Kakrar jhal is a light yet fiery crab curry common in many Bengali (and indeed eastern Indian) households. This recipe is exactly how my paternal grandmother cooked crabs, with one interesting twist of our own—which is that we sometimes add a little mustard paste towards the end. The extra pungency really adds to the "jhal" (heat) 🌶🦀🌶

The video also includes a detailed step-by-step process of cleaning a live crabs that is safe and relatively easy for beginners, who may not be confident handling live crabs. Putting crabs in the freezer at temperatures under 4ºC puts them in a state of torpor, and makes them less likely to feel pain. It also reduces their mobility for easier handling. Then they are briefly put into boiling water, which kills them instantly.

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