SPICY CRAB CURRY - BANGLA STYLE
A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It's best eaten with hot rice.
Provided by keka1980
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h55m
Yield 4
Number Of Ingredients 21
Steps:
- Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
- Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
- Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
- Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
- Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
- Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 30.7 g, Cholesterol 48.1 mg, Fat 5.8 g, Fiber 6.1 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 613.4 mg, Sugar 8.1 g
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krishna jha
[email protected]I love the combination of flavors in this curry. The mustard seeds and fenugreek really add a unique depth of flavor. I served it with basmati rice and it was a perfect meal.
Shkurta Sejdia
[email protected]This is one of my favorite curry recipes. It's always a crowd-pleaser and it's so easy to make. I highly recommend it!
Freeha Nazir
[email protected]I'm not a big fan of seafood, but I really enjoyed this curry. The crab was cooked perfectly and the sauce was flavorful and creamy.
Syed Asmatullah
[email protected]This curry is perfect for a special occasion. It's easy to make ahead of time and it reheats well. I served it at a party and it was a huge hit!
Ernest joy
[email protected]I added some chopped spinach to the curry and it was a great addition. The spinach wilted down and added a nice pop of color and nutrition to the dish.
sasharna morgage
[email protected]I didn't have any crab on hand, so I used shrimp instead. It turned out great! The shrimp cooked quickly and added a delicious flavor to the curry.
Kamal Lama
[email protected]I found that the curry was a bit too oily for my liking. I skimmed off some of the oil before serving and it was much better.
Sh Ikram
[email protected]This curry is a bit spicy for my taste, but it's still very delicious. I would recommend using less chili peppers if you don't like spicy food.
Willis Lewis
[email protected]I love the combination of flavors in this curry. The mustard seeds and fenugreek really add a unique depth of flavor. I served it with basmati rice and it was a perfect meal.
Naman Sahb
[email protected]This is one of my favorite curry recipes. It's always a crowd-pleaser and it's so easy to make. I highly recommend it!
Mahran Al dahabi
[email protected]I'm not a big fan of seafood, but I really enjoyed this curry. The crab was cooked perfectly and the sauce was flavorful and creamy.
Shaon Vai
[email protected]This curry is perfect for a special occasion. It's easy to make ahead of time and it reheats well. I served it at a party and it was a huge hit!
Inul Lennard Ali Bocas
[email protected]I added some chopped spinach to the curry and it was a great addition. The spinach wilted down and added a nice pop of color and nutrition to the dish.
Sourov golder
[email protected]I didn't have any crab on hand, so I used shrimp instead. It turned out great! The shrimp cooked quickly and added a delicious flavor to the curry.
Levixon
[email protected]I found that the curry was a bit too oily for my liking. I skimmed off some of the oil before serving and it was much better.
Dominic Love
[email protected]This curry is a bit spicy for my taste, but it's still very delicious. I would recommend using less chili peppers if you don't like spicy food.
Rickie Ross
[email protected]I love the authentic flavors of this Bangladeshi crab curry. The mustard seeds and fenugreek really add a unique depth of flavor. I served it with steamed rice and it was a perfect meal.
Gulzar Waxir
[email protected]This was my first time making crab curry, and it turned out amazing! The recipe was easy to follow and the curry was packed with flavor. I'm definitely going to be making this again soon.
Rebecca Awanor
[email protected]I've made this curry several times now and it's always a hit with my family and friends. The sauce is rich and flavorful, and the crab is cooked perfectly. I usually serve it with basmati rice, but it would also be great with naan or roti.
Samual Smith
[email protected]This spicy crab curry is a seafood lover's dream! The blend of spices and the succulent crab meat create a dish that is both flavorful and satisfying. I highly recommend it!