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
j72@hotmail.comI 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
s.sejdia50@hotmail.frThis 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
fnazir42@yahoo.comI'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
syedasmatullah48@yahoo.comThis 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
joy_e@hotmail.co.ukI 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
s-m@gmail.comI 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
k-lama@gmail.comI 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
ikram50@gmail.comThis 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
l_w56@yahoo.comI 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
s85@yahoo.comThis 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
m_dahabi@gmail.comI'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
vai_s38@yahoo.comThis 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
i.bocas@yahoo.comI 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
golder-s@gmail.comI 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
levixon65@hotmail.frI 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
dominic-love81@aol.comThis 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
rickie69@gmail.comI 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
gulzar_waxir@yahoo.comThis 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
a.r@hotmail.comI'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
smithsamual49@gmail.comThis 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!