Spicy Crab Curry - Bangla Style

Name: Spicy Crab Curry - Bangla Style
Prep time: 25 min
Cook time: 30 min
Total time: 115 min
Yield: ['4', '4 servings']
Cuisine: indian
Ingredients: 2 fresh Dungeness crabs, cleaned and with their shells cracked; 2 teaspoons ground turmeric; 0.5 teaspoon salt; 1 tablespoon mustard seed; 1 tablespoon hot water; 1 tablespoon mustard oil; 3 cups sliced red onion; 1.75 cups boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices; 2 whole cloves; 1 (1 inch) piece cinnamon stick; 2 pods green cardamom pods; 5 whole black peppercorns; 2 large tomatoes, coarsely chopped; 4 Thai green chiles; 1.5 teaspoons garlic paste; 1.5 teaspoons ginger paste; 1 teaspoon cayenne pepper; salt to taste; 1 teaspoon white sugar; 1 wedge fresh lemon; 0.5 cup chopped fresh cilantro

⏱ 115 mins 🍽 ['4', '4 servings'] 🌶 indian 🏷 Main course

This Bangla-style crab curry brings together fresh Dungeness crab with a rich, spicy gravy. The dish is built on a base of mustard oil, onions, and potatoes, then layered with ginger, garlic, and a paste of ground mustard seeds. Whole spices like cardamom, cloves, and cinnamon add depth, while green chillies and cayenne provide heat. It's simmered until the potatoes are tender and the sauce is thick, then finished with a squeeze of lemon and fresh coriander. This Indian dinner is best enjoyed hot with a side of rice.

Ingredients

2 fresh Dungeness crabs, cleaned and with their shells cracked
2 teaspoons ground turmeric
0.5 teaspoon salt
1 tablespoon mustard seed
1 tablespoon hot water
1 tablespoon mustard oil
3 cups sliced red onion
1.75 cups boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
2 whole cloves
1 (1 inch) piece cinnamon stick
2 pods green cardamom pods
5 whole black peppercorns
2 large tomatoes, coarsely chopped
4 Thai green chiles
1.5 teaspoons garlic paste
1.5 teaspoons ginger paste
1 teaspoon cayenne pepper
salt to taste
1 teaspoon white sugar
1 wedge fresh lemon
0.5 cup chopped fresh cilantro

Method

Coat the crabs with 1 teaspoon of turmeric and 1/2 teaspoon salt, then leave to marinate for 1 hour. In a separate small bowl, soak the mustard seed in 1 tablespoon of hot water for 10 minutes. Afterwards, grind the seeds into a coarse paste using a mortar and pestle.
Warm the mustard oil in a wok or kadhai. Add the marinated crabs and stir fry them for about 4 minutes, until their colour changes. Take the crabs out of the wok and set them aside.
Place the sliced red onions into the wok and cook them, stirring, for about 5 minutes until they turn translucent. Increase the heat, add the potato slices, and stir constantly for 2 minutes. Next, add the cloves, cinnamon stick, cardamom pods, and peppercorns, stirring for thirty seconds.
Mix in the chopped tomatoes, ginger paste, and garlic paste. Slice three of the green chillies in half and add them to the wok. Cook and stir for a further minute or two. Lower the heat, then stir in the remaining 1 teaspoon turmeric, the cayenne pepper, and the prepared mustard paste. Return the crabs to the wok and add just enough water to cover the vegetables. Bring to a boil, then stir in the sugar and salt to taste.
Cover the wok, reduce the heat, and let the curry simmer for about 10 minutes, until the potatoes are tender and the liquid has reduced by half. Uncover, stir, and continue to simmer for about 5 minutes more to thicken the gravy.
Finish by squeezing the juice from the lemon wedge over the curry. Scatter the chopped coriander and the remaining sliced green chilli on top as a garnish. Serve the curry hot, accompanied by rice.

Nutrition (per serving)

Calories247 kcal

Fat6 g

Sugars8 g

Protein19 g

Sodium613 mg

Recipe details

CategoryMain course

Cuisineindian

Authorkeka1980