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Spicy Crab Curry - Bangla Style

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Spicy Crab Curry - Bangla Style

Spicy Crab Curry - Bangla Style

The recipe Spicy Crab Curry - Bangla Style is ready in approximately 1 hour and 55 minutes and is definitely an excellent gluten free, dairy free, and pescatarian option for lovers of Indian food. One portion of this dish contains about 19g of protein, 6g of fat, and a total of 212 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. A mixture of water, mustard oil, piece cinnamon stick, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert. It works well as a reasonably priced main course.

Instructions

1
Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour.
Ingredients you will need
TurmericTurmeric
SaltSalt
Dry Seasoning RubDry Seasoning Rub
2
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.
Ingredients you will need
Mustard SeedsMustard Seeds
SeedsSeeds
WaterWater
Equipment you will use
Mortar And PestleMortar And Pestle
BowlBowl
3
Heat the oil in a wok or kadhai over medium heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
WokWok
4
Add the crabs and stir fry until they change color, about 4 minutes.
5
Remove the crabs from the oil and set aside.
Ingredients you will need
Cooking OilCooking Oil
6
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.
Ingredients you will need
PotatoPotato
OnionOnion
Equipment you will use
WokWok
7
Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
Ingredients you will need
Cinnamon StickCinnamon Stick
Cardamom PodsCardamom Pods
PeppercornsPeppercorns
CloveClove
8
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.
Ingredients you will need
Cayenne PepperCayenne Pepper
Garlic PasteGarlic Paste
Ginger PasteGinger Paste
TomatoTomato
TurmericTurmeric
MustardMustard
Chili PepperChili Pepper
Equipment you will use
WokWok
9
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.
Ingredients you will need
VegetableVegetable
SugarSugar
WaterWater
SaltSalt
Equipment you will use
WokWok
10
Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes.
Ingredients you will need
PotatoPotato
WaterWater
Equipment you will use
WokWok
11
Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
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GravyGravy
12
Squeeze the lemon wedge over the finished dish.
Ingredients you will need
Lemon WedgeLemon Wedge
13
Garnish with chopped cilantro and sliced green chile and serve hot, with rice.
Ingredients you will need
Green Chili PepperGreen Chili Pepper
CilantroCilantro
RiceRice

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.
GEN5 Chardonnay
GEN5 Chardonnay
A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.
DifficultyExpert
Ready In1 h, 55 m.
Servings4
Health Score100
Dairy FreeGluten FreeVery Healthy
CuisinesIndianAsian
DietsGluten FreeDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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