Spicy Crab Curry - Bangla Style

Name: Spicy Crab Curry - Bangla Style
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 5 whole black peppercorns; 2 pods green cardamom pods; 1 teaspoon cayenne pepper; 1 stick (1 inch) piece cinnamon; 2 fresh Dungeness crabs, cleaned and with their shells cracked; 118 milliliters chopped fresh cilantro; 2 teaspoons garlic paste; 2 teaspoons ginger paste; 2 teaspoons ground turmeric; 1 wedge fresh lemon; 1 Tbsp mustard oil; 1 Tbsp mustard seed; 414 milliliters boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices; 710 milliliters sliced red onion; 4 servings salt to taste; 4 Thai green chiles; 2 larges tomatoes, coarsely chopped; 1 Tbsp hot water; 1 teaspoon white sugar

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

Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour.

Ingredients you will need

Turmeric

Salt

Dry Seasoning Rub

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 Seeds

Seeds

Water

Equipment you will use

Mortar And Pestle

Bowl

Heat the oil in a wok or kadhai over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add the crabs and stir fry until they change color, about 4 minutes.

Remove the crabs from the oil and set aside.

Ingredients you will need

Cooking Oil

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

Potato

Onion

Equipment you will use

Wok

Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.

Ingredients you will need

Cinnamon Stick

Cardamom Pods

Peppercorns

Clove

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 Pepper

Garlic Paste

Ginger Paste

Tomato

Turmeric

Mustard

Chili Pepper

Equipment you will use

Wok

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

Vegetable

Sugar

Water

Salt

Equipment you will use

Wok

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

Potato

Water

Equipment you will use

Wok

Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.

Ingredients you will need

Gravy

Squeeze the lemon wedge over the finished dish.

Ingredients you will need

Lemon Wedge

Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

Ingredients you will need

Green Chili Pepper

Cilantro

Rice

Equipment

Mortar And Pestle

Bowl

Wok

Ingredients

Servings:

whole black peppercorns 2

pods green cardamom pods 1teaspoon

cayenne pepper 1stick

(1 inch) piece cinnamon 2

fresh Dungeness crabs, cleaned and with their shells cracked 118milliliters

chopped fresh cilantro 2teaspoons

garlic paste 2teaspoons

ginger paste 2teaspoons

ground turmeric 1

wedge fresh lemon 1Tbsp

mustard oil 1Tbsp

mustard seed 414milliliters

boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices 710milliliters

sliced red onion 4servings

salt to taste 4

Thai green chiles 2larges

tomatoes, coarsely chopped 1Tbsp

hot water 1teaspoon

white sugar

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.