Name: Bangla Style Spicy Crab Curry
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Yield: 4
Cuisine: US
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

Experience the vibrant flavors of Bengal with this Spicy Crab Curry. Tender crab meat simmers in a rich, aromatic sauce of hot Indian spices, sweet red onions, and soft potatoes, creating a symphony of flavors that dance on your palate. Best enjoyed with fluffy, steaming rice.

Follow The Directions

01

Step

Marinate the Crab: Rub the crabs with 1 teaspoon of 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.

02

Step

Sear the Crab: Heat the mustard 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.

03

Step

Sauté Aromatics: 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.

04

Step

Build the Sauce: 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.

05

Step

Simmer to Perfection: 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.