Name: Spicy Bengali Style Crab Curry recipe by Ipsita Pal at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 3 big crabs; 2 medium sized potatoes; 4 tbsps mustard oil; 2 medium sized onions finely sliced; 2 bay leaves; 2 dried red chilies; A pinch of sugar; 2 tbsps of ginger garlic paste (equal quantity); 3 tbsps tomato puree; 2 tbsps cumin powder; 2 tbsps turmeric powder; 2 tbsps coriander powder; 2 tbsps red chili powder; 1 cup of warm water; 1 tsp bengali garam masala

ABOUT Spicy Bengali Style Crab Curry RECIPE

My husband is a master of surprise. He got this big parcel of fresh live crabs. My most favorite food in the world is CRABS! So I had to cook them today. How? Here goes:

Ingredients Serving: 6

3 big crabs
2 medium sized potatoes
4 tbsps mustard oil
2 medium sized onions finely sliced
2 bay leaves
2 dried red chilies
A pinch of sugar
2 tbsps of ginger garlic paste (equal quantity)
3 tbsps tomato puree
2 tbsps cumin powder
2 tbsps turmeric powder
2 tbsps coriander powder
2 tbsps red chili powder
1 cup of warm water
1 tsp bengali garam masala

Instructions

Clean the crabs. My husband got 3 large crabs, so the recipe I have added is for this quantity.
Fry 2 medium sized diced (1" squares) potatoes in 4 tbsp of mustard oil and a pinch of turmeric powder. Set aside.
Now in the same oil, fry 2 medium sized finely chopped onions with 2 bay leaves, 2 dried red chilies and a pinch of sugar until golden brown.
Now add 2 tbsp of ginger garlic paste, 3 tbsp of tomato puree, 2 tsp each of coriander powder, cumin powder, turmeric, red chili powder and salt to taste along with 1/4th cup of warm water. Stir until oil leaves sides.
Add another 1/4 cup of water and fry again until oil leaves the sides. Repeat this 3 more times. In Bengali, this is called "koshano".
When the mix reaches a fiery red paste consistency, add the pre-fried potatoes and crabs. Stir and cover to simmer for between 6-8 minutes or until done adding warm water as you see fit so the mix does not stick to the sides of the pot.
Now just before you take this off the stove, stir in some bengali garam masala (equal quantities of clove, cardamom, cinnamon in powder/paste form).
Serve with steaming hot rice and eat with tons of patience and love!

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