Spicy Crab Curry Bangla Style Recipes

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SPICY CRAB CURRY - BANGLA STYLE

A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It's best eaten with hot rice.

Provided by keka1980

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 1h55m

Yield 4

Number Of Ingredients 21



Spicy Crab Curry - Bangla Style image

Steps:

  • Rub the crabs with 1 teaspoon of the 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.
  • Heat the 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.
  • 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.
  • 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.
  • 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.
  • Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 30.7 g, Cholesterol 48.1 mg, Fat 5.8 g, Fiber 6.1 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 613.4 mg, Sugar 8.1 g

2 fresh Dungeness crabs, cleaned and with their shells cracked
2 teaspoons ground turmeric
½ teaspoon salt
1 tablespoon mustard seed
1 tablespoon hot water
1 tablespoon mustard oil
3 cups sliced red onion
1 ¾ 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 ½ teaspoons garlic paste
1 ½ teaspoons ginger paste
1 teaspoon cayenne pepper
salt to taste
1 teaspoon white sugar
1 wedge fresh lemon
½ cup chopped fresh cilantro

AUTHENTIC BANGLADESHI BEEF CURRY

This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.

Provided by Maisha Dewan

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h15m

Yield 6

Number Of Ingredients 15



Authentic Bangladeshi Beef Curry image

Steps:

  • Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
  • Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
  • Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 8.8 g, Cholesterol 68.6 mg, Fat 23.1 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 7.3 g, Sodium 50.4 mg, Sugar 2.9 g

3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 teaspoon ginger paste
3 whole cardamom seeds
2 whole cloves
1 ½ (2 inch) cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

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