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
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
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
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
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