Crab Masala Curry by Joyoti Sanyal Bandyopadhyaya

Crab Masala Curry is an exotic amalgamation of spices that adds a perfect punch to fresh crabs. This recipe by Joyoti Sanyal Bandyopadhyaya can be cooked with common ingredients easily found in Indian kitchens, but would result in a dish that would not be common in any way. Our family loved the dish, and we polished off heaped plates of steamed rice with this Crab Masala. 

Joyoti Sanyal Bandyopadhyaya is a doting grand-mom, loving mom, adorable wife, and a happy and sweet person to befriend. Apart from her passion for cooking, she is also known among friends for her elegant sartorial style. 

 

 

 

Ingredients:

  • Crabs
  • 3 tbsp cooking oil
  • 2 bay leaves
  • 2 cloves
  • 2 cinnamon sticks
  • 2 green cardamoms
  • 2 medium sized onions, chopped
  • fresh puree of 1 large tomato
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp crushed pepper
  • 1/2 tsp coriander powder
  • Salt
  • Sugar

 

Method:

  • Heat 3 tbsp oil in a wok.
  • Reduce the heat & add 2 bay leaves, 2 cloves, 2 cinnamon sticks, 2 green cardamoms (crush them & add).
  • Stir a bit to flavour the oil.
  • Then, add 2 medium sized onions chopped.
  • Fry till golden brown.
  • Add fresh puree of 1 large tomato, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp crushed pepper & 1/2 tsp coriander powder. Fry well.
  • Add a dash of water on and off while frying to avoid burning.
  • Fry for 2-3 mins, & then add the crabs.
  • Stir well to coat the crabs with spices.
  • Add salt (crabs are salty so do be careful when adding salt) & a pinch of sugar.
  • Add water to make a gravy, reduce heat & cook with cover for 5 mins.
  • Put the gas flame off, keep covered for a while.
  • Then remove lid & transfer to a serving dish.
  • Serve with plain rice. Enjoy!