Crab Curry 2 - Bengal recipe

Wednesday, 08 April 2009 05:46 Other Regions - Bengali

Ingredients

Measure	Ingredients
2	Nos	Cardamoms
1	Teaspoon	Chilly Powder, Red
1/2	Inch	Cinnamon
2	Nos	Cloves (spice)
500	Grammes	Crabs
5	Flakes	Garlic
3	Inch	Ginger
2	Teaspoon	Jeera Powder
	As Required	Mustard Oil
2	Big	Onions
2	Big	Potatoes
2	Teaspoon	Salt
1	Teaspoon	Sugar
1	Medium	Tomatoes

Method

Precision Demanded:
You should stick to above quantities religiously. Timings listed below need some judgement.

* Clean the crab.
* Mince the ginger and garlic into a paste.
* Chop onions fine.
* Peel and chop potatoes, and wash 'em.
* Heat the oil. Put in cardamom, cloves and cinnamon and fry for a minute. Put in the crabs and fry at high temperature. It will splutter and fume-- do not lose nerve. When crabs are fried, take them out and put them aside. This should take 3-4 minutes of frying at high temperature, at most 5 minutes.
* Fry the potatoes for 2 minutes. Add the minced onions. Fry till the onions are well done. Put in the ginger and garlic paste and cook for a minute-- the aroma of ginger and garlic should be apparent. Now put in the chopped tomatoes. Add jeera, chili, salt and sugar. Fry, occasionally adding water to prevent burning until the oil separates.
* Put the crab back in and mix well. Add water enough to drown the mixture and boil for 15 minutes.