Creamy Crab Curry | Bangladeshi Style Recipe

This is my version of a creamy crab curry packed with Bangladeshi flavors!

Slightly sweet, tangy, and spicy. It has everything you need. Simple flavors that pair perfectly with some steamed white rice or pulao.

The crabs give it some nice sweetness and great flavor.

I like to buy blue crabs already cleaned from the grocer to save on time.

You can also make this with any other kind of seafood you want. I love using shrimp, crawfish, squid, or fish. Absolutely delicious either way!

I make this with coconut milk for a hint of coconut flavor.

You can also add ground/shaved coconut for flavor which I also love. Or you can even use heavy cream instead for a creamier curry. Or a mix of both! You can also thin out the sauce to your liking with a splash of water.

You can watch the whole process in here:

INGREDIENTS  

• 1 lb cleaned blue crabs
• 1/4 cup mustard/vegetable oil
• 1 large onion paste (about 3/4-1 cup)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves
• 1 bay leaf
• 3 black pepper pods or pinch of powder
• 1 tomato minced
• 3/4 tsp turmeric powder
• 1/2-1 tsp red chili powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin powder
• 3/4 tsp coriander powder
• 1 tsp tamarind paste (or 1/2 tsp concentrate)
• 1/2-1 tsp sugar (or to taste)
• 3/4 cup coconut milk (1 small or 1/2 large can)
• 1 tsp salt (or to taste)
• 2-5 green chilis whole/split for spicy
• 1/4 tsp fenugreek leaves (optional)
• Cilantro
• Lime wedges to serve

INSTRUCTIONS 

Blend onions, ginger, and garlic together to form a paste. Heat oil in pan on mid high

Throw in your bay leaf and cinnamon stick, fry for 20 seconds. Then add in the pastes, and cook until raw smells are gone, adding some water if you need to keep it from burning

Reduce water completely, then add in your whole spices (cardamom, cloves, , black pepper pods), and fry for a couple of mins until aromatic, do not burn.

Add in your tomatoes and ground spices (turmeric, red chili, garam masala, cumin, coriander). plus a splash of water if needed.

Reduce and fry the everything in the oil for a minute then add in more water and repeat the process a few times, until the tomato turns into a paste, and the oils are released from the curry.

Then add in your tamarind paste, and sugar. Mix well.

Add in your coconut milk and salt, and simmer on low heat for a couple of minutes to bring everything together.

Add a half cup of water to your curry. Stir in the crabs so all the sides are covered in the gravy.

Simmer the crabs for 10 mins until cooked through. They should all turn bright red. Throw in your fenugreek leaves and split green chilis in the middle, and chopped cilantro a minute before taking it off the heat.

Plate your crabs. Garnish with some fresh cilantro and serve with lime wedges on the side.