Khulna Crab n’ Coconut Curry

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Male and female parts

So I picked up some frozen crab from the supermarket a few days ago. Although it may have been frozen, its of the local variety. As you may or may not know, Bangladesh exports crab from the Sunderbans. Last time I went down to Khulna with my dad I managed to get some live crab back up to Dhaka and it was yummy in some curry. This time I just hit the local supermarket for some chopped up male and female bits, and my dad just happened to come over, so why not some coconut crab curry again?

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Sufia makes my life easier and cleans up my mess!

It was surprisingly easy, especially when I have Sufia to do all the prep-work, and took maybe half an hour tops (its best to take it off before the oil separates from the coconut milk – I over did it by about 5-10 minutes). Although I picked the recipe up from some white dude’s blog, the origins of this dish are South Indian.

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Fennel, fenugreek, and curry powder

Fennel and Fenugreek are both surprisingly available here – or maybe that’s not so surprising after all, considering the Bengali love for all things spice), so I sent my driver out to get both from the bazaar. I heated up some oil (mixture of olive and coconut) in a large korai (its a Bengali wok, basically), and then added the fennel and fenugreek seeds along with curry leaves. Fried for about a minute before adding the onions and chili, and sauteed for another 5 minutes before adding the minced garlic and ginger.

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Tomatoes, turmeric, and cumin

 

In went the turmeric and cumin, and I mixed the spices up with the onion mixture before adding the tomatoes and simmering for about 5 minutes till the tomatoes dissolved a little.

 

Time for the coconut milk — about 1.5 cans of it, simmered for a bit, and then followed by all of the chopped up crab. Once simmering again, I added the brown sugar and the coriander, and simmered for another 5 minutes until I felt like it was done. You’ll know!

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In goes the crab!

This turned out to be a super simple dish for a weeknight dinner. Everything just went in the korai in a certain order, and it turned out awesome.

 

 

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Served with red rice, spinach and Cosmic Chef’s Butter Chili Prawnses! 

Ingredients:

5o0 grams mudcrab – dressed and quartered
2 tablespoons olive oil
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 tablespoon each garlic and ginger paste
6 shallots – finely chopped
2 green chillies – finely chopped
20 curry leaves
1 teaspoon turmeric
1 teaspoon cumin
4 tennis ball sized tomatoes – finely chopped
1.5 x 400ml tins of thick coconut milk
1 teaspoon jaggery or brown sugar
3 tablespoons fresh chopped coriander
Salt and pepper to taste
Sliced limes to serve

Original recipe from the Curry Guy

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