Today I will share the entire process from Crab cleaning to make delicious curry. A Crab Curryis easy to make if the crab is cleaned and cut intosmall pieces. Cleaning crab is a problem for some people, so they do not want to cook just because of that. However, it’s a little difficult, but not hard to clean. Today you will learn the simple way to clean a crab and carve out the delicious meat hiding inside the shell. The end result is so satisfying that you will appreciate it.
I will show you the easy process of cleaning and cutting the big crab into small pieces. So you can cook even in the weekday lunch. Crab curry usually serves with steamed rice.
If you buy live Dungeness crab, you need to boil them before cleaning and cutting them into smaller pieces. Here in the USA, I do not get cleaned cut crab, so I need to clean mine at home. I used two boiled crabs. Already boiled crab is easily available in the market. In that case, you need to clean it and cut it into smaller pieces.
Crab curry masala usually crab and potato curry made with onion, ginger, garlic, tomato-based curry gravy. My version of crab curry is hot and spicy. You can control the spice level as you like.
Here I am taking two already boiled Dungeness crabs and show you how to clean and make pieces.
My husband helped me to clean the crabs here.
Let's begin by washing & cleaning the crabs thoroughly.
Please watch all the videos to clean the clan properly.
First, break all the legs from the body and save them in a bowl.
After this, you need to rinse the crab body with warm water and clean the grey stuff and the orangish skin. No worry, the real meat is inside the shell, so throw all unnecessary parts other than the real white meat.
At this point, take a clean toothbrush and rub the shell with it and clean the shell. If there is any unwanted soil when done cleaning, break it from the middle and make it into two halves!
Now clean the legs with a knife and a brush.
So your crab pieces are now ready to cook in the gravy.
2 crabs cleaned and cut into small pieces
3 medium potatoes (peeled and cut into halves)
1 chopped medium tomato
2 cups chopped onion
1 large chopped tomato
1 tablespoon ginger paste
1 tablespoon garlic paste
2 Bay leaf
2 Dried Whole Red Chili
1/2 teaspoon whole cumin
2-inch cinnamon stick
1 teaspoon sugar
1 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder (add more or less according to your taste)
1.5 teaspoon Cumin Powder
1.5 teaspoon Coriander Powder
Bengali garam masala
1/4 teaspoon cardamom powder,
1/4 teaspoon cinnamon powder,
1/4 teaspoon clove powder)
1 teaspoon ghee (clarified butter)
Salt (according to taste)
1/4 cup mustard oil
First, Heat mustard oil in a deep frying pan and fry the potatoes over medium-high heat with a little salt and turmeric powder.
Fry them until they are golden brown. Keep aside.
In the same oil (add some more if needed), add the bay leaves, the dried red chilies, and temper the oil. Let them crackle for a few seconds.
Next, add the chopped onions and saute until they become golden.
Now add the ginger paste, garlic paste, and chopped tomatoes. Saute for two minutes.
Next, add all the dry spices - turmeric powder, cumin powder, coriander powder, red chili powder, salt, and sugar.
Give everything a good mix and cook until nice, fragrance comes out, and spices leave the oil leaves.
Add fried potatoes and crab pieces to it and give a good stir and mix everything very well so that the crab and potato pieces are uniformly coated with spices.
Add 4 cups of hot or warm water and mix well.
Cover and cook over low heat for 10 minutes or until the potatoes are cooked perfectly.
Let the water evaporate, and gravy gets thickened, and make sure that it is not too runny.
When you get the desired consistency, check the seasoning and add more salt if it needs more salt.
Turn off the heat.
At the very end, add the Bengali garam masala (cardamom powder, cinnamon powder, clove powder) and ghee.