When it rains, I craaaave crabs. Even when it’s quite dry, I pine for the spicy crab curry we ate at home in Calcutta on rainy afternoons especially during the monsoons. So I couldn’t resist the temptation when I found packs of rock crab claws being sold at Market Basket cheap. Dang it, I would make myself a crab curry. My treat.
It didn’t take long and it wasn’t complicated and despite it being the wrong kind of crabs and wrong kind of weather, it ended up being the right kind of taste. Here’s my vaguely remembered, slightly simplified recipe, step-by-step.
2. Add a spoonful each of salt, red chili powder and turmeric powder and mix well. More chili if you want it to be more spicy – I know I do.
4. Grind up the ingredients you’ll need for the curry — red onions, ginger, garlic, green chilies.
7. After oil separates, throw in the crabs and potatoes and toss well. Add a sprinkling of salt and sugar.
8. After it is fairly dry and beginning to stick, add a tumbler of hot water and cook on low heat. Throw in some split green chilies and frozen peas for taste and heat. Continue reading