Spicy Crab Curry - Bangla Style

Ma got some fabulous crabs from the Market this Monday, luckily it was one
of those days when there was a bandh declared for the rest of the city. As
usual, in my over-enthusiasm, I declared that I would do the cooking! Never
having cooked crabs earlier, I was about to open up the internet and search for a
recipe. Ma, again, as usual, came to the rescue, told me of a recipe that
her mom, my Didinbhai follows. Well the basic recipe is that plus some
modifications I made and VOILA!! You have some really yummy crab - my style!

Recipe:(for 4 people)
Crabs - 500 gms - 2 medium sized crabs in this case (Cleaned and with their
shells cracked)
Red Onions - 250 gms - sliced lengthwise
Potatoes - 250 gms - sliced lengthwise (into what we Bengalis call Chocchori
Aloo)
Tomatoes - 2 large - chopped roughly
Green Chillies - a handful
Ginger & Garlic Paste - 1 tbsp.
White Mustard Paste - 1 large tablespoon (I used kashundi, a locally
available mustard relish which uses both Black and White Mustard)
Mustard Oil - 1 large Tbsp
Whole Garam Masala - 2 Cloves, 2 small green cardamoms, 1 inch stick of
cinnamon, several pepper corns
Turmeric Powder - 1 tsp for marination, 1 tsp while cooking
Red Chilly Powder - Kashmiri Chilly - 1 tsp.
Salt - to taste
Sugar - 1 tsp

Method:
Marinate the crabs for an hour in Salt and Turmeric.
Heat the oil in a round wok or kadhai. Toss in the crabs and stir fry the
crabs till they change colour.
Remove crabs from the wok and keep aside. In the same oil, tip in the onions
and stir fry till translucent.
Add the potatoes and keep stirring on high heat. Add the whole garam masala
and continue cooking on high heat. Add the Tomatoes and the ginger-garlic
paste and keep stirring. Add some green chillies, broken in two. When the
oil starts coming out from the sides, reduce heat and add the turmeric
powder and chilly powder. Add the mustard paste and keep stirring. Add the crabs and pour just enough water to cover
the vegetables. Raise the heat till the water comes to a boil. Add some salt
and the sugar. Cover and cook till the water is reduced to at least half.
Raise the heat and stir the curry for 5-10 mins or till the gravy is
thickened. Add the juice of the quarter of a lemon. Garnish with a sliced
green chilly and chopped coriander. Serve hot.
Best eaten with hot rice.