Ingredients :
For Gravy :
Whole dungeness Crab :
1 or Soft Shell Blue Crab : 4 medium size or frozen 5-6 large legs with
claws. (cleaned and cut into pieces)
Shallots / Red Small
Onion : 8-10 (thinly sliced)
Turmeric Powder : 1/2
tsp
Red Chilly Powder : 1
tsp or to your tolerance level
Ginger : small
piece (crushed)
Garlic : 3-4
cloves (crushed)
Green Chilly : 4
(crushed)
Freshly Grounded Pepper
Corns : 1 tsp or to your tolerance level
Gamboge /Kudam Puli
: 2-3 pieces
Oil : 1 tbsp (preferably coconut
oil)
Fresh Curry Leaves : few
Salt to taste
Water as needed
For Roasted Coconut
Paste :
Grated Coconut : 1 cup
Small Red Onions
/Shallots : 4-6 nos
Turmeric Powder : 1/4
tsp
Red Chilly Powder : 1
tsp or your tolerance level
Coriander Powder : 1 tsp
Fennel seeds : 1/4 tsp
Fresh Pepper Corns : 1
tsp or your tolerance level
Curry Leaves : 3 sprig
Oil : 1/2 tsp
(preferably coconut oil)
Garam masala : 1tsp
For Tempering :
Mustard Seeds : 1 tsp
Fenugreek Seeds : 1/4
tsp
Shallots / Small Red
Onions : 4-5 (thinly sliced)
Dry Red Chillies : 3
(broken into 2 pieces)
Curry Leaves : few
To
make Crab Curry :
- Heat a pan (preferably in ‘Kalchatti’ an earthen pot)
add all ingredients listed above ‘ For Gravy’ along with water, just to
cover all the pieces.
- Stir to mix and bring to boil. Close and cook for 5-8
minutes.
- Meanwhile roast the grated coconut with 2 sprig of
curry leaves, small onions/shallots over low heat. Keep sauteing till
aromatic and nice brown color.
- Add all the spice powders listed above ‘For Roasted Coconut
Paste’ and fry on a low heat for a few minutes. (Note: Care should be take
not burn the spices).
- Cool the mixture and grind it well with 3tbsp of water in a mixer to a fine paste.
- Add the above grounded coconut paste to the pan in
which the crab is cooking ; mix well, close and cook it for 5-8 minutes.
(Note : If needed add little more water and stir well.)
- Now open the lid and sprinkle the half of freshly
grounded garam masala and adjust the salt.
- Heat the coconut oil in a frying pan and splutter mustard seeds, followed by all the above listed ingredients “To Temper”.
- Pour it over the gravy and keep covered till u serve,
so the gravy absorbs all the flavors.
- Delicious Nadan Njandu/Crab Curry is ready.Serve with steamed
rice, roti or with appam…Enjoy!
