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Main Course

Varutharacha Njandu Curry (Crab Curry)

Rich, fragrant, and full-bodied — this crab curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 6 servings

1 kg Crab cleaned and — cut into half
1 cup Coconut — grated
4 To Onion small size
Ginger small piece
3 To Garlic
2 nos Green chillies
Twi g Curry leaves
Saunf ground to a powder
1 small Cinnamon stick
2 tsp Coriander powder
Turmeric powder half tsp
Salt, to taste
1 nos Onion big size
Mustard seeds, a few
Curry leaves, a few
Red onions, to taste
2 nos Red chillies
Coconut oil, to taste

Preparation

Step 1
Heat some coconut oil in a heavy based pan and fry dessicated coconut with small onions, ginger, garlic, green chilli,curry leaves, saunf and cinnamon stick till dark brown.
Step 2
Add coriander powder, turmeric and a bit of salt and take the pan from the fire.
Step 3
Grind this mixture and set aside. 4)In a pressure cooker add some coconut oil and fry the big onion and add the crab pieces and fry for 2 o 3 minutes. 5)Add the ground mixture to the crab and cover the cooker and pressure cook for 2 whistles.
Step 4
Switch the stove off and open once the pressure is relieved add salt if needed.
Step 5
In another kadai heat some coconut oil and let the mustard seeds crackle, red onion and red chillies with curry leaves.
Step 6
U can also add thinly cut coconut pieces if u like the taste and once the coconut is brown add it to the crab.
Step 7
Crab curry is ready!

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Varutharacha Njandu Curry (Crab Curry)

Rich, fragrant, and full-bodied — this crab curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 6 servings

1 kg Crab cleaned and — cut into half
1 cup Coconut — grated
4 To Onion small size
Ginger small piece
3 To Garlic
2 nos Green chillies
Twi g Curry leaves
Saunf ground to a powder
1 small Cinnamon stick
2 tsp Coriander powder
Turmeric powder half tsp
Salt, to taste
1 nos Onion big size
Mustard seeds, a few
Curry leaves, a few
Red onions, to taste
2 nos Red chillies
Coconut oil, to taste

Preparation

Step 1
Heat some coconut oil in a heavy based pan and fry dessicated coconut with small onions, ginger, garlic, green chilli,curry leaves, saunf and cinnamon stick till dark brown.
Step 2
Add coriander powder, turmeric and a bit of salt and take the pan from the fire.
Step 3
Grind this mixture and set aside. 4)In a pressure cooker add some coconut oil and fry the big onion and add the crab pieces and fry for 2 o 3 minutes. 5)Add the ground mixture to the crab and cover the cooker and pressure cook for 2 whistles.
Step 4
Switch the stove off and open once the pressure is relieved add salt if needed.
Step 5
In another kadai heat some coconut oil and let the mustard seeds crackle, red onion and red chillies with curry leaves.
Step 6
U can also add thinly cut coconut pieces if u like the taste and once the coconut is brown add it to the crab.
Step 7
Crab curry is ready!

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.