Nadan Njandu Varutharacha Curry/Spicy Crab Curry in Roasted Coconut
- luvlittlehearts
- Apr 27, 2016
- 2 min read
Ingredients : For Gravy : Whole Crab : 1 or Soft Shell Blue Crabs : 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
Method: Dry roast all the ingredients listed above for “For Roasted Coconut Paste” and keep it aside. Heat a pan and add all ingredients listed above ‘For Gravy’ along with water. Stir to mix and bring to boil. Close and cook for 5-8 minutes. Roast the grated coconut with 2 sprig of curry leaves, small onions/shallots over low heat. Keep sautéing 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. 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. Now open the lid and sprinkle 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 you serve, so the gravy absorbs all the flavors. Serve with steamed rice, roti or with appam…Enjoy!
Happy Cooking!
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