Crab Curry Recipe With Coconut | Kerala Njandu Curry
This Kerala style Crab Curry | Njandu curry is made with a fresh paste of coconut, and whole spices. Learn how to make one the best crab curries that will surely bring in the South Indian aromatic flavors of Kerala straight into your kitchen.
Servings 4 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the coconut-spice paste
- 1 lb crabs
- 1 cup of freshly grated coconut
- 5 Kashmiri dried chillies
- 5 garlic cloves
- 1 inch ginger, peeled
- 8-10 black peppercorns
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- Walnut-sized ball of tamarind, about 5 grams
Other ingredients
- 1 cup finely chopped onions
- 1 tomato, diced
- 1/4 tsp turmeric powder
- 3 tbsp coconut oil or any other oil
- 2 tbsp finely chopped coriander/cilantro leaves
- Sprig of curry leaves
- 1/4 cup coconut milk
Instructions
- Clean the crabs if using raw, fresh or frozen. I used steamed crabs, so I just broke it up into smaller pieces.
- Add the dried red chillies, garlic, ginger, cumin seeds, coriander seeds, peppercorns, tamarind, methi, coconut, and a little salt in a blender and blend into a smooth paste with about 1/2 cup water.
- Heat oil in a heavy bottomed pan, once it is hot add mustard seeds, let it crackle.
- Add onions, curry leaves, green chillies, pinch of salt and sauté until translucent.
- Next, add tomatoes, and turmeric powder, sauté until tomatoes turn mushy.
- Add prepared spice paste, stir-fry the paste for another 2 minutes.
- Add about 1 cup water, mix well and bring to a boil.
- Add crabs (raw or steamed) and mix it, cover and cook over medium heat for 5 minutes so that crabs absorb all the flavors. If using raw, cook for about 10-15 minutes.
- Finally, add coconut milk, chopped cilantro leaves and mix nicely. Simmer for another minute. Check for seasoning and adjust accordingly. Switch off the heat and serve this delicious and spicy crab curry with steamed rice or appams. This curry tastes better the longer it sits.