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Nadan Njandu curry(Crab Curry)

Njandu curry/ Crab curry /Njandu Roast / Crab Roast

Ingredients:

  • Crab: 1/2 kg cleaned, (4-5 nos)
  • Coconut: 5-6 tbsp grated
  • Onion: 3 no ( chop into small size pieces)
  • Shallots: 15 nos
  • Tomato: 1 no ( chop into small pieces)
  • Green chilies:3 to 4  nos
  • Ginger: 1 piece (to make 1 tbs paste)
  • Garlic  cloves: 8-10 nos
  • Curry leaves: 2 stems
  • Red chili powder
  • Kashmiri Red chilli powder
  • Pepper powder
  • Turmeric powder
  • Coriander powder
  • Fennel powder
  • Salt
  • Water
  • coriander leaves

Preparation:   Clean the crab well, separate its leg and body.

Coconut paste:

In a mixer grind the coconut with 1/4 glass water,we need only very small quantity of  coconut paste, or you can extract the milk from it, here I used a fine paste of coconut.

Making curry:

  • In a pan add 4-5 tbs of oil.
  • Add ginger-garlic paste and saute for a few seconds
  • Add slit green chilies and curry leaves.
  • Saute well, take care of burning.
  • Then add shallots (chop into pieces ), Saute for 2 minutes.
  • Add chopped Onion, Saute well.
  • Add 1 and 1/2 tbs of salt.
  • saute well. 
  • In a bowl mix following together
    • 1 and 1/2tbs of spicy red chilly powder
    • 1 and 1/2 tbs of Kashmiri red chili powder
    • 1/2 tbs of turmeric powder
    • 2 tbs of coriander powder
    • 1 tbs of fennel powder
    • 1/4 tbs of fenugreek seeds powder
  • Once onion become light brown color, make the gas flame to low
  • Add the prepared masala into the pan and saute well. 
  • Saute till all together make a dark brown color, but take care of burning.
  • Then add chopped tomatoes and mix well.
  • Close the pan with a lid and cook for few minutes
  • Cook until tomatoes cooked well and mixed with the masala.
  • Then add cleaned crab into the pan and saute well.
  • Cook the crab with closed lid.
  • Once crab cooked well add coconut paste and cook for 4 to 5 minutes. Then off the flame and add coriander leaves.

“Thenga Aracha Njandu Curry” Ready… Serve with rice.

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