Kerala Njandu Curry (Crab Curry)

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Crab – 1 kg (about 4 medium sized crabs)

Shallots (small onions) – 1/2 cup thinly sliced

Green chilies – 2 (slit lengthwise)

Ginger – 1 inch piece (grated)

Garlic – 5-6 pods (grated)

Chilly powder – 1 tablespoon

Coriander powder – 2 tablespoons

Turmeric powder – 1/2 teaspoon

Pepper powder – 1/4 teaspoon

Fennel powder – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Curry leaves – 2 sprigs

Vinegar – 1 tablespoon

Oil – 2 tablespoons

Salt to taste

How to:

Clean and boil the crab with ginger, garlic, chilly powder, coriander powder, turmeric, fennel, pepper, vinegar and salt, for about 10- 15 minutes. (Add water if necessary)

In a pan add oil, splutter mustard seeds and sauté onions, curry leaves and green chillies till the onions turn golden brown. Season with salt and a pinch of pepper. Pour this over the cooked crabs and stir. Simmer for a while (about 2 min), making sure all the water is absorbed and the crab is coated with the masala. Remove from flame and serve hot with rice or kappa.