Njandu Thoran / Coconut Crab
Crab thoran is an easy way to transform salty, almost tasteless canned crab meat into a tasty side dish. You can also make this dish with fresh crab meat, which will taste even better. It goes well with rice, cherupayar mezhukupuratiyathu, rasam and naranga achar.
Canned Crab meat – 2 tins ( 170 gm)
Small onions – 3 tablespoons (finely chopped)
Regular onions – 1/4 cup (finely chopped)
Green chillies – 1 (finely minced)
Ginger – 1 teaspoon (finely minced)
Garlic – 1 teaspoon (finely minced)
Curry leaves – 2 sprig (finely chopped)
Turmeric – 1/4 teaspoon
Pepper powder – 1/4 teaspoon
Coriander powder – 1 teaspoon
Chilli powder – 1/2 teaspoon
Fennel powder – 1/2 teaspoon
Garam masala – 1 pinch
Coconut – 3/4 cup grated
Vinegar – 1/4 teaspoon
Salt to taste
Oil – 2 tablespoon
Drain the canned crab meat into a colander. If using fresh crab meat, cut the crab, cook it for 5-10 minutes by adding salt and little turmeric, then remove the meat from the shell and prepare the thoran.
In a pan add oil and saute the small onions and the regular onions while adding a pinch of salt, when golden brown add the minced ginger and garlic, when the raw smell goes away add the green chillies and the curry leaves. Add the turmeric, chili and coriander powder and stir. Add the grated coconut and saute for a minute. Tip in the drained crab meat, and 1/4 teaspoon vinegar. Mix to combine.
Lower the flame, cover and cook for 1 minutes, for the masala to blend in. Open the pan, with the flame on medium stir the thoran to make sure all the water is absorbed. Sprinkle the fennel, pepper powder and garam masala, stir, check for salt and add more if necessary. Remove from flame and serve with rice.