njandu curry

Njandu Curry Kerala Style | Crab Curry Recipe Kerala Style with Coconut

  • Prep:5 minsCook:30 mins
  • 4 Serves
  • Easy

Njandu Curry Kerala Style - Crab Masala Roast / Masala  Crab Roast & (Njandu Masala Crab) is a tasty and spicy delicious of Kerala, India. This dish is very common in the Indian kitchen.

Read more about NJANDU CURRY

Njandu Curry Kerala Style - Crab Masala Roast / Masala  Crab Roast & (Njandu Masala Crab) is a tasty and spicy delicious of Kerala, India. This dish is very common in the Indian kitchen.

Ingredients

  • Cleaned Crabs: 750 gms
  • Onion: 2, sliced.
  • Ginger: 2-inch, sliced finely.
  • Garlic: 1/2 pod, sliced.
  • Green Chilies: 5-6, slit.
  • Tomatoes: 2, medium.
  • Kashmiri Chili Powder: 1 tsp.
  • Coriander Powder: 2 tsp.
  • Organic Turmeric Powder: 3/4 tsp.
  • Garam Masala: 3/4 tsp.
  • Pepper Powder: 1/2 tsp.
  • Fenugreek Powder (Uluva): 1/2 tsp.
  • Thin Coconut Milk: 1 cup.
  • Thick Coconut Milk (Onnam Pal): 1 1/2 cup.
  • Vinegar: 1 tsp (optional).
  • Mustard Seeds: 1/2 tsp.
  • Coconut Oil: 4-5 tbsp.
  • Curry Leaves: 1 Spring.
  • Salt: 1 tsp (or as needed).
  • Coconut Oil: 1 tsp.6
  • Shallots/Cheriya Ulli: 5 to 6, thinly sliced.
  • Curry Leaves: 1 Sprig.
  • Peppercorns: 1/2 tsp.
  • Whole Red Chill

Directions

  • 1Heat oil in a large pan or Kadai. Add in mustard seeds and allow it to crack. Then add in the sliced onions, put the flame on high for a minute and mix well; then put the flame on medium, add in ginger, garlic and salt. Stir well for 3 to 4 minutes on medium flame until the onions start to brown lightly.
  • 2Reduce the flame to lowest and add in Kashmiri chili powder, coriander powder, turmeric powder, and garam masala powder. Mix well, so that the raw flavor diminishes about 1-2 mins.
  • 3Add the chopped tomatoes, mix well for 1-2 mins. The tomatoes should be lightly mashed and cooked, and no need to wait till oil comes out.
  • 4Add in the thin coconut milk, and put the flame on high so that it boils. Add in the cleaned crabs and cover and cook for 5 to 7 mins on medium heat. In between open lid and add in curry leaves, so that the flavor seeps in. Sprinkle in pepper and fenugreek powder. Add in Vinegar.
  • 5Now open the lid and the thin milk must have reduced by half, add in the thick coconut milk, simmer and mix.
  • 6Heat oil in a tadka pan, and add in all under To Temper and pour it over the curry. Immediately cover and make it thick.