Crab Curry | Nandu Kuzhambu
Nandu Kuzhambu or Crab Curry is a delicious gravy made with crab coconut milk and few other spices. its tastes very good with white rice.
Servings: 4
Calories: 218kcal
Standard 1 cup measures 240 ml
Ingredients
- ½ kg Crab / Nandu / Njandu
To Temper:
- 1 tbsp Coconut oil
- 1 tsp Fennel Seeds
- 2 inch piece Cinnamon Stick
- 2 spring Curry Leaves
Other Ingredients:
- 10 Shallots
- 2 Tomato Big sized
- 1 tbsp Ginger Garlic paste
- 1½ tsp Chilli Powder
- 1 tbsp Coriander powder
- 1 tsp Fennel seeds powder
- ½ tsp Pepper Powder
- ½ tsp Cumin Powder
- ¼ tsp Turmeric powder
- Salt as needed
- ½ cup Water
- 2½ cup Thin coconut Milk
- 1 tbsp Coconut Oil
- 2 spring Curry Leaves
Instructions
- Clean the crab and set it aside. Heat a pan with oil ,once its hot add in the Fennel seeds and cinnamon Stick , Let it splutter and then add in the curry leaves .
- Next add in the sliced shallots. Add little salt and saute till glossy . Next add in the chopped tomatoes and cook till it becomes soft.
- Then add in the ginger garlic paste and cook till the raw smell leaves. Next add in all the spice powders. I have used Chilli powder , Coriander powder , Fennel Seeds Powder, Cumin Powder and Pepper powder. For the measurements check the ingredients list,
- Mix everything together and add in ½ cup of water. Combine and cook till the oil separates.
- Add in the required Salt and mix well. And then add in the cleaned Crab and mix well. Mix the crab with the masala.
- Add in the coconut Milk. I have used 2.5 cups of thin coconut milk. If using thick coconut milk it may curdle so always use the thin milk. 2nd and 3rd milk will be suitable.Give a good mix.
- I forgot to add the turmeric powder along with the spice powders , so added now . Mix once and then cover and cook for 8 mins. The crab will be cooked by then .
- Let it cook in a low flame itself. The crab will be pink once its cooked. Crab get cooked really fast.Once its cooked open the pot and mix once again. Drizzle in 1 tbsp of coconut oil and 2 springs of curry leaves and then switch off.Cover and leave it for 10 mins and then serve the curry hot with Rice.
Video
Notes
- I used a clay pot for cooking . The kuzhambu gets thick when cooked in a clay pot , So adjust the consistency accordingly.
- You can also used ground coconut paste instead of coconut milk for cooking.
- Use Kashmiri Red Chill powder for a bright red Colour.
- Goes Well with Rice, Idli ,Dosa or even Chapati and Poori.
- Use coconut oil for cooking.It give the best flavour to the kuzhambu.
- I used blue variety of crab for cooking.
Nutrition
Calories: 218kcal | Carbohydrates: 9.9g | Protein: 2.8g | Fat: 19.8g | Saturated Fat: 16.6g | Cholesterol: 3mg | Sodium: 45mg | Potassium: 170mg | Fiber: 5.5g | Sugar: 2.5g | Calcium: 35mg | Iron: 6mg
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