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Nandu Kulambu
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4.80 from 5 votes

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 218kcal
Author: sharmila kingsly

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
  • 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
  • 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
Keyword Crab Curry, Nandu Kulambu, Nandu Kuzhambu
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