Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant coastal kitchens of Kerala! This Njandu Curry (Crab Curry) is not just a recipe; it's a sensory explosion that combines the freshest seafood with a symphony of aromatic spices that will make your mouth water and your heart sing. Imagine succulent crabs swimming in a rich, coconut milk-based curry, infused with fiery red chili and earthy turmeric - a dish so authentic and delicious, it'll make you feel like you're sitting in a traditional Kerala home, with the Arabian Sea breeze gently blowing through the windows.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1kg crab, cleaned and cut
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons turmeric powder
- 2 teaspoons red chili powder
- 1 cup coconut milk
- Salt to taste
- Fresh coriander, chopped (for garnish)
Instructions
- Clean the crabs thoroughly, removing the top shell and washing away any debris. Pat the crabs dry with paper towels and set aside.
- Heat coconut oil in a large heavy-bottomed cooking pot or traditional Kerala cheenachatti (clay pot) over medium heat.
- Add chopped onions and sauté until they turn translucent and golden brown, approximately 5-6 minutes.
- Incorporate minced garlic and ginger, stirring continuously to prevent burning and release their aromatic flavors.
- Add chopped tomatoes and cook until they soften and break down, creating a thick base for the curry.
- Sprinkle turmeric powder and red chili powder, stirring well to coat the ingredients and release their vibrant colors and flavors.
- Gently add the cleaned crabs to the pot, ensuring they are evenly coated with the spice mixture.
- Pour in the coconut milk, stirring carefully to combine all ingredients without breaking the crab pieces.
- Season with salt to taste, adjusting the spice levels according to preference.
- Cover the pot and simmer on low heat for 25-30 minutes, allowing the crabs to cook thoroughly and absorb the rich, spicy flavors.
- Once the curry reaches a thick, consistent texture and the crabs are fully cooked, remove from heat.
- Garnish with freshly chopped coriander leaves for added freshness and visual appeal.
- Serve hot with steamed rice, Kerala parotta, or traditional rice varieties like red rice.
Tips
- Freshness is Key: Always use the freshest crabs possible. If you can get live crabs and clean them yourself, the flavor will be significantly more intense.
- Coconut Oil Magic: Use authentic Kerala-style coconut oil for an genuine flavor profile. It adds a unique richness that regular cooking oils can't match.
- Spice Balance: Adjust the red chili powder according to your heat tolerance. Kerala cuisine is known for its spiciness, but you can always moderate it.
- Slow Cooking Matters: Don't rush the simmering process. Let the crabs slowly cook and absorb all the complex flavors of the spices and coconut milk.
- Garnish Generously: Fresh coriander isn't just a garnish - it adds a bright, fresh note that cuts through the rich curry.
- Serving Suggestion: Pair with Kerala red rice or soft, flaky parotta for an authentic experience that will transport you straight to the Kerala coast.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
