Nadan Njandu curry(Crab Curry)

Njandu curry/ Crab curry /Njandu Roast / Crab Roast

Ingredients:

• Crab: 1/2 kg cleaned, (4-5 nos)
• Coconut: 5-6 tbsp grated
• Onion: 3 no ( chop into small size pieces)
• Shallots: 15 nos
• Tomato: 1 no ( chop into small pieces)
• Green chilies:3 to 4  nos
• Ginger: 1 piece (to make 1 tbs paste)
• Garlic  cloves: 8-10 nos
• Curry leaves: 2 stems
• Red chili powder
• Kashmiri Red chilli powder
• Pepper powder
• Turmeric powder
• Coriander powder
• Fennel powder
• Salt
• Water
• coriander leaves

Preparation:   Clean the crab well, separate its leg and body.

Coconut paste:

In a mixer grind the coconut with 1/4 glass water,we need only very small quantity of  coconut paste, or you can extract the milk from it, here I used a fine paste of coconut.

Making curry:

• In a pan add 4-5 tbs of oil.
• Add ginger-garlic paste and saute for a few seconds
• Add slit green chilies and curry leaves.
• Saute well, take care of burning.
• Then add shallots (chop into pieces ), Saute for 2 minutes.
• Add chopped Onion, Saute well.
• Add 1 and 1/2 tbs of salt.
• saute well. 
• In a bowl mix following together
  • 1 and 1/2tbs of spicy red chilly powder
  • 1 and 1/2 tbs of Kashmiri red chili powder
  • 1/2 tbs of turmeric powder
  • 2 tbs of coriander powder
  • 1 tbs of fennel powder
  • 1/4 tbs of fenugreek seeds powder
• Once onion become light brown color, make the gas flame to low
• Add the prepared masala into the pan and saute well. 
• Saute till all together make a dark brown color, but take care of burning.
• Then add chopped tomatoes and mix well.
• Close the pan with a lid and cook for few minutes
• Cook until tomatoes cooked well and mixed with the masala.
• Then add cleaned crab into the pan and saute well.
• Cook the crab with closed lid.
• Once crab cooked well add coconut paste and cook for 4 to 5 minutes. Then off the flame and add coriander leaves.

“Thenga Aracha Njandu Curry” Ready… Serve with rice.