Kerala Crab Curry (Njandu Curry)
Nov 30, · Reduce the heat to minimum and add the crab and the legs too and curry leaves too. Add green chilies, lower the heat and cover the pan. Cook until crabs are done.4/5(2). Aug 28, · Heat coconut oil in a kadai or a large pan. Add in mustard seeds and let it crack. Add in sliced onions and put the flame on high for a minute and mix well. With the flame on medium, add in ginger, garlic, and dattiktok.come: CUISINE: Kerala.
I'd give you a big warm bear hug if you made this for me too! Hello chechiii, I am not actually from India but my husband he is from kerala, id love to cook variety of indian dishes cause i love spicy food as well. I just want to know how you make a thick and thin coconut milk???? Hi Sarah, thick milk or 1st milk is what you get after squeezing out scraped coconut with water; and when u add some water to curdy same coconut again and squeeze out you get the thin milk or 2nd milk.
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Kerala Crab Curry Recipe
Feb 22, · Firstly dice the crab and wash it properly. Take a tawa or pan add little oil. Once hot add fennel seed and cumin seed/5(12).
This Kerala style Crab Curry Njandu curry is made with a fresh paste of coconut, and whole spices. Learn how to make one the best crab curries that will surely bring in the South Indian aromatic flavors of Kerala straight into your kitchen.
If you have been following me for a while you surely know I have a thing for seafood or rather I have a weakness for crustaceans in general :D. Scallops have turned into my new love ever since I had a taste of them here in the US, as we do not get sea scallops easily in India.
And the same goes for Alaskan King crabs, snow crabs, blue crabs, and the likes. In India, the crabs are not that gigantic, but they are super delicious nonetheless. We love to feast on a good crab meal at least once a month. That delicious and sweet crab meat is perfect for these curries. After all, there are so many Indian crab recipes, and I kind of want to try them all. I used this recipe and adapted it slightly to suit our taste.
I guess next on the list to try is Chettinad crab curry followed by the Bengali style. This easy crab curry recipe just needs a ground paste that consists of freshly grated coconut, dried red chillies, some whole spices and tamarind for a subtle sourness. Some people use Kudampuli Garcinia Cambogia which is also known as Kerala tamarind, fish tamarind, or Malabar tamarind.
People often confuse this with kokum, but the two are different. Kokum is also a souring agent, but it is used in that Maharashtrian, and Konkan regions. The use of kudampuli is quite popular in Kerala and Karnataka cuisine. The ground paste is a breeze if you have some store-bought freshly grated coconut. Just remember to thaw it and use warm water for grinding, or else the fat from the cold coconut gratings will separate and curdle.
Once your spice paste is ready, all that is left to do is to temper the spice paste with mustard seeds, curry leaves, green chillies, onion, tomatoes, and turmeric powder. Add some water to make a curry sauce , dunk in the crabs, and let it soak in that amalgam of beautiful flavors. The star ingredient of this crab curry is obviously the crabs. In the US we get crabs that are steamed, so there is actually zero prep work.
Clean the crabs if using raw, fresh or frozen. I used steamed crabs, so I just broke it up into smaller pieces. Add crabs raw or steamed and mix it, cover and cook over medium heat for 5 minutes so that crabs absorb all the flavors. If using raw, cook for about minutes.
Finally, add coconut milk, chopped cilantro leaves and mix nicely. Simmer for another minute. Check for seasoning and adjust accordingly. Switch off the heat and serve this delicious and spicy crab curry with steamed rice or appams. This curry tastes better, the longer it sits. I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]. All I can get is canned crab where I live, unfortunately.
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Table of Contents. Course: Main Course. Cuisine: Indian. Prep Time: 10 minutes. Cook Time: 15 minutes. Total Time: 25 minutes. Servings: 4 people. Author: Freda Dias. Instructions Clean the crabs if using raw, fresh or frozen. Heat oil in a heavy bottomed pan, once it is hot add mustard seeds, let it crackle. Add prepared spice paste, stir-fry the paste for another 2 minutes. Add about 1 cup water, mix well and bring to a boil. This curry tastes better the longer it sits. Trackbacks […] Kerala crab curry […].
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