05 August 2013


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Nadan Njandu Roast.

  1. Crab,cleaned-250 gms
  2. Onion,sliced-1 cup( 2 small)
  3. Green chilies,cut vertically-1 no( or to taste)
  4. Curry leaves-2 sprigs
  5. Tomato,chopped-1/2 cup(1 medium)
  6. Thick coconut milk-1/4 cup
  7. Water-as required
  8. Salt-to taste
  9. Oil-as required
For masla paste
  1. Ginger-1/2 " piece
  2. Garlic-2 cloves
  3. Shallots-4 to 5 nos
  4. Kashmiri chili powder<-3/4 to 1 tbsp(See notes)
  5. Coriander powder-1.5 tsp
  6. Turmeric powder-1/2 tsp
  7. Black pepper powder-1/4 to 1/2 tsp( see notes)
  8. Garam masala powder-1/2 tsp
  9. Water-as required
  • Grind together all the ingredients listed under 'For masala paste' to form a thick paste.Keep aside.
  • Heat oil in a pan and add onion,green chilies and curry leaves.Saute until it turns golden brown ,on a medium low flame.
  • Add the masala paste and cook over a medium low flame,stirring continuously, for 4 to 5 minutes or until oil separates.
  • Add finely chopped tomato and cook until it turns soft and oil separates.Add salt to taste.
  • Add crab , 1/2 cup water ( or more if required) and mix well.Cover and cook until it is done.Uncover and cook until gravy turns thick.
  • Add coconut milk and mix well.Cook for 4 to 5 minutes or until the gravy coats the crab pieces.
  • Add more curry leaves ,if desired.
Serve with rice or chapathi.

  • For best results use homemade garam masala.
  • This is a spicy crab preparation,I used 1 tbsp kashmiri chili powder ,  1/2 tsp black pepper powder and 1 green chili.You can adjust the spice level according to your taste.


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