.AdSense, .inline-ad{ text-align: center; } -->

01 February 2015

Thenga Aracha Njandu Curry | Kerala Style Crab Curry With Coconut

Print Friendly and PDF
Thenga Aracha Njandu Curry




Kerala style, crab cooked in coconut sauce.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3 to 4
Ingredients:
  1. Crab,cleaned - 400 gms
  2. Fenugreek seeds - 1/4 tsp
  3. Onion,sliced - 1/4 cup
  4. Curry leaves - 1 or 2 sprigs
  5. Green chili,sliced - 1 ( or according to taste)
  6. Tomato,sliced - 1 medium( 1/2 cup)
  7. Kudampuli /fish tamarind /kokum( soaked in water for 10 min) - 2 or 3 small pieces
  8. Water - as required
  9. Coconut oil - as required
  10. Salt - to taste
For Coconut paste:
  1. Grated coconut-3/4 cup
  2. Coriander powder - 1.5 tsp
  3. Kashmiri chili powder - 1 tbsp
  4. Turmeric powder - 1/2 tsp
  5. Ginger - 1 " piece
  6. Shallots - 5 to 6 small
  7. Water- as required
Instructions:

  • In a blender,add all the ingredients listed under ' For coconut paste' and grind to form a smooth paste.Keep aside until required.
  • Heat oil in a pan/ manchatti ,add fenugreek seeds and saute for few seconds.Add onion,curry leaves and green chilies.Saute until onion turns translucent.
  • Now add tomato and saute for about 30 seconds.Add the prepared coconut paste,fish tamarind (drained),water and salt to taste. 
  • Mix well until combined.Now add the cleaned crab and mix gently.
  • Cover and cook until crab is cooked and the gravy turns slightly thick.Switch off the stove and add 1 tsp coconut oil on top.Serve with rice.
  • NOTES
    • Adjust the quantity of kashmiri chili powder and green chilies according to your taste.
    • Adjust the quantity of water according to the gravy consistency required.

      No comments:

      Post a Comment

      Related Posts Plugin for WordPress, Blogger...