NJANDU CURRY / CRAB CURRY

Crabs are prepared and eaten as a dish in several different ways all over the world. Nutritionists argue that crab meat is nutritionally good as it is high in vitamins and high quality proteins and amino acids. It is also rich in minerals such as calcium, copper, zinc, phosphorous and iron, while having lower levels of fat and carbohydrates. Any way the taste, texture and nutritional benefits of crab meat make it a versatile delicacy used in a wide variety of dishes all over the world. Here I am presenting a easy and simple recipe of Njandu curry

INGREDIENTS


Crab - 1 kg (cleaned and separated the leg)
Shallots - 10 (chopped)
Green Chilly - 3 (slitted)
Ginger - 1 piece (crushed)
Chilly powder - 1 1/2 teaspoon
Coriander powder - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Coconut oil - 2 1/2  teaspoon
Mustard seeds - 1 teaspoon
Kudam puli - 4 pieces
Salt - to taste
Curry leaves - 2 springs


PREPARATION

   Clean and separate the leg of the crab and keep it aside. Chop shallots, crush the ginger, and slice the green chillies in lengthwise and keep aside. Heat oil in a heavy bottomed pan or an earthen pot, splutter the mustard seeds. Add shallots into it and saute well. Add ginger, green chillies and curry leaves to it and saute for some time. Add chilly powder, coriander powder and turmeric powder and saute for one minute in low flame. Add a little water and kudam puli to it and allow it to boil. Then add the cleaned crab along with the legs and cover the pan with a lid. Cook in low flame until the crab get cooked. Turn off the flame when the gravy get thick and garnish it with curry leaves. Now the tasty Njandu curry is ready. Serve with rice, chapathi or coconut rice.

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BINDU JAYESH
bindurohinipillai@gmail.com