Skip to main content

Nadan Njandu Curry / Kerala Crab Curry


Nadan Njandu Curry is country style crab curry of Kerala. Crab meat is cooked in coconut milk with a blend of spices and topped off with a tadka in fresh coconut oil.

Seafood is Kerala's own natural gift, and fresh seafood is available all the year around. So, we Mallus prefer fresh seafood and rarely need to consume frozen seafood. Two days ago Homey got some crabs from the market, and the fish monger was kind enough to clean and cut them, and that made my cooking part a lot easier.

About 750 gms of fresh crabs were reduced to 400 gms after cleaning and cutting. After making this curry I got a big warm bear hug from my son (he loves crab curry). I actually wanted to surprise him but the flavors and aroma of the curry played havoc to my surprise plan!  "This curry is so good, Amma!" is what he told me when I gave him a little hot curry in a plate...to check whether everything is right or how we mallus say "uppu nokkal"!

Bachelors, novice cook, new brides (hi) if you love crab curry then, make this and enjoy! No need to order from a restaurant.

I used fresh coconut milk; but if you dont have the time, you can ofcourse use readymade coconut milk powder. Please refer "tips" at the bottom, and yes it makes making this awesome curry all the more easy.


That being said; let's get cooking and bring Kerala cuisine to our table.

EASY STEP BY STEP PICTURES BELOW:

I used these stars....forgive my onions they are not at their best looking :(

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 salt. Stir well for 3 to 4 minutes on medium flame or until the onion starts to brown lightly.

Add in Kashmiri chili powder, coriander powder, turmeric powder, and garam masala powder. Mix well on low flame, so that the raw flavor diminishes.


Add in the chopped tomatoes, mix well for 1-2 mins. The tomatoes should be lightly mashed and cooked and no need to wait till oil comes out. I hope you can make this out from the picture.

Add in 1 cup of thin coconut milk or (2nd milk, randam pal) and put the flame on high so that it boils.

Allow it to boil nicely. Since we did not saute or fry the tomatoes in the masala (oil) you can see them in the curry...this is what we want.

Add in the crabs and cover and cook for 5 to 7 mins on medium heat.

In between, you can  open lid and add in curry leaves, so that the flavor seeps in. Sprinkle in pepper and fenugreek powder. Add in vinegar if using; though if the tomatoes are of the sour type you cam omit it.

Once the crab is cooked and coconut milk has reduced. Add in 1 cup thick coconut milk or onnam pal. Simmer the fire and mix well on low heat. Sometimes, after adding thick coconut milk if you simmer for long, the curry might curdle...so it is best to switch off the fire once the gravy/curry starts to boil.

This is the tadka I used.

Heat a tadka pan with coconut oil. Add in the peppercorns first, then the sliced shallots (let it brown lightly), chilies (break them) and curry leaves. Pour this over the curry and cover with a lid. I think this is the moment my son came to the kitchen and asked "what are you cooking, Amma?"

So easy and yum!

Serve hot with rice.

Tips: If you are using ready made coconut milk powder, for 1 cup water you should add 1 tbsp of coconut milk powder to make the thin milk (2nd milk).
For thick milk, you should add 2 1/2 to 3 tbsp of coconut milk powder to 1 cup of water.
I used 200 ml cup for measuring.

Print Friendly and PDF

Nadan Njandu Curry / Kerala Crab Curry


PREP TIME: 5 Mins    |  COOK TIME: 30 Mins    |  SERVES: 3-4

   CUISINE : Kerala     CATEGORY: Side Dish
nadan njandu curry

  INGREDIENTS

  • Cleaned Crabs: 350-400 gms
  • Onion: 2, sliced.
  • Ginger: 1-inch, sliced finely.
  • Garlic: 1/2 pod, sliced.
  • Green Chilies: 2-3, slit.
  • Tomatoes: 2, medium.
  • Kashmiri Chili Powder: 1 tsp.
  • Coriander Powder: 2 tsp.
  • Organic Turmeric Powder: 3/4 tsp.
  • Garam Masala: 3/4 tsp.
  • Pepper Powder: 1/2 tsp.
  • Fenugreek Powder (Uluva): 1/2 tsp.
  • Thin Coconut Milk: 1 cup.
  • Thick Coconut Milk (Onnam Pal): 1 cup.
  • Vinegar: 1 tsp (optional).
  • Mustard Seeds: 1/2 tsp.
  • Coconut Oil: 4-5 tbsp.
  • Curry Leaves: 1 Spring.
  • Salt: 1 tsp (or as needed).
  • To Temper
  • Coconut Oil: 1 tsp.6
  • Shallots/Cheriya Ulli: 5 to 6, thinly sliced.
  • Curry Leaves: 1 Sprig.
  • Peppercorns: 1/2 tsp.
  • Whole Red Chill


  METHOD:

  1. Heat oil in a large pan or Kadai. Add in mustard seeds and allow it to crack. Then add in the sliced onions, put the flame on high for a minute and mix well; then put the flame on medium, add in ginger, garlic and salt. Stir well for 3 to 4 minutes on medium flame until the onions starts to brown lightly.
  2. Reduce the flame to lowest and add in Kashmiri chili powder, coriander powder, turmeric powder, and garam masala powder. Mix well, so that the raw flavor diminishes about 1-2 mins.
  3. Add in the chopped tomatoes, mix well for 1-2 mins. The tomatoes should be lightly mashed and cooked, and no need to wait till oil comes out.
  4. Add in the thin coconut milk, and put the flame on high so that it boils. Add in the cleaned crabs and cover and cook for 5 to 7 mins on medium heat. In between open lid and add in curry leaves, so that the flavor seeps in. Sprinkle in pepper and fenugrek powder. Add in Vinegar.
  5. Now open the lid and the thin milk must have reduced by half, add in the thick coconut milk, simmer and mix.
  6. Heat oil in a tadka pan, and add in all under To Temper and pour it over the curry. Immediately cover and switch off the flame.

NOTES

  • I used fresh crabs; before cleaning it weighed around 750 gms.
  • Since whole crab has less meat; adding salt should be done cautiously.
  • Once thick coconut milk is added, do not simmer for long as sometimes it might curdle.
  • The curry will thicken a bit once it is cooled.
  • Try to use coconut oil. Serves best with rice or Kerala puttu.

©Copyright Reserved 2010-2014, Nisahomey.com

 

Comments

  1. I'd give you a big warm bear hug if you made this for me too! I've never had crab curry, but I DO LOVE crab so I know this has got to be good.

    ReplyDelete
    Replies
    1. Aw! MJ! how I wish I could...thank you so much for stopping by always.

      Delete
  2. 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????

    ReplyDelete
    Replies
    1. 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 that same coconut again and squeeze out you get the thin milk or 2nd milk. If you are using coconut milk powder then 1 tbsp mixed in 1/2 to 3/4 cup will be thin milk and 3 tbsp mixed in 1 cup will be thick milk...hope this helps.

      Delete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe : Homemade puff pastry in 15 minutes, can you believe that??  Bakery style  Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry" Easy puff pastry can be made with the most basic ingredients and in under 15 minutes. Back in the 80's amma started making puffs at home; which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions; like when a friend dropped in or when we long for something bakery style. Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs. The

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import