Chettinad Nandu Masala (Chettinad Crab Curry)

Ingredients (16)

• fresh crab500 g
• gingelly oil1 tbsp
• onion1
• tomato1
• curry leaves1 sprig
• ginger garlic paste1 tsp
• coriander powder1 tbsp
• turmeric powder0.25 tsp
• garam masala powder0.5 tsp
• salt1 tsp
• fresh coconut0.25 cup
• fennel seeds1 tsp
• poppy seeds1 tsp
• cashew nuts6
• green chilli1
• water3.5 tbsp

Method

1. 1

   Clean the crab thoroughly and cut it into serving pieces.

2. 2

   If the claws are large, lightly crack them using a pestle or the back of a heavy knife to allow the flavours to penetrate.

3. 3

   Mix the crab with the ginger garlic paste, coriander powder, turmeric powder, garam masala and salt.

4. 4

   Set aside for 15 minutes.

5. 5

   Grind the grated coconut, fennel seeds, poppy seeds, cashew nuts and green chilli with a little water to form a smooth paste.

6. 6

   Heat the gingelly oil in a heavy-bottomed kadai over medium heat.

7. 7

   Add the curry leaves and sauté for a few seconds.

8. 8

   Add the chopped onion and cook until soft and lightly golden.

9. 9

   Add the chopped tomato and cook until it becomes soft and pulpy.

10. 10

    Add the marinated crab and gently mix to coat it with the onion and tomato mixture.

11. 11

    Cook for 3–4 minutes, stirring gently.

12. 12

    Add the prepared coconut masala paste and mix well.

13. 13

    Pour in 250–300 ml hot water, depending on the desired consistency.

14. 14

    Bring the curry to a gentle boil.

15. 15

    Cover and simmer over low heat for 12–15 minutes, or until the crab is fully cooked and the gravy has thickened.

16. 16

    Stir gently once or twice during cooking to avoid breaking the crab pieces.

17. 17

    Taste and adjust the seasoning if required.