Christmas Recipes/ Easter Recipes/ Kerala Recipes/ Side dish-with gravy-Seafood

Thenga Aracha Njandu Curry | Kerala Style Crab Curry With Coconut

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.

      You Might Also Like

      1 Comment

    • Reply
      KIMDALE
      December 24, 2017 at 5:24 pm

      Awesome made it thank u

    • Leave a Reply to KIMDALE Cancel Reply