My husband and me we both love crab, but I don't make it quite often. Did you know that crab can increase your immunity? this was something new to me, there are also other foods that help to increase immunity like curd, black tea, oats, fish and so on. So if you are someone who suffers low immunity you are sure to try these food stuffs. From the time I started to cook crab there is one thing I have learnt that is to clean crab properly, if you are a first timer in making crab curry please make sure you do it the right way. Today I wanted to try a different crab curry so went online and I found this lovely recipe by Chef Dhamu, he is a well known person down south. I found his recipe so basic just like the usual south Indian kurma but to my amazement the end result was a fingerlicking curry. I have posted few crab curries earlier in my blog like - Amma's Crab curry and Spicy crab fry but somehow this recipe by Chef really stool my heart.
What really intregued me about this recipe is the name Kanyakumari Nandu Masala. This is a lovely place that I have been to in my childhood and I have visited the famous beach and the sunset point. I have had fond memories of those times, it was during my school vacation leave. Being the border of Kerala and Tamil Nadu their recipes are a fusion of both cuisines and I really wanted to try my hand at it. I think I have said enough now lets move on to the recipe :-) Today being my 200'th post I wanted to share a super hit recipe with all of you...
KANYAKUMARI NANDU MASALA RECIPE
Recipe Source ~ here
Serves ~ 3 generously
Cook & Prep time ~ 30 mins
Serving Suggestion ~ White Rice, rasam and appalam
Blue shell crab / fresh water crab - 1/2 kg
Onion - 2 medium
Tomato - 2 medium
Curry leaf - 1 spring
Ginger garlic paste - 1 tbsp
Bay leaf - 1
Cinnamon - 1" piece
Cardamom - 4 nos
Fennel seeds/ Sombu - 2 tsp
Turmeric powder - 1/2 tsp
Red chili powder - 2 tsp
Corriander powder - 2 tsp
Pepper powder - 1/4 tsp
Oil - 3 tbsp
Salt - to taste
Shredded coconut - 1/2 cup
Fennel seeds/ Sombu - 2 tsp
Curry leaves - 1 spring
Green chili - 4-5 nos
- Wash the crab and remove the hard shell, scales and rib like segments in running water. Clean thoroughly so that there is no traces of sand in it. Keep aside
- In a wide pan heat oil, add the whole spices - bay leaf, cardamom, cinnamon and fennel seeds. Once they start to sizzle add the curry leaves, onions and saute until they turn transparent and lose their raw smell.
- Now add the ginger garlic paste and saute till they lose their raw smell. Now add mashed tomato pieces and mix well, let it cooked under a cover lid until mushy.
- Now add the spice powders - turmeric, red chili, pepper, coriander powder and salt. Mix well and cover the lid and let it cook to ooze out oil
- Add the cut crab pieces and mix well until the all the masala is well coated in the crab. I sprinkled some water at this stage, but chef does not add water and lets the crab cook under a covered lid.
- In the mean time grind coconut, curry leaf, fennel seeds, green chili to a smooth paste
- Once the crab changes its color to orange, this takes about 5-6 minutes. Add the coconut paste and mix well, let this cook for another 5 minutes in medium with a covered lid.
- Once its done check for salt. Garnish with more curry leaves
Serve hot along with white rice
- If you want the masala to be thin you can add water while adding the spice powders
- Make sure you clean the crab really well before making the curry, it usually has traces of sand in them, so clean in running water one piece at a time