Crab Curry /Nandu masala recipe is one of my favourite recipe among sea foods. It is a simple and easy recipe to prepare in few minutes. Though cleaning Crab consumes time, it is worth when you eat this scrumptious dish. My hubby and son are not a big fan for Crabs and so buying crabs is very rare in my home. Whenever ,my brother visits seafood market he makes sure to buy for me too. I’m deeply thankful to my sweet brother???? and to mention this recipe credits goes to my Sister in law (Malar Anni).
How to make Crab Curry/Nandu Masala Recipe?
This is a simple and easy recipe to make with readily available ingredients in kitchen pantry. Firstly,clean crab thoroughly atleast thrice. secondly, dry roast cumin,fennel seeds and rice on a medium heat for a minute. Grind to fine powder and keep it aside. Thirdly, in a wide pan add oil on a low medium heat and saute onion,tomato,ginger garlic paste ,masala powder and green chillies . Saute well until mushy and raw smell disappear. Finally,add cleaned crab and saute until masala is well coated .Add little water and cook for few minutes. Crab meat takes only few minutes to cook (the shell turns orange in colour).Add ground coconut paste and rice powder mixture and stir well. Wait until gravy thickens and garnish with curry leaves and coriander leaves.
Delectable mildly spicy Crab curry/Nandu Masala recipe is ready to pair with piping hot rice or rotis. For me, I prefer to have with rice and as it is. You can have as side with south indian delicacies Rasam or Sambhar rice too.Lets jump to the recipe with step by step preparation.
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 4
Ingredients
Crab – 1 kg
Onion – 2 (medium sized)
Tomato – 3
Green Chillies – 3
Ginger garlic paste – 11/2 tsp
Coconut – 1/4 cup (shredded)
Curry leaves – 2 sprig
Coriander leaves – for garnish
Sambhar powder – 2 1/2 tbsp (or) chilli powder and coriander powder 2:4 ratio in teaspoon.
Pepper powder – 11/2 tsp
Turmeric powder – 1/2 tsp
Salt – 1 tsp or to taste
Oil – 3 tbsp
For roasting and grinding
Raw rice – 1 tbsp
Fennel seeds – 1 btsp
Cumin – 1 tsp
Procedure
How to prepare Crab Curry/Nandu Masala in step by step preparation
Get ready with all the ingredients. Clean and wash crab thrice and cut as per your requirement.
In a wide pan add oil on a medium heat and add chopped onion and saute until it is translucent.
Add chopped tomatoes ,green chilles (slit into half )and saute for a minute.
Add ginger garlic paste and salt to taste and stir until raw smell disappear .Cover with a lid and cook until it turns mushy.
Meanwhile, in a kadhai or pan dry roast fennel seeds,cumin and rice together for a minute or until it starts to splatter. Remove from heat and cool aside.
Grind roasted ingredients in a mixer grinder into fine powder and keep it aside.
When the onion tomato mixture turns mushy add masala powder and mix well.
Add cleaned crab to the masala mixture and add turmic powder and gently stir or toss according to your convenience.
When the masala is well coated on to the crab add 1 cup water and cook until crab colour changes to orangish red.
Grind coconut to fine paste and add to the crab curry along with the rice fennel and cumin roasted powder.
Stir gently and further cook until gravy starts to thicken and oil starts to float on the surface . Finally add in curry leaves and remove from stove top.
Before serving garnish with coriander leaves .Delectable mildly spicy Crab curry/Nandu masala is all set to devour as it is or can serve with rice and rotis. It is best to serve as a side for south indian sambhar rice and Rasam rice .
Hope you like the recipe!if so,please try it out,leave your comment and feedback which means a lot to me . Thank you so much for visiting my blog !Happy Cooking????.
More Seafood Recipes You Might Like to Try
Sankara Meen Curry/Kuzhambu,Red Snapper Curry
Simple /Easy Fish Fry/South Indian Style
Notes
Wash Crab in running water to remove dirt inside.
You can chop crab into two to three pieces as per your choice.
This is basic south indian style of crab preparation. You can add any whole masala like clove ,cinnamon etc as per your choice.
For dry crab fry, avoid coconut .
Crab Curry /Nandu Masala Recipe
Equipment
- Frying pan or Wok
Ingredients
- 1 kg CrabÂ
- 2 Onion (medium sized)
- 3 TomatoÂ
- 3 Green Chillies
- 1½ tsp GingerGarlic Paste (Homemade)
- ¼ cup Coconut (grated)
- 2 sprig Curry leaves
- Coriander leaves (for garnish)
- 2½ tbsp HomemadeSambhar Powder (or) chilli powder and coriander powder 2:4 ratio in teaspoon.
- 1½ tsp Pepper powder
- ½ tsp Turmeric powder
- 1 tsp Salt (to taste)
- 3 tbsp Oil
For roasting and grinding
- 1 tbsp Raw rice
- 1 tbsp Fennel seeds
- 1 tsp Cumin
Instructions
- Get ready with all the ingredients. Clean and wash crab thrice and cut as per your requirement.
- In a wide pan add oil on a medium heat and add chopped onion and saute until it is translucent.
- Add chopped tomatoes ,green chilles (slit into half )and saute for a minute.
- Add ginger garlic paste and salt to taste and stir until raw smell disappear .
- Cover with a lid and cook until it turns mushy.
- Meanwhile, in a kadhai or pan dry roast fennel seeds, cumin and rice together for a minute or until it starts to splatter. Remove from heat and cool aside.
- Grind roasted ingredients in a mixer grinder into fine powder and keep it aside.
- When the onion tomato mixture turns mushy add masala powder and mix well.
- Add cleaned crab to the masala mixture and add turmic powder and gently stir or toss according to your convenience.
- When the masala is well coated on to the crab add 1 cup water and cook until crab colour changes to orangish red.
- Grind coconut to fine paste and add to the crab curry along with the rice fennel and cumin roasted powder.
- Stir gently and further cook until gravy starts to thicken and oil starts to float on the surface . Finally add in curry leaves and remove from stove top.
- Before serving garnish with coriander leaves .Delectable mildly spicy Crab curry/Nandu masala is all set to devour as it is or can serve with rice and rotis. It is best to serve as a side for south indian sambhar rice and Rasam rice .
Notes
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