Chettinad crab masala / chettinad nandu masala

Ingredients

• Crab - 1/2 kg
• Onion - 2 (Finely chopped)
• Tomato - 1 (finely chopped)
• Ginger garlic paste - 2 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Corriander powder - 2 tsp
• pepper powder - 1 tsp
• Garam masala powder - 1/2 tsp

To Temper:

• Curry leaves - 2 sprigs
• Oil – 1 to 2 tbsp
• Red chillies – 1 or 2
• Fennel seeds - 1/2 tsp

To Grind:

• Coconut - 3 tbsp
• Saunf (Fennel Seeds) - 1 tsp

You may like

Coconut shrimp curry

Preparation

• Clean the crabs and keep aside.
  
  Heat oil in a kadai; add all the ingredients under “To Temper”.
  
  After it crackles, add the onions. Saute till the colour changes; then add ginger garlic paste, tomato and salt. Saute till tomato becomes soft.
  
  Now add the spice powders and keep frying till the raw smell goes.
  
  Then add crabs and mix till the masala coats well.
  
  Close the lid and allow to cook (no need to add water as crab leaves enough water to cook. If you find it dry add 1/2 - 1 cup of water).
  
  Add the coconut paste to the masala while it is boiling and allow to cook till the oil floats and the mixture becomes thick in consistency.
  
  Now mix well, garnish with coriander leaves and serve hot.
  
  Note:
  
  You may adjust the water quantity and spice level to suit your taste.

Report a mistake in the recipe text