Njandu/Crab Varutharacha Curry

Njandu/Crab Varutharacha Curry

A typical Kerala style seafood delicacy with great aroma and taste. Its crab cooked in roasted coconut gravy which  is spicy and tangy.I have a crab masala recipe which is a dry version. This recipe was in draft for quiet some time and I almost forgot about it. Crab is a once in a while food,I love it but crab cleaning is a gruesome business. Back at home it is a seasonal food and grandmother was a expert in deciding when to buy and what sort of crab to buy,etc etc..So for today's recipe there is a little preparation before you cook the dish and that is making the roasted ground paste. It is delicious curry and can be served with rice or with tapioca.

Ingredients

Crab - 8 medium
(clean and then cut length wise into half)
Onion- 1 medium finely chopped
Ginger- 1 inch thick
Garlic- 3-4 pods
Green chilly - 2
(Make all the three into a fine paste)
Kudampuli/Malabar tamarind- 3 pieces
Turmeric powder- 1/2 tsp
Pepper powder- 1/3 tsp
Curry leaves- a few
Mustard seeds- 1/2 tsp

For the ground paste
Coconut grated - 1 1/2 cup
Shallots- 6-8 chopped
Fenugreek seeds- 1/3 tsp
Fennel seeds- 1/3 tsp
Ginger sliced- 2 inch thick
Garlic pods- 5-6 pods
Curry leaves a few
Chilly powder- 3/4 tsp
Coriander powder-1 1/2 tsp
Turmeric powder- a pinch
Coarsely grounded pepper- 3/4 tsp

Making the paste
Heat oil in a pan and add fenugreek seeds and fennel seeds. Roast for a minute and then add coconut,sliced ginger,sliced shallots,whole garlic,curry leaves and saute in medium flame till the coconut turns brown. Add chilly powder,turmeric powder,pepper powder and coriander powder and slightly roast till the raw flavor disappears. Allow this to cool and grind into a fine paste.

To clean the crab
 In the back side of the crab,you will find a flap. Using a knife pull open the flap, Grabbing to the flap push open with the help of the knife and lift off the top shell. Remove the yellow layer the gills that you find under the shell.Break off the smaller swimming legs. Nicely wash the top membrane clean and slit lengthwise through the center.

Heat oil in a pan and add mustard seeds and when they splutter add curry leaves and chopped onion. Saute till it turns golden brown and add ginger garlic and green chilly paste. Saute till the raw flavor disappears. Add pepper powder and turmeric and saute. Add the cleaned crab and kudampuli(or use tamarind) and sprinkle a little water. It will shed its own water and cook.Cover and cook for about four to five minutes.Now add the ground paste and simmer for another three minute or till the gravy thickens. Add a few fresh curry leaves and switch off the flame.

Try this,
Hope you will all enjoy.