Crab/Njandu Thoran- Crab meat and Coconut Stir Fry

Thoran is Kerala's version of a quick stir fry with coconut and spices. A thoran with assorted seasonal vegetables, steamed rice, and fish curry is a modest meal that you find in most homes in Kerala. You will be amazed at the sheer variety a simple dish like thoran can offer. Seafood thoran is a regional favorite and uses fish, prawns, clams, mussels, squid, or crab. If you are craving a simple South Indian meal, you must try this delightful thoran. It is heartwarming homey food that you can enjoy during the weekends.

Crab has its unique place in Kerala cuisine, and everyone adores crab in my family. We always try crab curries or crab roast when we visit Kerala. My recipe comes from my mom. She often makes crab thoran with a small variety of crab. Picking and eating crab meat can be a lot of fun and the coconut has a sweet crunch and a good flavor the crab. Since my little one loves crab but does not understand the fun of eating with the finger, I am using crab meat instead. The crab meat is delicious when boiled, and the shells can be removed easily. Do not discard the delicious stock. It is great to flavor curries and soups. Alternatively, you can use cooked crab meat (lump meat found in the refrigerated section or canned ones)to make crab thoran. For an authentic depth of flavor of coastal Kerala, try adding freshly grated coconut, coconut oil, and curry leaves. It is aromatic with a perfect balance of spice kick from black pepper and sweetness from the crab and coconut. This dish is easy to prepare and goes well with steamed rice.

Crab/Njandu Thoran- Crab meat and Coconut Stir Fry Recipe

Ingredients
Crab- 4 medium
(approximately one cup of cooked crab meat)
Onion- 1 small chopped
Grated Coconut- 3/4 cup
Green chili-3-4 chopped
Ginger- 1 inch thick
Garlic- 4 pods
Turmeric powder- 1/3 tsp
Chili powder-1/2 tsp
Coriander powder- 1/2 tsp
Pepper powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Lemon juice- 1/2 tsp
Curry leaves -a few

Clean and cut crab, add a pinch of salt, pepper powder, turmeric powder, and 1/2 cup of water. It is a good idea to crack the claws and crab shells. Cover and cook for 6-8 minutes. When it cools down, break the shell, and scoop out the meat, and set it aside.
Notes: Steps on how to clean the crab-On the backside of the crab, you will find a flap. Using a knife, pull open the flap, grab the flap, and push open with the help of a knife and lift off the top shell. Remove the yellow layer of the gills that you find under the thick shell. Break off the smaller swimming legs. Nicely wash the top membrane clean and split lengthwise through the center.

Finely chop onion, green chili, ginger, and garlic and set aside. Into a mixer jar, add coconut, ginger, and garlic. Pulse a few times till it forms a coarse mixture.
Heat oil in a pan and add mustard seeds and allow to splutter. Add curry leaves, chopped shallots, green chili, and curry leaves. Sauté till onions turn golden brown. Add turmeric powder, chili powder, coriander powder, and sauté till raw flavor disappears. Add the coconut mixture and the crab meat. Sauté in medium-high flame for two to three minutes. Drizzle half a teaspoon of lemon juice and mix. Serve with rice.