Crab/Njandu Varutharachathu Ingredients: Crab, cleaned and cut - 1/2 Kg Ginger - 1 inch piece Curry leaf - 1 sprig Turmeric Powder - 1 tsp Raw banana - 1 no Salt - to taste Water to cook For roasting and grinding: Grated fresh Coconut - 1/2 cup Cloves - 4 Cinnamon - 1 inch piece Cardamom - 1 small pod Black peppercorns - 1 tsp Garlic - 2 cloves Coriander powder - 2 tsp Chilly powder - 2 tsp A generous pinch - Fennel seeds or perinjeerakam Coconut Oil - 1 tsp For Seasoning: Mustard seeds - 1 tsp Shallots, thinly sliced - 2 or 3 Curry leaf - 1 sprig Coconut Oil - 1 tbsp Preparation: Clean the crab and cut the major part into two. Crush the legs a bit. Now, in a pan, mix all the ingredients and pour required water and bring it to a boil. Simmer and cook till the crab turns orange. If excessive water, turn the flame to medium high and evaporate it till it reaches the desired consistency. Heat the coconut oil in a pan and roast all the ingredients except the chilly and coriander powder till the coconut turns brown. Add the coriander and chilly powder and stir continuously till the raw smell is gone, taking care not to burn it. Allow it to cool and grind it with very little water to a fine paste. Once done empty the masala paste into the cooked crab and mix well. If water is required add water according to your wish. Simmer the crab in this masala for 10 minutes till all the aroma gets into the crab. Heat a tablespoon of oil in a pan, splutter the mustard and fry shallots and curry leaf and pour on top of the curry. Close the lid and let it stand for 10 minutes and serve with Rice.
Posted on: Sat, 17 Aug 2013 06:22:48 +0000
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