Nandu Masala
Chettinad crab curry — whole crabs (nandu) cracked open and cooked in a fiery, freshly ground masala with onion, tomato, and a generous amount of black pepper and dried red chilli. Eaten by tearing into the shells at the table, one of the most satisfying preparations in the cuisine.
Cuisines
Chettinad
Best for
Lunch
Dinner
Build a full meal around Nandu Masala
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
4 | Crab , cleaned and cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Fennel Seed |
|
2 | Bay Leaf |
|
2 | Onion , finely chopped |
|
2 | Tomato , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
2 teaspoons | Coriander powder |
|
1 teaspoon | Black pepper powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Garam masala |
|
1 cup | Coconut Milk , thick |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 | Green Chili , slit |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan and add fennel seeds and bay leaves.
- 2 Once they splutter, add the chopped onions and sauté until golden brown.
- 3 Add the ginger-garlic paste and sauté until the raw smell disappears.
- 4 Add the chopped tomatoes and cook until they turn mushy.
- 5 Mix in the red chili powder, turmeric powder, coriander powder, black pepper powder, and cumin powder.
- 6 Cook the masala until the oil separates from the mixture.
- 7 Add the crab pieces and mix well to coat them with the masala.
- 8 Pour in the coconut milk and water, and bring it to a boil.
- 9 Add salt to taste and the slit green chilies.
- 10 Cover and cook on medium heat for 15-20 minutes until the crab is cooked through.
- 11 Stir in the garam masala and cook for another 2 minutes.
- 12 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, use freshly ground spices and add a few curry leaves while sautéing the onions.