Chettinad Crab Curry |Chettinad Nandu Masala

Like any other chettinad non-veg dish, this crab masala is also a mouth watering one. Due to the non availability of good crabs many don’t get a chance to cook this often. 

Chettinad dishes have an essential spice blend of Chettinad cuisine, renowned for its intense flavour and aroma. Homemade curry powder made by roasting and grinding various aromatic spices. 

Crabs caught on and around no moon day (Amavasya) are said to be more fleshy and excellent in quality. So it is always better to buy crab during that week. While buying crabs always go for Medium sized ones, not very big ones as the legs also will be very big in that and it will occupy all the weight.

INGREDIENTS 

Roast and Grind

1 tbsp oil

2 tbsp Peppercorns

1 tbsp fennel seeds

1 tsp cumin seeds

1 tbsp coriander seeds

6 dry red chillies

1 onion

2 tomato

6 cloves garlic 

2 inch ginger 

For the curry

1 tbsp oil

1 tsp fennel seeds

1 spring curry leaves

½ kg crab 

METHOD 

Heat up oil add peppercorns, fennel seeds, cumin seeds, coriander seeds saute for couple of minutes.

Add dry red chillies, saute for a minute.

Add onions, ginger and garlic, saute until the onions are translucent. 

Add tomato and saute until it turns mushy. Switch off the heat and add turmeric and ½ cup water. 

Let this mixture cool down to room temperature, then grind it to a fine paste adding ½ cup of water. Keep aside until we use.

Heat up oil in a pan and add the fennel seeds and curry leaves, let it splutter. 

Now, add the ground onion tomato masala. 

Keep stirring for 5 to 6 mins, check and adjust salt at this time. Add crab pieces. 

Mix well to coat the crab pieces with masala. 

Cover with the lid and cook the crab for 15 to 20 mins stirring occasionally.

Once you see the traces of oil on top of the masala, It’s time to turn off the heat and serve hot with steamed rice or roti. 

Enjoy!!!