Thenga Aracha Njandu Curry | Kerala Style Crab Curry With Coconut

Thenga Aracha Njandu Curry

Kerala style, crab cooked in coconut sauce.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3 to 4
Ingredients:

1. Crab,cleaned – 400 gms
2. Fenugreek seeds – 1/4 tsp
3. Onion,sliced – 1/4 cup
4. Curry leaves – 1 or 2 sprigs
5. Green chili,sliced – 1 ( or according to taste)
6. Tomato,sliced – 1 medium( 1/2 cup)
7. Kudampuli /fish tamarind /kokum( soaked in water for 10 min) – 2 or 3 small pieces
8. Water – as required
9. Coconut oil – as required
10. Salt – to taste

For Coconut paste:

1. Grated coconut-3/4 cup
2. Coriander powder – 1.5 tsp
3. Kashmiri chili powder – 1 tbsp
4. Turmeric powder – 1/2 tsp
5. Ginger – 1 ” piece
6. Shallots – 5 to 6 small
7. Water- as required

Instructions:

In a blender,add all the ingredients listed under ‘ For coconut paste’ and grind to form a smooth paste.Keep aside until required.

Heat oil in a pan/ manchatti ,add fenugreek seeds and saute for few seconds.Add onion,curry leaves and green chilies.Saute until onion turns translucent.

Now add tomato and saute for about 30 seconds.Add the prepared coconut paste,fish tamarind (drained),water and salt to taste. 

Mix well until combined.Now add the cleaned crab and mix gently.

Cover and cook until crab is cooked and the gravy turns slightly thick.Switch off the stove and add 1 tsp coconut oil on top.Serve with rice.

NOTES

• Adjust the quantity of kashmiri chili powder and green chilies according to your taste.
• Adjust the quantity of water according to the gravy consistency required.