AuthorChef Soju PhilipNjandu Varattiyathu- Kerala's favorite crab fry. The sweet meat of fresh crab tossed with shallots, ginger, chilli, curry leaves and exotic coastal spices will result into a mouthwatering treat to any seafood lovers. One of the best selling delicacy in all Toddy shops- the signature local eatery of the state, is easy to prepare, nutritious and memorable.
Clean the crab and cut into small pieces. Peel and chop onions, chop tomatoes, peel and slice garlic, cut the ginger into julienne. Cut green chilli into two. Soak the tamarind in little water and squeeze out the juice.
In a pan, heat coconut oil , splutter mustard seeds, curry leaves and add the ginger, garlic and green chilli. Fry well. Add chopped onions and saute well. once the onions are golden brown in color, add the tomatoes and fry well. add all the powdered spices, stir fry for a while and place the crab inside, stir well, add salt and pour one cup of water and cook in a slow flame till the crab is done and water is absorbed completely.
Stir fry the crab in slow flame till all the masala are coated with the pieces. Sprinkle the tamarind juice, stir well, check the seasoning and remove from the fire. Transfer to a platter, garnish with curry leaves and serve hot.
Ingredients
Directions
Clean the crab and cut into small pieces. Peel and chop onions, chop tomatoes, peel and slice garlic, cut the ginger into julienne. Cut green chilli into two. Soak the tamarind in little water and squeeze out the juice.
In a pan, heat coconut oil , splutter mustard seeds, curry leaves and add the ginger, garlic and green chilli. Fry well. Add chopped onions and saute well. once the onions are golden brown in color, add the tomatoes and fry well. add all the powdered spices, stir fry for a while and place the crab inside, stir well, add salt and pour one cup of water and cook in a slow flame till the crab is done and water is absorbed completely.
Stir fry the crab in slow flame till all the masala are coated with the pieces. Sprinkle the tamarind juice, stir well, check the seasoning and remove from the fire. Transfer to a platter, garnish with curry leaves and serve hot.
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