Crab or shell fish is also available in most parts of the world. UAE supermarkets always provide Crab in their fish counters. This south Indian version of dry Crab njandu masala goes well with plain rice.
The crab comes with its outer hard shell and inner flesh forms a great combo when it boils and joins with the masala. Eating crab is a little tricky and eat quick while it is hot.
Crab Fry (Njandu Fry)
Ingredients:
1) Crab – 1 kg
2) Chilly powder – 4 tea spoon
Turmeric powder – ¼ tea spoon
Coriander seed powder – 3 tea spoon
Salt – adjust to taste
3) Tomato – 2
4) Big onion – 4
5) Garlic – 3 pellets
6) Ginger – 3 small pieces
7) Green chilly – 5
8) Curry leaves – a little
9) Coconut oil – 2 table spoon
Mustard seeds – ¼ tea spoon
Red chilly – 2
10) Pepper powder – ½ tea spoon
Preparation for cooking Crab Fry (Njandu Fry)
Clean and wash the crab and cut into pieces. Apply 1 tea spoon chilly powder, turmeric powder, salt and pepper powder on the crab pieces and keep for 1 hour.
Heat oil in a pan and add mustard seeds to splutter. Roast chopped pieces of big onion, green chilly and curry leaves in the oil. Add pieces of tomato, pieces of ginger and smashed garlic.
Roast well and then add remaining chilly powder, coriander seed powder and the pieces of crab and heat for 5 minutes. Then add sufficient water, stir well and boil with a low flame.
Stir at intervals until the crab is well cooked and water is completely dried.
Once cooked, take out your fry and serve hot!
Notes
- Always use fresh products to cook. Mainly if you are cooking with seafood. Make sure the crab or njandu is fresh and cook it on the same day of purchase without refrigeration.
- The masala should be prepared with less water so that the masala mixture is thick and the aroma is not lost. This makes the masala gets correctly into the crab while sauteing.
- You can have this along with white rice or any Indian Bread and eat it.
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