Njandu Curry (Kerala Crab Curry)

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Njandu Curry (Kerala Crab Curry)

Njandu Curry (Kerala Crab Curry) is a traditional Indian recipe (from Kerala) for a classic curry of crabs in a spiced tomato base flavoured with Kerala garam masala and Kudampuli. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kerala Crab Curry (Njandu Curry).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Indian Recipes

Njandu curry is a Keralan crab curry, bursting with flavour and spice. One of the special ingredients in this curry is garcinia, the fruit of Garcinia gummi-gutta also known as Keralan tamarind, a sour fruit used almost exclusively in south Indian fish dishes. The Kodampuli (also known as gambodge, Malabar tamarind, fish tamarind) called for in this recipe is Cambodge, the fruit of Garcinia gummi-gutta is typically sold dried (but the sour pulp is sometimes used fresh in the Bengal region). Here the dried fruit pieces are called for.

Ingredients:

500g Crabs, Cleaned
2 tbsp Coconut Oil
¼ tsp Fenugreek Seeds
10-12 Curry Leaves
3-4 Green Chillies, Slit in half lengthways
50g (½ cup) Onion, Sliced
150g (½ cup) Tomato, Sliced
2-3 pieces Kudampuli (Soaked in warm water for 10 minutes)
½ tsp Kerala Garam Masala
Salt to taste

For the coconut paste:
75g (1 cup) Fresh Coconut, Grated
4-6 Shallots, Sliced
1 tsp fresh Ginger, Grated
1 tsp Coriander Powder
½ tsp Turmeric powder
2 tsp Kashmiri Red Chilli Powder
1 tsp Black Peppercorns

For tempering:
1 tbsp Coconut Oil
½ tsp Mustard Seeds
¼ tsp Fenugreek seeds
2-3 Dry Red Chillies
10-12 Curry Leaves
4-5 Shallots (Sliced)

Method:

Combine the coconut, shallots, ginger, coriander powder, turmeric powder, Kashmiri chilli powder and black peppercorns for the coconut paste in a blender and process to a smooth paste. Add a little water to help the blending process, as needed.

Place a curry pan, wok or large heavy-based saucepan over medium heat. Once hot add 2 tbsp coconut oil followed by the fenugreek seeds and curry leaves. Let them crackle for a few seconds then add the green chilli and onion. Continue frying for about 5 minutes until the onion is soft and translucent.

At this point add the tomatoes and the blended coconut paste. Stir well to combine and cook for 1 minute.

At this point add the soaked Kudampuli along with 500ml (2 cups) water, the Kerala garam masala and crab. Season with salt to taste, cover the pot and cook for 8-10 minutes. If the mixture looks a little dry add more water and bring to a boil.

For the tempering, place a small frying pan over high heat. Add 1 tbsp coconut oil and once the oil is hot, add the mustard seeds, fenugreek seeds, dry red chillies, and curry leaves and let them crackle for a few seconds.

Add the shallots and fry until lightly browned. Take off the heat and pour the tempering over the crab curry. Serve hot, accompanied by rice.