Masala Nandu (Crab) Recipe
Posted on 29. May, 2009 by Uma in Main Courses
Sea Crab is eaten all over the world as a delicacy. Crab meat can provide essential vitamins and minerals and is generally believed to be a healthy addition to the human diet. It is extremely low in fat. In India crabs are cooked with traditional spices, unlike in the US where it is often just steamed and eaten with butter or vinegar.
This recipe is a common traditional way of cooking and serving crab in South India.
Cooking Time: 45 minute
Servings : 4
Ingredients:
Crab : 1 kilo
Clove : 1
Cinnamon : 1 small piece
Big Onion : 2
Green Chilly : 1
Cumin seeds : 1 teaspoon
Black pepper : 1 teaspoon
Aniseed : ½ teaspoon
Coriander Leaves : a few sprigs
Ginger Garlic paste : 1 ½ teaspoon
Coriander powder : 1teaspoon
Chilly powder : 1teaspoon
Turmeric powder : ½ teaspoon
Coconut grating : 1cup
Oil: 2 tablespoon
Salt : 1 teaspoon
Method : Grind coconut in a blender to a smooth paste and keep aside.
Grind cumin, black pepper, green chilly, aniseed and coriander leaves. Chop onions. Cut the crab into halves leaving the legs attached to the body. Remove inedible parts of the crab (the gut) and set the cleaned crab aside.
Heat oil in a pan. First add the clove and cinnamon and then the chopped onions and fry till they turn brown. Next add the ginger-garlic paste followed by the ground mixture of pepper, chilly, aniseed and coriander along with coriander and chilly powder and fry for a couple of minutes on medium heat. Add the cleaned crab along with turmeric powder, salt and a cup of water, and cook for 8 minutes. When the crab is half cooked, add the coconut paste. Allow this crab masala to simmer for 5 minutes till you get the desired consistency.
Tips: Cleaning crabs will need some experience as one has to remove the hard shell and the inedible parts of the crab.
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