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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Kerala Crab Curry (Njandu Curry)

    Published: Aug 30, 2018 | Last Updated On: Jan 18, 2022 by Neha Mathur

    Kerala Crab Curry (Njandu Curry)

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    Kerala Crab Curry or Njandu Curry is crab cooked with spices & cooconut milk. There is a hint of sour from Kudampuli which gives it a very traditional taste. #Crab #KeralaRecipes #CrabCurry

    Try this easy and flavourful Kerala Crab Curry or Najnadu Curry where crab is cooked with a freshly ground coconut masala. Here is how to make it.

    You can try a few more delicious recipes from Kerala – Kerala Prawn Curry, Kerala Egg Curry, Moru Curry, Kerala Style Fish Moilee, Kerala Fish Curry, Kerala Style Chicken Stew, Kerala Style Sambar and Kerala Style Pineapple Pachadi.

    Kerala Crab Curry or Njandu Curry is crab cooked with spices & cooconut milk. There is a hint of sour from Kudampuli which gives it a very traditional taste.

    About This Recipe

    Crab is simmered in a spicy tangy gravy prepared with freshly ground coconut masala and a few more simple ingredients. It uses local ingredients such as kudampuli and Kerala garam masala which makes this curry taste quite different and unique.

    Kerala crab curry is quite popular in toddy shops in Kerala and is mostly enjoyed with a glass of sweet toddy especially on a hot summer day. It is best served with steamed rice, Kerala parotta or appam for your everyday meals.

    Ingredients

    Crab – Get fresh crab meat from your local grocery’s sea food counter. If you don’t have fresh crab meat available, you can use frozen crab meat as well.

    Oil – Use coconut oil for authentic traditional flavour.

    Kudampuli – Kudampuli is a dried Malabar tamarind that adds that perfect amount of sour and tangy flavour in the curry.

    Kerala garam masala – Kerala garam masala is a bit different from the regular garam masala. You can find my homemade recipe here – Kerala Garam Masala.

    Others – Fenugreek seeds, curry leaves, green chillies, onion, tomato and salt.

    Freshly ground coconut masala – This recipe uses freshly ground coconut masala which adds the most taste in this curry. It is prepared with fresh coconut, shallots, ginger, coriander powder, turmeric powder, Kashmiri red chilli powder and black peppercorn.

    Use of Kashmiri red chilli powder adds nice red colour without making it too spicy.

    For tempering – This crab curry is tempered with coconut oil, mustard seeds, fenugreek seeds, dry red chillies, curry leaves and shallots.

    Serving Suggestions

    Kerala Crab Curry can be served with steamed rice, Kerala parotta, appam, ghee roast dosa, iddiyappam or even idli.

    Storage Suggestions

    It will last for 2-3 days when stored in an air tight container in the refrigerator. Reheat in a pan or microwave until hot and serve again.

    You might also like

    Kerala Garam Masala

    Kerala Fish Curry

    Ulli Theeyal

    Fish Molee

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kerala Crab Curry or Njandu Curry is crab cooked with spices & cooconut milk. There is a hint of sour from Kudampuli which gives it a very traditional taste.

    Kerala Crab Curry Recipe

    Kerala Crab Curry or Njandu Curry is crab cooked with spices & cooconut milk. There is a hint of sour from Kudampuli which gives it a very traditional taste. 
    4.63 from 16 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 264kcal
    Author: Neha Mathur

    Ingredients 

    • 500 g Crab (Cleaned)
    • 2 tablespoon Coconut Oil
    • ¼ teaspoon Fenugreek Seeds
    • 10-12 Curry Leaves
    • 3-4 Green Chillies (Slit into half)
    • ½ cup Onion (Sliced)
    • ½ cup Tomato (Sliced)
    • 2-3 pieces Kudampuli (Soaked in warm water for 10 minutes)
    • ½ teaspoon Kerala Garam Masala
    • Salt to taste

    For the coconut paste

    • 1 cup Fresh Coconut (Grated)
    • 4-6 Shallots (Sliced)
    • 1 teaspoon Ginger (Grated)
    • 1 teaspoon Coriander Powder
    • ½ teaspoon Turmeric powder
    • 2 teaspoon Kashmiri Red Chilli Powder
    • 1 teaspoon Black Peppercorn

    For tempering

    • 1 tablespoon Coconut Oil
    • ½ teaspoon Mustard Seeds
    • ¼ teaspoon Fenugreek seeds
    • 2-3 Dry Red Chillies
    • 10-12 Curry Leaves
    • 4-5 Shallots (Sliced)
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    Instructions

    • Add all the ingredients for the coconut paste in a blender and blend to make a smooth paste.
    • Use little water while making the paste.
    • Heat 2 tablespoon coconut oil in a pan.
    • Once the oil is hot, add fenugreek seeds and curry leaves and let them crackle for a few seconds.
    • Add green chilli and onion and fry until onion turns translucent.
    • Add tomato and the prepared coconut paste.
    • Cook for a minute.
    • Add Kudampuli, 2 cups of water, Kerala Garam Masala, salt to taste and crab.
    • Cover and cook for 8-10 minutes.
    • Add more water if required and bring the curry to a boil.
    • Heat 1 tablespoon coconut oil for tempering.
    • Once the oil is hot, add mustard seeds, fenugreek seeds, dry red chillies, and curry leaves and let them crackle for a few seconds.
    • Add shallots and fry until slightly browned.
    • Pour the tempering over the crab curry.
    • Serve hot with rice.

    Notes

    Use Tamarind paste if Kudampuli is not available.

    Nutrition

    Calories: 264kcal | Carbohydrates: 20g | Protein: 9g | Fat: 17g | Saturated Fat: 14g | Cholesterol: 13mg | Sodium: 410mg | Potassium: 488mg | Fiber: 6g | Sugar: 8g | Vitamin A: 960IU | Vitamin C: 148.1mg | Calcium: 74mg | Iron: 2.2mg
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    More Chicken Curry Recipes

    • Chicken Kali Mirch (Black Pepper Chicken Curry)
    • Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • Malai Chicken Curry (Murgh Malaiwala)
    • Restaurant Style Chicken Angara

    Reader Interactions

    Comments

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      Recipe Rating




    1. Melissa Griffiths

      December 02, 2017 at 2:20 am

      I love curry and I love crab – this sound awesome!

      Reply
      • Neha Mathur

        December 02, 2017 at 10:19 am

        Thnx 🙂

        Reply
    2. Ravindran Kotieth

      March 05, 2018 at 4:20 pm

      5 stars
      Neha, this is a brilliant recipe…we are from Kerala…:). Thanks for sharing!

      Reply
      • Neha Mathur

        March 06, 2018 at 3:07 am

        Thnx a lot for liking 🙂

        Reply
    3. Chella

      February 24, 2019 at 2:59 pm

      5 stars
      Loveeed making this recipe . My forever one for crab. Hugs and thanks

      Reply
      • Neha Mathur

        February 25, 2019 at 7:20 am

        I am so glad you liked it.

        Reply
    4. Narmie

      May 22, 2019 at 10:13 am

      5 stars
      I tried this recipe and it was amazing! It was simple to follow but the flavour was out of this world!

      Reply
      • Neha Mathur

        May 22, 2019 at 11:28 am

        Thnx a lot 🙂

        Reply
    5. Kevin Nelson

      April 14, 2020 at 10:32 pm

      U haven’t mentioned when to add Crab.. lol

      Reply
      • Neha Mathur

        April 15, 2020 at 4:23 am

        It’s mentioned. Please check.

        Reply
    6. Neetu Arjun

      June 04, 2020 at 3:40 pm

      5 stars
      I tried this recipe with no experience of cooking crab and it turned out so amazing, that, crab curry is now a regular at our house.. My kids who are 4 and 6 years old love it too!!
      Thank you for a wonderful recipe..

      Reply
      • Neha Mathur

        June 05, 2020 at 1:21 am

        Very happy to hear this Neetu!

        Reply
    7. Biswadeep Ray

      June 25, 2020 at 9:37 am

      My sister tried this out today!
      It was delicious 🙂
      Thanks Neha

      Reply
      • Neha Mathur

        June 26, 2020 at 3:43 pm

        Happy to hear 🙂

        Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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