Spicy Crab Masala

Everyone has their own twist to nandu masala 2 of my very close friends pradeep from Australia who is originally from pollachi and shilaja sukumar from Dubai who is from madurai sent me their traditional recipes i combined both the recipes and this is my take on the authentic recipe nandu masala at its best...served with dosa, idlly or roti...:)

• 1/2 Kilo Crab (cleaned)
• 1 Large Onion chopped
• 1 Large Tomato chopped
• 2 Sprigs Curry leafs
• 1 Tbsp Chilly powder
• 1 Tsp Coriander powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Garam masala
• 1 Tbsp Ginger Garlic paste
• 1 Cup water
• 1/2 Lime
• Coriander to garnish
• Salt to taste
• 3 Tbsp Oil 

Special Spice Mix:

• 1 Tsp Cumin 
• 1 Tsp Fenugreek
• 2 Tbsp Pepper powder

Dry roast all the above coarsely grind the spices.

Coconut Paste:

• 1/4 Cup Coconut
• 1 Tsp Fennel Seeds
• 2 Tsp Khus Khus

Heat a fry pan with a tbsp oil fry the coconut fennel and poppy seeds to light golden colour add little water grind to a smooth paste.

Please look into the recipe demo and follow the steps as shown on the video and blog...happy cooking...:)

• Heat 2 tbsp oil in a wok add the ginger and garlic paste fry a bit till raw flavour has gone.
• Add the onion and curry leafs fry the onion till light pink in colour add the tomatoes and fry till tomato reduces a bit.
• Add the chilly powder, turmeric and coriander and fry a bit.
• Add the crabs and toss the masala over the crabs place a cover for 2 minutes.
• Add the special spice powder and toss the crab a bit add water and salt place a cover allow the crab to cook for 5 minutes.
• Once the crab has cooked for 5 minutes add the coconut paste and little bit extra water stir and combine the masala cover and allow the coconut flavour to reduce a bit.
• Once the coconut flavour has reduce a bit add lime juice and garnish with fresh coriander serve hot with rice or roti...Enjoy...:)