Crab/Njandu masala (Seafood)

For sea food lovers, crab is an all time favourite. Generally made dry, but there are places where crabs are always made into gravy dishes.

A point to note when preparing crabs for cooking- wash them well, scrub with a small brush, if possible, before opening the shell.

Trim claws, cut off gills (dead man's fingers).

DO NOT wash after opening the shell.  

 

INGREDIENTS:

Crab: 500 g

Onion: 2 sliced

Tomato: 2 chopped fine

Ginger-garlic paste: 2 tsp

Pepper powder: 1 tsp

Red chilli powder: 1 tsp

Turmeric powder: 1/4tsp

Cinnamon: 1” stick

Coconut oil: 2 tbsp

Salt to taste

 

METHOD:

Cook crab with salt, turmeric powder, half a cup of water & one tablespoon of coconut oil.

Heat the remaining oil in a frying pan, fry onions well.

Add ginger-garlic paste, cinnamon, pepper powder, chilli powder, & chopped tomatoes.

Sauté well till oil clears out.

Add crab & fry till gravy dries.

Serve with rice.