Crab Curry - Nandu Kari.

Called Nandu Kari. throughout India . This particular version of the suculent curry comes from the subcontinent southwest coast  of India.

A region famous for both the abundance and tastinger of its crabs.

2x 1.5 kg uncooked mud crabs. , 2 tablespoons of ghee., 1 tablespoon black mustard seeds., 1 tablespoon cumin seeds., 16 curry leaves torn. , 2 large (400g) onions chopped., 4 cloves garlic crushed., 1 tablespoon grated fresh ginger., 2 small fresh red chillies chopped., 1 teaspoon of ground turmeric., 1 tablespoon of ground coriander., 400g can tomatoes., 20g jaggery., 1 1/4 cups (175g) coconute milk powder.

2 cups (500ml) boiling water. , 1 tablespoon  lemon juice., 2 tablespoons copped fresh coriander leaves.,

1. Place live crabs in freezer for at least 2 hours. This is the most humane way of killing a crab.

Slide a sharp strong knife under top of shell at back of each crab. lever off and discard shell. Remove and discard gills, wash crabs thoroughly chop the body into quarters with a cleaver.

Remove claws and nippers chop nippers into large pieces.

2. Heat ghee in large pan cook seeds and curry leaves, stirring until fragrant. Add onions, garlic, ginger and chillies., cook stirring until onions are browned lightly. Add turmeric and ground coriander cook strirring for 1 minute.

3. Stir in undrained crushed tomatoes, jaggery and the blended coconut milk powder and boiling water simmer covered for 5 minutes.

4. Add crabs cook covered for about 8 minutes stirring occasionally or until crabs is tender.

Just before serving stir in juice and coriander leaves. This should serve 4 people.

Should be made best just before serving your guest.

I hope you all like this Rescipe.

George Thomas Saviel

11 June 2010