Crabs from the clear streams, and the mud embankments of paddy fields were always popular, in addition to the supply of fresh sea crabs from the coasts of Malabar and Mangalore that made their way to the markets in Kodagu. This curry,full of extraordinary flavour, is best eaten with akki ottis or steamed white rice. Njende Curry ( Crab Curry) full of sour -spicy flavours. Eaten with Akki Ottis(rice rotis), this curry is so good, it is usually polished off at one sitting.
Crab Curry Recipe
- 1kg crabs (about 4 -5)
- Salt, turmeric
- Oil for frying
- 1 tsp sugar
- 1 tbsp kachampuli
- 2 tbsp whole coriander seeds
- 1 tsp whole peppercorns
- 8 dry, whole red chillies
- ½ tsp jeera
- ½ tsp mustard seeds
- few grains of methi seeds
- 1 whole garlic, split into pods
- 1-inch fresh ginger
- Heat 2 tbsp oil, reduce the flame, and fry all the above ingredients for 1 -2 mins.
- Then add: 6 medium onions, sliced, & fry till onions become light brown & limp.
- Add ¼ coconut, grated & fry the whole mixture until dark brown, & it releases its aroma.
- Remove from fire, & when cool, add 4 large, ripe tomatoes, grind the whole mixture to a smooth paste, & add to the crabs.
- Wash out the spice mixture from the mixer, & reserve 2 cups of this spice water.
- Heat 2-3 tbsp oil in a vessel &add all the crabs with masala paste & stir well. Fry for about 5 mins.
- Add 2 cups of masala water, & cook uncovered, on a slow fire, for about 15 mins or less.
- Add 1 tbsp kachampuli, simmer for a few minutes until the oil rises.
This recipe is from my aunt Sabita Chengappa.
Image Credits: Nithin Sagi