Crab Curry/Njandu Curry Kerala Style

Crab Curry Kerala Style

Crab curry is considered as a delicacy in many parts of the world and is often consumed as a main course.There are many known varieties of crabs.The crabs which are delicious to eat are blue crabs, dungeness crab, king crabs.Dungeness crabs are large crabs with pink juicy meat while king crabs are extremely large in size.

Crab cakes are one of the favourite dishes among seafood lovers in America.On India mud crabs are popular because of its size,meat quality and export potential.Mud crab is locally called 'Njandu" in Kerala and Tamilnadu.

Crab meat is rich in minerals such as calcium, zinc, iron and phosphorus.It has low carbohydrate and low levels of fat.
This recipe is very basic and fast to prepare dish where the crab is cooked in a delicious masala and spices.Do try this recipe and enjoy its taste and flavors. 

Here goes the recipe :

INGREDIENTS:

• Crab cleaned-3 nos (medium sized)
• Onion-2nos, sliced
• Green chilly-3-4, slit lengthwise
• Ginger-1inch piece, finely chopped
• Garlic-3-4 cloves, sliced
• Kudampuli-1 piece
• Tomato-1no
• Curry leaves-2-3sprigs
• Turmeric powder-couple of pinches
• Chilly powder-2tsp
• Coriander powder-1tbsp
• Garam masala-1/2tsp
• Oil-2-3tbsp
• Salt to taste
  

Method:

• Clean the crabs well and allow it to drain.
• Marinate with salt and turmeric powder. Keep aside for 15-30 minutes. 
• Heat oil in a heavy bottomed pan.
  Add sliced onion and cook till the onions turned light brown.
• Add chopped/crushed ginger and garlic.Cook for few minutes.Add green chilies and saute. 
• Add chilly powder, coriander powder , turmeric and saute till the raw smell goes off.Add sliced tomatoes, curry leaves and salt.Cook till the tomatoes become soft and oil starts appearing.Add kudampuli and cleaned crabs.Mix well.Cook for 3-4 minutes. Add 1 cup water to this.Add garam masala also.Cover and cook on a low flame.Check salt, if needed add more.Cook till the crabs is done and the gravy is almost dried.
• Remove from fire.

Serve hot along with plain rice, chapati, paratha or palappam and Enjoy the dish.....

Happy Cooking!!!

LOTUS

Prawns / Chemmeen Peera(Shrimps With Shredded Coconut)Kerala Style

Prawns is the most popular seafood in the world especially in Kerala.They are extremely good source of proteins and also contains high levels of vitamins that are essential for healthy skin,bones and teeth.

 
In Kerala, many variety of dishes are made with prawns,like prawns theeyal,prawns biryani,prawns cutlet.....options are endless.Meen peera can be prepared using small fish like anchovies(Netholi),prawns(Chemmeen)or occassionly using small sardines too!!! I had peera of seer fish(Ney meen)once and have heard people say that even tuna can be used.So basically what I learnt is that there is no hard and fast rule as to which fish to be used for Peera!!!

It's an authentic Kerala style dry dish with all spices,small onions,ginger,garlic,green chillies,curry leaves,shredded  coconut mixed with kudampuli and fish like prawns,kozhuva anchoives(Netholi) and sardines.If you are using big fish, it will be better if you de-bone the fish before preparing it.Fish peera tastes best when prepared in an earthen pot.
This is a very easy recipe-less time,less oil,less spice...

Ingredients:

1. Prawns/chemmeen-500gm,cleaned and deveined
2. Grated coconut-1cup
3. Small onions-15-20,sliced
4. Green chillies-3-5,minced
5. Ginger-1''piece,finely chopped
6. Garlic-3-5 small cloves,sliced
7. Curry leaves-2-3sprigs
8. Kudampuli(kokum)-3-4 medium sized pieces
9. Chilly powder-2tbsp(add according to your tolerance level)
10. Turmeric powder-1/4tsp
11. Mustard seeds-1/2tsp
12. Fenugreek seeds-1/4tsp
13. Coconut oil-as required
14. Salt to taste 

 Method:

1. Clean and wash prawns thoroughly.
2. Wash and soak the kudampuli in 1/2 cup of water for 10-15 minutes.
3. Combine prawns with  ginger,garlic,green chillies,small onions,curry leaves,kudampuli(and the water in which it was soaked),grated coconut,turmeric powder and chilly powder.
4. Heat coconut oil in an earthen pot.Splutter mustard seeds followed by fenugreek seeds.Add combined fish mixture along with salt and water to this.Don't add too much water because prawns has moisture content.
5. Cover and cook on medium-low heat,stirring occasionally to make sure the prawns doesn't stick to the bottom of the vessel.Open the lid and allow excess water to evaporate.
6. Cooking time will depend on the type of fish used.
7. Prawns need more cooking time.It takes around 15-20minutes.
8. Drizzle 1tbsp of coconut oil over the fish peera and stir.Remove from flame.Keep covered until ready to serve.

NOTES:

1. You can also cook prawns first with kokum,turmeric powder,salt in little water.
2. You can use few pieces of raw mangoes for sourness instead of kudampuli/kokum also. 
3. Any type of fish can be use for 'Peera'.But small fish like anchovies(Netholi-Uzuva)or sardines can also use for this Kerala style recipe.
4. Using coconut oil gives an authentic flavor and aroma to this dish,but you can use any type of cooking oil.
5. Adjust the spices according to your spice tolerance level. 

 

 Serve tasty 'Meen Peera' with warm Rice and Enjoy.....

Happy Cooking!!!

  

  

Prawns( Chemmeen) Roast / Varattiyathu

Ingredients:

1. Prawns or Shrimp-1/2kg
2. Shallots/small onion-15-20,thinly sliced
3. Green chillies-3-5,slit(As per your tolerance level)
4. Ginger-1''piece,finely chopped
5. Garlic-5-8 cloves,sliced    
6. Coconut slices(Thenga kothu)-1/2cup(optional)
7. Kudampuli/Gamboge-1 piece
8. Curry leaves-2-3sprigs
9. Chilly powder-1tsp
10. Coriander powder-1/2tbsp
11. Turmeric powder-a couple of pinches
12. Fennel seeds,crushed-1/2tsp
13. Pepper,crushed-1tsp
14. Cinnamon-1/2'' piece
15. Lemon juice-1tbsp
16. Salt to  taste
17. Coconut oil/cooking oil-as required

 

Method:

1. Grind and powder fennel seeds,pepper and cinnamon.
2. Peel,devein and wash the prawns thoroughly with salt and water.Drain off the water completely.
3. Marinate prawns with turmeric powder,salt,ground spices and few drops of lemon juice.Leave it in room temperature for around 30 minutes. 
4. Chop small onions,ginger and garlic.
5. Heat oil in a pan,add small onions and saute for few minutes. 
6. Add ginger,garlic,green chillies and saute until they turns lightly brown.
7. Add chilly powder,turmeric powder and coriander powder and stir for a minute till the ingredients are well blended and the spices are cooked through.
8. Now add the coconut slices,salt and curry leaves and combine well.
9. Add the marinated prawns to this and saute till everything is combined well.
10. Add kudampuli along with water to this.Mix well.
11. Cover and cook in medium heat until the prawns change colour and is almost cooked.
12. Open the lid,when the prawns are almost cooked.Roast them in low heat for around 5-10 minutes,stirring continuously. 
13. Sprinkle pepper powder and fennel seeds powder and adjust the salt also.
14. Add more curry leaves and sprinkle few drops of lemon juice.Mix well.Switch off heat.Drizzle 1tbsp of coconut oil and stir well.
15. Keep this dish for around 30minutes before serving.It enhances the flavour and taste.   

Tips:

1. Do not substitute small onions with big onions as it completely changes the taste of the dish.
2. Using coconut oil gives an authentic taste to the dish.
3. Do not overcook  or under cook the prawns as it causes indigestion.
4. Try to use kudampuli instead of tamarind as the taste is completely different and it's good for easy digestion too.   

 

Serve warm with Rice or Chapati(Indian bread).  

Happy Cooking!!!
 

Chemmeen/ Prawns Curry With Kudampuli (Kerala Style)