Nandu Kuzhambu

Method

1. 1

   Clean crab: Clean 2 large nandu (crabs) thoroughly. Break into pieces. Remove gills and stomach. Crack claws lightly. Marinate with 1 tsp turmeric and salt.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Make masala paste: Blend half cup fresh grated coconut, 1 tbsp coriander seeds, 4 dried red chillies and 4 garlic cloves to a smooth paste.

4. 4

   Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots and fry on medium heat 12 minutes until golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add masala paste: Add the coconut paste. Fry 5-6 minutes until oil separates.

7. 7

   Add tamarind water: Pour tamarind water. Add 1 tsp red chilli powder, 1 tsp coriander powder and salt. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 10 minutes until kuzhambu thickens.

9. 9

   Add crab: Add marinated crab pieces. Cover and cook on medium heat 15-18 minutes until crab is bright orange-red.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt. Garnish with curry leaves. Nandu kuzhambu should be thick and tangy. Serve with steamed rice.