Nandu Kuzhambu

Ingredients

• - crab as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots and fry on medium heat 12 minutes until golden.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.
6. Add masala paste: Add the coconut paste. Fry 5-6 minutes until oil separates.
7. Add tamarind water: Pour tamarind water. Add 1 tsp red chilli powder, 1 tsp coriander powder and salt. Bring to a boil.
8. Simmer: Cook on medium heat 10 minutes until kuzhambu thickens.
9. Add crab: Add marinated crab pieces. Cover and cook on medium heat 15-18 minutes until crab is bright orange-red.
10. Serve: Add 1 tsp sesame oil. Adjust salt. Garnish with curry leaves. Nandu kuzhambu should be thick and tangy. Serve with steamed rice.