Friday, March 29, 2013

Chettinad Crab Masala - Nandu Chettinad Curry (step-wise pics updated)

Most of us will avoid cooking crab cos of the nature and look it has. Even I felt the same and I don’t want to try it. TH wants me to cook for him atleast once. So I tried it and trust me it came out really very emoticon It took me half an hour for making the dish and nearly an hour to eat it. :-D If you really have patience try it once and definitely it will make u to cook again. smile emoticon

I looked at the internet for “how to clean crab” and asked recipe from amma. This is a perfect chettinad masala with all the spiciness.  We enjoyed with plain steamed rice and rasamsmile emoticon

Preparation time: 20-25 mins
Cooking time: 15-20 mins


½ kg Crab/Nandu
3 Onions (finely chopped)
2 tomatoes
2 tsp ginger garlic paste
1 tsp chilli powder (adjust to taste)
2 tsp coriander powder/dhaniya powder
1 tsp turmeric powder
Salt (to taste)
2tbsp Oil
Coriander leaves (to garnish)

Dry roast and make a paste of

3tsp black pepper  
1tsp fennel seeds
2tsp grated coconut

How to make it

  • In a pan dry roast pepper, fennel seeds. Cool and make a smooth paste of it along with coconut. Keep aside.
  • In a kadai heat oil and fry finely chopped onions. Cook till it turns transparent.
  • Add ginger-garlic paste. Once the raw smell goes off, add tomatoes.
  • Cook till the tomatoes turn gooey. Add chilli powder, coriander powder, turmeric powder and salt. Make a semi-gravy form by adding little water.

  • Add cleaned crab to the semi-gravy masala and mix it completely.

  • To the half-cooked crab add the ground paste. Cook till crab changes its color. (a pale orangish-red color) 

  • Garnish with coriander leaves and serve hot with steamed rice.


  1. Clean crab just before making the semi-gravy. Crab will ooze out its flavor once it is cleaned.
  2. Buying a crab before a full-moon day or no-moon day is always better. The crabs caught at dat time have more flesh than the others and it tastes well also.