Crab Kuruma
Crab is called "Nandu" in Tamil language.
Crab Kuruma and Crab Fry are preferred food to have during running nose or cold.
Let us see tradional way of making Nandu Kuruma here.
Ingredients
to temper
- Cinnamon sticks - 1 inch long - 2 pieces
- Cloves - 4
- Whole black pepper - 10
- Fennel seeds - 1/4 tsp
- Oil - 4 tbsp
to grind
- Oil - 2 tsp
- Black pepper powder - 1 tsp
- Fennel seeds - 1 tbsp
- Cumin seeds - 1/2 tbsp
- Poppy seeds - 1 tsp
- Shallots - 7
- Ginger - peeled 1 inch long - 2 pieces
- Garlic - 8 cloves
- Green chilli - 2
- Coconut - grated 1 cup
for Kuruma
- Crab - 1/2 kg
- Water - 3 cups
- Ginger garlic paste - 2 tsp
- Turmeric powder - 1/2 tsp
for kuruma
- Onion - Big size 1
- Tomato - 2
- Curry leaves - 2 string
- Mint leaves - a handful
- Coriander leaves - a bunch
- Ginger garlic paste - 1/2 tsp
- Garlic - 4 cloves crushed
- Sambar powder - 2 tsp
- Chilli powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Salt - as per taste
Preparation
1
Crabs must be had fresh. Frozen is no good. When we made "Nandu Kuruma", we go it super fresh. Directly from a fisherman in the sea shore near Chennai.
Image of Crab bought directly from a fisherman:
2
Clean the crab.
3
Heashy.
4
Ad 2)
4
Wheme.
5
Turn off the heat and garnish with coriander leaves.
6
Se.
7
Wheme.
8
Turn off the heat and garnish with coriander leaves.
9
Se.
10
Wheme.
