Nandu Masala Fry

Instructions

1. 1

   Prepare the Chettinad Masala Powder

   • In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chillies.
   • Dry roast for 2-3 minutes until the spices become fragrant. Ensure they don't burn.
   • Add the grated coconut and continue to roast for another 1-2 minutes until it turns a light golden brown.
   • Remove the mixture from the heat and allow it to cool completely. Once cooled, grind it into a fine powder using a spice grinder or blender. Set aside.
2. 2

   Sauté the Base Aromatics

   • Heat gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds. When they begin to splutter, add the fenugreek seeds and curry leaves. Sauté for about 30 seconds until the curry leaves are crisp.
   • Add the finely chopped shallots and sauté for 6-8 minutes, stirring occasionally, until they become soft, translucent, and golden brown.
3. 3

   Cook the Masala Base

   • Add the ginger-garlic paste to the pan and cook for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes until they break down and become soft and pulpy.
   • Stir in the turmeric powder and the freshly ground Chettinad masala powder. Cook for 2-3 minutes, stirring continuously, until the masala is fragrant and oil begins to separate from the mixture.
4. 4

   Cook the Crab

   • Gently place the cleaned crab pieces into the pan. Toss them carefully to ensure they are evenly coated with the masala.
   • In a small bowl, mix the tamarind paste with 1/4 cup of water to dissolve it. Pour this tamarind water into the pan.
   • Add the remaining 1 cup of water and salt. Stir everything together gently.
   • Bring the curry to a boil, then reduce the heat to medium-low. Cover the pan and let it simmer for 15-20 minutes, or until the crabs are fully cooked and their shells turn a vibrant orange-red.
5. 5

   Finish and Garnish

   • Uncover the pan and check the consistency. If the gravy is too thin, increase the heat to medium-high and cook for another 3-5 minutes, allowing the gravy to thicken and cling to the crab pieces.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the Nandu Masala Fry rest for 10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice, idiyappam, or dosa.