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A fiery and aromatic crab curry from the heart of Chettinad cuisine. Tender crab is simmered in a rich, flavorful gravy made from freshly roasted spices and coconut. This dish is a true celebration of bold South Indian flavors, perfect with steamed rice or dosa.
For 4 servings
Prepare the Chettinad Masala Paste
Sauté the Aromatics
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A fiery and aromatic crab curry from the heart of Chettinad cuisine. Tender crab is simmered in a rich, flavorful gravy made from freshly roasted spices and coconut. This dish is a true celebration of bold South Indian flavors, perfect with steamed rice or dosa.
This chettinad recipe takes 65 minutes to prepare and yields 4 servings. At 444.94 calories per serving with 48.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala and Crab
Simmer and Finish
Replace crab with 500g of firm mushrooms (like king oyster or button mushrooms) or paneer cubes. Sauté mushrooms with the onions, or add paneer in the last 5 minutes of simmering.
Add 1/4 cup of thick coconut milk at the very end of cooking. Stir it in and simmer gently for 2-3 minutes without boiling to create a creamier, less spicy version.
This masala base works wonderfully with 750g of prawns (shrimp) or 750g of firm-fleshed fish like kingfish or pomfret. Adjust cooking time accordingly; prawns cook in 5-7 minutes and fish in 8-10 minutes.
Crab is an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Crab provides vital minerals like zinc and selenium, which play a crucial role in supporting a healthy immune system and protecting the body from oxidative stress.
The blend of spices like turmeric, ginger, and black pepper contains powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Crab is a good source of phosphorus, a mineral that works alongside calcium to build and maintain strong bones and teeth.
One serving of Nandu Masala contains approximately 400-450 calories, depending on the size of the crab and the amount of oil used. It's a protein-rich main course.
Yes, it can be very healthy. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and selenium. The spices used, such as turmeric and black pepper, have anti-inflammatory properties.
Fresh crab is highly recommended for the best taste and texture. However, you can use good-quality frozen crab. Make sure it is fully thawed before you begin cooking.
To clean a crab, first, remove the top shell (carapace). Then, remove the gills (feathery parts) and the apron (on the underside). Rinse the crab thoroughly under cold running water and cut it into large pieces as desired for the curry.
To reduce the spiciness, you can stir in a few tablespoons of thick coconut milk or a small amount of yogurt (curd) at the end of cooking. A squeeze of lime juice can also help balance the heat.
Nandu Masala pairs beautifully with steamed rice, idiyappam (string hoppers), appam (hoppers), or dosas. The gravy is perfect for soaking up with these accompaniments.