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A fiery and aromatic Chettinad delicacy where tender crab is cooked in a robust blend of freshly roasted spices. This semi-dry curry coats each piece of crab in a rich, flavorful masala, making it a perfect side for steamed rice.
For 4 servings
Prepare the Chettinad Masala Powder
Sauté the Base Aromatics
Cook the Masala Base
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A fiery and aromatic Chettinad delicacy where tender crab is cooked in a robust blend of freshly roasted spices. This semi-dry curry coats each piece of crab in a rich, flavorful masala, making it a perfect side for steamed rice.
This chettinad recipe takes 55 minutes to prepare and yields 4 servings. At 407.66 calories per serving with 48.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Crab
Finish and Garnish
This masala base works wonderfully with prawns (Prawn Masala Fry) or even chicken pieces.
To make a gravy version, add 1/2 cup of thin coconut milk along with the water in Step 4. Simmer until the gravy reaches your desired consistency.
If you have a coconut allergy, you can omit the grated coconut. The masala will be slightly less rich but still flavorful.
Reduce the number of dried red chillies and black peppercorns to make the dish less spicy.
Crab meat is packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, without the high saturated fat content found in some other meats.
Crab is a great source of omega-3 fatty acids, which are known to support heart health by reducing blood pressure and triglycerides, and also play a crucial role in brain function.
The blend of Chettinad spices, particularly turmeric (containing curcumin) and black pepper (containing piperine), offers potent anti-inflammatory benefits that can help reduce chronic inflammation in the body.
Crab meat contains important minerals like selenium and zinc, which are vital for a strong immune system and help protect the body against illness and infection.
One serving of Nandu Masala Fry contains approximately 350-450 calories, depending on the size of the crab and the amount of oil used. Most calories come from the crab protein and the oil.
Yes, it can be a healthy dish. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and copper. The spices used, such as turmeric and black pepper, have anti-inflammatory properties. To keep it healthier, use the recommended amount of oil.
While fresh crab is highly recommended for the best taste and texture, you can use good-quality frozen crab. Make sure to thaw it completely in the refrigerator before cooking.
This dish pairs beautifully with plain steamed rice, which helps balance the intense, spicy flavors. It also goes well with South Indian breads like dosa, appam, or idiyappam (string hoppers).
To clean a crab, first, flip it over and pull off the triangular flap (apron). Then, insert your thumb into the opening to pry off the top shell (carapace). Remove the feathery gills and the yellowish-white 'mustard' (tomalley). Rinse the body under cold water and cut it into halves or quarters as desired.