Nandu Masala Fry
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Chettinad Masala Powder
- b.In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chillies.
- c.Dry roast for 2-3 minutes until the spices become fragrant. Ensure they don't burn.
- d.Add the grated coconut and continue to roast for another 1-2 minutes until it turns a light golden brown.
- e.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
Step 2
- a.Sauté the Base Aromatics
- b.Heat gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.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.
- d.Add the finely chopped shallots and sauté for 6-8 minutes, stirring occasionally, until they become soft, translucent, and golden brown.
- 3
Step 3
- a.Cook the Masala Base
- b.Add the ginger-garlic paste to the pan and cook for 1-2 minutes until the raw aroma disappears.
- c.Add the chopped tomatoes and cook for 5-6 minutes until they break down and become soft and pulpy.
- d.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
Step 4
- a.Cook the Crab
- b.Gently place the cleaned crab pieces into the pan. Toss them carefully to ensure they are evenly coated with the masala.
- c.In a small bowl, mix the tamarind paste with 1/4 cup of water to dissolve it. Pour this tamarind water into the pan.
- d.Add the remaining 1 cup of water and salt. Stir everything together gently.
- e.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
Step 5
- a.Finish and Garnish
- b.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.
- c.Turn off the heat and garnish with freshly chopped coriander leaves.
- d.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, live crabs. They should feel heavy for their size.
- 2Roasting spices on low heat is crucial to release their aromatic oils without burning them, which is the secret to authentic Chettinad flavor.
- 3Using shallots (small onions) provides a unique sweetness and thickness to the masala that regular onions cannot replicate.
- 4Slightly crack the crab claws and legs with the back of a heavy knife before adding them to the masala. This allows the flavors to penetrate the meat inside.
- 5Do not overcook the crab, as the meat will become tough and rubbery. It's cooked when the shell turns bright orange-red.
- 6For a coarser masala texture, you can grind the roasted spices in a mortar and pestle instead of a blender.
Adapt it for your goals.
Protein Swap
This masala base works wonderfully with prawns (Prawn Masala Fry) or even chicken pieces.
Gravy VersionGravy Version
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.
Nut FreeNut-Free
If you have a coconut allergy, you can omit the grated coconut. The masala will be slightly less rich but still flavorful.
Milder SpiceMilder Spice
Reduce the number of dried red chillies and black peppercorns to make the dish less spicy.
Why this is on our healthy list.
Excellent Source of Lean Protein
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.
Rich in Omega-3 Fatty Acids
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.
Anti-Inflammatory Properties
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.
Boosts Immunity
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.
Frequently asked questions
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.