Nadan Njandu (Crab)Roast


1Pic Courtesy:Self


  1. Crab-1kg
  2. Onion- 3
  3. Green chilies,cut vertically-4 or 5no
  4. Curry leaves-2 sprigs
  5. Ginger-1 ” piece
  6. Garlic-4 or 5 cloves
  7. Tomato-1 medium
  8. Thick coconut milk-1/4 cup
  9. Water-as required
  10. Salt-to taste
  11. Oil-as required

For masala (Roast and Grind)

  1. Kashmiri chili powder-1 tbsp
  2. Coriander powder-1.5 tsp
  3. Black pepper powder-1/4 to 1/2 tsp
  4. Fenugreek powder-1/4 tsp
  5. (Home Made)Garam masala powder-1/2 tsp
  6. Water-as required


  • Cut And Clean the Crab…Check out how to clean crab if you are unfamiliar with the process.
  • Cook the Crab pieces ,using 1/2 cup water(or more if required),turmeric powder and salt.Cook until it turns to a golden red  colour.
  • Roast and Grind all the ingredients listed under ‘For masala “to form a thick paste.Keep aside.
  • Heat oil in a pan and add onion,green chilies,ginger, garlic and curry leaves.Saute until it turns golden brown ,on a medium low flame.
  • Add the masala and cook over a medium low flame,stirring continuously, for 4 to 5 minutes or until oil separates.
  • Add finely chopped tomato and cook until it turns soft and oil separates.Add salt to taste.
  • Add the cooked  crab, use the same  water taken for cooking crab and mix well.Cover and cook until it is done.Uncover and cook until gravy turns thick.
  • Add coconut milk and mix well.Cook for 4 to 5 minutes or until the gravy coats the crab pieces.
  • Add more curry leaves ,if desired.
Serve with rice or chapathi.


  • For best results use homemade garam masala.
  • This is a spicy crab preparation,so please adjust the spice level according to your taste.

Thanks And Regards

Anitha Varghese


Posted on December 5, 2015, in Non Veg Recipes and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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