Varutharacha Njandu Kari - Crab Curry with Fried Coconut
Ingredients of Varutharacha Njandu Kari
Serves: 6
A Muslim dish.
500 gms crabmeat
1 tsp salt
3 shallots, chopped
4 green chillies, chopped
3-cm piece ginger, chopped
1 stalk curry leaves
Coconut paste:
1 tbsp oil
½ medium-sized coconut, grated
4 shallots, chopped
1 tsp black pepper powder
2 cloves garlic, chopped
Ground to a fine paste:
10 dry red chillies, torn into pieces
1 ½ tbsp coriander powder
½ tsp turmeric powder
4 tsp water
Tempering:
½ tbsp oil
3 shallots, chopped
1 stalk curry leaves
Method of Preparation of Varutharacha Njandu Kari
Heat 1 tbsp oil for coconut paste in a frying pan, add coconut and shallots, and fry, stirring constantly, till coconut turns brown. Add pepper and garlic, and fry till the aroma of cooked garlic is released. Remove from heat, cool and grind to a fine paste with ¾ cup water.
Clean crabmeat, wash and cut into 2-cm pieces.
Place in a pan with salt and 1 ½ cups water, and cook over low heat for about 10 minutes.
Add shallots, green chillies, ginger and curry leaves, and bring to boil.
Stir in spice-paste and bring to boil again.
Mix in coconut paste and cook over low heat till gravy thickens. Remove from heat.
Heat oil for tempering in a small pan, add shallots and curry leaves and fry till shallots turn brown. Pour contents of pan into curry and mix well.
