📝 About This Recipe
Nandu Masala, also known as Crab Masala or Varuval in some regions, is a vibrant and intensely flavorful South Indian dish featuring succulent crabs cooked in a rich and aromatic spice blend. It's a culinary delight that captures the essence of coastal flavors, offering a delightful balance of spice and sweetness from the fresh seafood.
🥗 Ingredients
For Cleaning and Preparing the Crabs
- 4-6 medium Crabs (cleaned and cut into pieces)
- 1/2 teaspoon Turmeric Powder
- to taste Salt
For the Masala Paste
- 1 inch Ginger
- 8-10 cloves Garlic
- 1/2 cup Small Onion/Shallots (roughly chopped)
- 4-6 Red Chilies (adjust to your spice preference)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1/2 teaspoon Black Peppercorns
- 1 inch Cinnamon Stick
- 2-3 Cloves
For the Curry Base
- 3-4 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1-2 sprigs Curry Leaves
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Coriander Powder
- 1/2 teaspoon Garam Masala
- 1-2 teaspoons Tamarind Paste (or tamarind extract, adjust to taste)
- 1/2 - 1 cup Water (adjust consistency)
- to taste Salt
- 2-3 tablespoons Cilantro/Coriander Leaves (finely chopped, for garnish)
👨🍳 Instructions
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1
Thoroughly clean the crabs. Cut them into pieces, keeping the claws and legs attached. Rub the cleaned crab pieces with turmeric powder and a pinch of salt. Set aside.
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2
For the masala paste, grind ginger, garlic, small onions/shallots, red chilies, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, and cloves into a smooth paste using a little water if needed.
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3
Heat oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
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4
Add the finely chopped onions and sauté until they turn golden brown.
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5
Add the finely chopped tomatoes and cook until they become soft and mushy.
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6
Add the prepared masala paste and cook for 5-7 minutes, stirring constantly, until the raw smell disappears and the oil starts to separate from the masala.
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7
Add turmeric powder, coriander powder, and garam masala. Mix well and cook for another minute.
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8
Add the cleaned crab pieces to the masala. Gently mix to coat the crabs with the मसाला.
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9
Add tamarind paste and water. Stir well, ensuring the crabs are partially submerged in the gravy. Add salt to taste.
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10
Cover the pan and cook on medium heat for 15-20 minutes, or until the crabs turn red and are cooked through. Stir occasionally to prevent sticking.
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11
If you prefer a drier 'Varuval' style, cook uncovered for an additional 5-10 minutes, allowing the gravy to reduce and thicken. For a more gravy-like 'Masala', adjust the water quantity accordingly.
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12
Garnish with fresh cilantro/coriander leaves.
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13
Serve hot with rice or your preferred accompaniment.
💡 Chef's Tips
Fresh Crabs are Essential: Use the freshest possible crabs for the best flavor and texture. Clean Crabs Thoroughly: Proper cleaning of crabs is crucial for a good dish. Follow online tutorials if needed. Adjust Spice Level: The amount of red chilies can be adjusted to your preference. Cook Crabs Until Just Done: Overcooking can make the crab meat tough. Cook until they turn bright red and the meat is opaque. Reduce Gravy for Varuval: For a dry fry (Varuval), ensure the gravy is well reduced at the end.
🍽️ Serving Suggestions
Steamed Rice Idli or Dosa Parotta Appam Rasam or Sambar on the side