Craving something flavorful and uniquely spicy? This Chettinad Nandu Varuval, or Spicy Crab Fry, has an irresistible aroma and a roasted flavor that will leave your taste buds dancing. The combination of spices, fresh crab meat, and roasted coconut creates a dish that is not only delicious but also rich in cultural heritage. If you love crab, you’re in for a treat!
Ingredients:
- Fresh crab (cleaned and cut)
- Coconut (grated)
- Onions (finely chopped)
- Tomatoes (chopped)
- Ginger-garlic paste
- Green chilies (slit)
- Tamarind (pulp)
- Mustard seeds
- Curry leaves
- Red chili powder
- Turmeric powder
- Salt (to taste)
- Oil (for frying)
Instructions:
- Begin by heating oil in a pan and add mustard seeds until they splutter.
- Add curry leaves and chopped onions, sautéing until golden brown.
- Incorporate the ginger-garlic paste and green chilies, stirring well.
- Next, add chopped tomatoes and cook until they soften.
- Stir in the grated coconut and cook until it turns golden.
- Add the crab pieces and mix well, ensuring they are coated in the spice mix.
- Sprinkle turmeric, red chili powder, and salt, mixing thoroughly.
- Pour in tamarind pulp and stir until the crab is well cooked.
- Cook on low heat until the flavors meld and the crab is tender.
- Serve hot with rice or as a side dish.
Tips:
- Use fresh, organic crab for the best flavor.
- Adjust the spice level by adding or reducing green chilies.
- For a richer taste, let the crab marinate in spices for 30 minutes before cooking.
- Garnish with fresh coriander leaves for added freshness.
This Spicy Crab Fry recipe is a delightful way to introduce vibrant flavors to your table. It combines the essence of South Indian cooking with fresh ingredients, making it both healthy and tasty. Whether you’re preparing it for a family gathering or a cozy dinner, this dish is sure to impress. So why not give it a try? Your culinary adventure awaits! And don’t forget to watch more playlists for delicious recipes. For more updates, be sure to subscribe to VanitaShri’s Kitchen.
