Nandu Gravy

Ingredients
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Blue Crab - 700gm

Onion       - 1

Ginger Garlic Paste - 1 Tablespoon

Tomato     - 3

Chilli Powder - 2Teaspoon

Coriander Powder - 3 Teaspoon

Turmeric powder - 1/2 Teaspoon

Tamarind  - Size of small marble(Optional, extract the juice))

To Grind
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Coconut - 3 Tablespoon

Pepper   - 1/2 Teaspoon

Gingelly Oil - 1 Tablespoon

Mustard

Methi Seeds

Curry leaves

Method

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1.Clean crabs.

2.Heat a pan , heat the oil and season with ingredients for seasoning.

3.Add chopped onions and fry with a pinch of salt till golden brown.

4.Add ginger garlic paste and fry till the raw smell goes.

5.Add chopped tomatoes , chilli powder and coriander powder ,turmeric powder and saute till oil seperates.

6.Add cleaned crab and saute till it becomes orange colour.

7.Now add required boiling water , close the lid and cook for 5 minutes.

8.If adding tamarind juice , add now and let it boil till the raw smell goes.

9.Grind coconut with pepper and saunf to a smooth paste. Add now in crab gravy and swith if off once it boils again.

10.Serve hot with rice.

Note:

It's better to get crabs on new moon day . And avoid getting crabs on full moon day.

Crabs with blue/purple legs and little spots on shell are the first quality crabs. Now a days it's very hard to find these crabs. Don't miss them if you find in market.

When you lift a crab, it should feel heavy. Omit the crabs which are lighter..

Crabs get spoiled very soon. So always cook them as soon as possible.