Njandu Chikkiyathu

Spicy Shredded Crab Meat with Coconut.

Njandu Chikkiyathu

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Njandu Chikkiyathu

Author: Shana Shameer

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Servings: 4

Description

Spicy Crabmeat Stir fry, a delicious Kerala preparation. Serve with rice as a side.

Ingredients:

Servings

• 1 large Fesh Crab (about 1 kg)

• ¹⁄₂ cup Fresh coconut bits (not to be confused with grated coconut)

• 2 pieces Fish tamarind (gambooge)

• 8 large cloves Garlic, sliced

• 1 heaped Tbsp Ginger, julienned

• 1 large mild Green chilli, sliced

• 1 handful Fresh curry leaves

• 1 Tbsp Chilli powder (I use the milder variety- Kashmiri chilli powder)

• ³⁄₄ Tbsp Coriander powder

• ¹⁄₂ tsp Black pepper powder

• ¹⁄₂ tsp Turmeric powder

• 2 large Red onions sliced finely

• 2 Tomatos,chopped

• Salt (To taste)

Instructions

1. Clean the crab, by removing the tail section (apron) and prying open the top shell to remove the spongy gills and the mandibles if you prefer. My Singapore Chilli crab post includes images on cleaning the crab - here

2. Cut the crab in half vertically. Separate the claw sections from the leg sections.
3. Divide the claw sections and crack open with the back of a cleaver, gently.
4. Also cut the leg sections, further into 4 segments.
5. Add the crab to a pan with some water and add the gambooge. Bring the water to boil. Lower heat and cover. Cook for about 15 minutes. Prepare a bowl of iced water.
6. Once cooked, drain the water and put the crab sections in the cold water for a minute and drain again.
7. Now, remove all the meat from the crab. This gets faster with practice .
8. Heat a heavy based skillet or wok and add the coconut oil.
9. Add the coconut bits and fry on medium heat, till golden.
10. Add the sliced onion, ginger, garlic, green chilli and curry leaves. Sauté on low heat till the ingredients are softened and light golden in color.
11. Add all the spice powders except pepper. Stir till fragrant and the 'raw' smell of spices dissipates.
12. Next, add the tomato. Continue to cook till the tomato cooks down and is mashed into the mixture.
13. Now add the cooked crab meat and stir-fry for 2 minutes till the meat absorbs all the masala spice mix.
14. Add salt and pepper at the very end.
15. Stir through and remove from heat.
16. This may be served as a side with rice.

Note

• You can replace crab meat with canned tuna in this dish, to make a spicy tuna  stir-fry.
• Key Ingredients: Crab, Coconut Flesh, Onion, Ginger, Garlic, Green Chilli, Curry Leaves, Gambooge, Coconut Oil, Spices, Salt.

Keywords: njandu chikkiyathu, crab roast, crab stir fry