Nandu Kuzhambu

Nutrition · per serving

Steps

1. 1

   In a bowl, combine the crab pieces with lime juice, sea salt, and ground turmeric. Mix well and let marinate for 15 minutes.

   500 g mud crab, cleaned and cut into 4 pieces2 tbsp lime juice1 tsp sea salt1/2 tsp ground turmeric
2. 2

   In a large pot or deep pan, heat the coconut oil over medium heat. Add the sliced red onion and sauté until translucent, about 5 minutes.

   3 tbsp coconut oil1 medium red onion, finely sliced
3. 3

   Add the finely chopped garlic and ginger, and the slit green chilies to the pot. Sauté for another 2-3 minutes until fragrant.

   4 garlic cloves, finely chopped1 tbsp fresh ginger, finely chopped2 fresh green chilies, slit lengthwise
4. 4

   Stir in the chopped tomatoes and curry leaves. Cook until the tomatoes soften and the mixture turns saucy, about 4-5 minutes.

   2 medium ripe tomato, chopped10-12 leaves curry leaves
5. 5

   Add the Jaffna curry powder, ground black pepper, and a pinch of sea salt. Stir and cook for 1-2 minutes to release the aromas.

   1 tbsp Jaffna curry powder1/2 tsp ground black pepperto taste sea salt
6. 6

   Pour in the water and bring the mixture to a boil. Reduce the heat to simmer and add the marinated crab pieces.

   300 ml water
7. 7

   Cover the pot and cook the crab for about 10-15 minutes, gently stirring halfway through, until the crab is cooked through and turns a vibrant orange color.

   500 g mud crab, cleaned and cut into 4 pieces
8. 8

   Stir in the thick coconut milk and taste for seasoning. Allow to cook uncovered for another 5 minutes to thicken slightly.

   200 ml thick coconut milk
9. 9

   Remove from heat and garnish with sliced fresh green chilies and a few curry leaves before serving.

   1 fresh green chilies, sliced for garnisha few curry leaves for garnish

Origin & History

Nandu Kuzhambu hails from the Jaffna region of Sri Lanka, known for its rich culinary heritage that features bold flavors and spices. Crab curry is a beloved dish in coastal areas, showcasing the freshness of seafood and the local spice blend, Jaffna curry powder.