Kerala Njandu (Crab) Curry

My first exposure to crab was from Velu Military mess I think in Chennai. Remember fiddling around with it without knowing really what to eat or what to expect. However this one - Kerala Njandu Curry is dedicated to THE (G) Gang at Kings Court, Beaverton @Friday Club. Those were the bachelor days of many people's first long term onsite assignment. A lot can happen when you have those 25+ aged guys around living around in close proximity. Amongst few other things that were "developed", one of them was an affinity to Njandu (Crab) Curry.
Thanks to Mr. Ajay Suresh Babu - who was our Mallu (or Konkani?) chef - who introduced this simple but amazing crab curry. I must admit that it took nearly 12 years for me to attempt this on my own. The outcome was not too bad I suppose. One key ingredient that was missing was the 10 member Uno game that goes along with this. ;-) Here's my version of Kerala Njandu (to be pronounced with a twist of your nose) Curry.

Ingredients

1) Crab
2) Ginger & Garlic Paste
3) Coconut Milk
4) Salt
5) Turmeric powder
6) Red chilly powder
7) Garam masala
8) Cumin powder
9) Coriander powder
10) Vegetable Oil

The Method


(-1)  You can start with cleaning the crab. However I would recommend getting it cleaned professionally at the fish market. If in case you dare to clean it yourself you can read here to get an idea.

(0) Ginger - Garlic paste - preferably you make it yourself, or a store bought would do just fine.

1) Heat a large saucepan and add a few table spoons of oil. Less for the health conscious - more for those who look for a restaurant feel.
2) Once the oil is hot (maybe a minute or so) add the ginger garlic paste and saute it for about 5 minutes.
3) Once you see the oil separate add 3/4th s of the coconut milk and mix it up for a few minutes.
4) Add the crab and all the dry items (all the powders - a  tea spoon each except turmeric which should be a pinch or 2).
5) Stir it well and let it to boil for about 15 - 20 minutes with a closed lid until the crabs turn red. You may add some water in case you have more guests to feed.
6) Add the remaining coconut milk and leave it to simmer for a few minutes before serving.

Quite Simble eh!! Enjoy!! (Best served with steamed rice)

Happy Cooking

C

Kari Ayam - Malaysian Chicken Curry

Kari Ayam (Chicken Curry in Malaysian) - one of those dishes I have not had much but always wanted to. The problem with going to a favourite Malaysian restaurant after a long time is you end up wanting to eat your regular favourite and not attempt to explore much. This is one of those dishes and I thought of giving it a shot at home.

Kari Ayam as you would see is very much like a South Indian chicken curry - with a south east asian twist. The ingredients that go in make it Indian, Thai and somehow made it to be Malaysian. It is best consumed with Roti Canai or rice - preferably Hunan Chicken Rice.

Ingredients

1. Chicken - preferred with bones
2. Star anise
3. Cinnamon sticks
4. Shrimp paste
5. Garam Masala / Curry Powder 
6. Coconut milk (or cream)
7. Special Paste
• Shallot (Small Onion)
• Red Onion
• Ginger
• Garlic
• Lemon Grass
• Galanga (optional - used it because I had it already mixed)

Method

1. Heat oil in a large pan and fry cinnamon, star anise and shrimp paste for a few seconds until you can smell the spices.
2. Add the "Special Paste" and saute for a few minutes until oil separates.
3. Add coconut milk and saute for a few minutes.
4. Add chicken , turmeric powder, garam masala / curry masala ,salt and saute for about 5-10 minutes.
5. Add coconut milk and water slowly as required to the required amount of consistency and sauce. This dish is usually watery, but you can always choose your own level of consistency.
6. Add curry leaves to get the extra kick.
7. Stop cooking when you are able to easily break open a piece of chicken with a fork and nothing pink is visible inside. Key is to stop when the meat is juicy - not hard.

Note: This dish usually has potato in the curry - but I chose not to. Feel free to add large size potato cubes along with the chicken.

Serve hot with rice or roti canai.

Enjoy!!

C