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Njandu Kappa Curry / Crab-Tapioca Curry
Published on August 04, 2024
Indian Cuisine

Ingredients:
6 medium crabs, cleaned
1 1/2 cup tapioca, cut into 2 inch long pieces
1 1/4- 1 1/2 cup grated coconut
2 1/2 + 1/4 tsp kashmiri chilli powder
1 tsp coriander powder
1/4 tsp + 1/4 tsp turmeric powder
3 + 4 shallots
1/4 tsp fennel seeds
small piece cinnamon
1 tsp ginger-garlic paste
3 green chillies, slit
1 small tomato, chopped
2 sprig curry leaves
salt to taste
2-3 tsp coconut oil
Preparation:
- Clean and cut the crabs into pieces and keep it aside.
- In a pan, add tapioca pieces and cook it adding salt and enough water till soft. Drain the water and keep it aside.
- Grind together grated coconut, fennel seeds, small piece cinnamon, ginger-garlic paste, 1/4 tsp turmeric powder, chilli powder, coriander powder and 3 shallots adding enough water to a smooth paste and keep it aside.
- In a clay pot / pan, add cleaned crabs, 1/4 tsp turmeric powder, salt and enough water and cook covered till crabs are cooked well.
- Then add the ground coconut paste and enough water and mix well.
- Adjust the salt and when it starts to boil, add slit green chillies, chopped tomato and curry leaves and mix well and cook at medium flame.
- Then add cooked tapioca pieces into this, mix well and cook covered at medium flame.
- When it boils well, reduce the flame to low and cook till the oil separates. Don’t overcook the tapioca pieces. Switch off the flame.
- Heat coconut oil in a pan and add 4 sliced shallots and fry till light brown.
- Add curry leaves, 1/4 tsp kashmiri chilli powder and mix well for 10 seconds and add to the curry. Mix well and serve hot….