Crab meat thoran

njandu thoran

There are very few things as tasty as fresh crab meat from the backwaters of Kerala. Here is how to make a traditional Kerala dish with crab – 'njandu thoran,' that is, crab cooked with green chilly, ginger, shallots, and coconut as basic ingredients. The dish is ideal for rice. It is packed with natural calcium.

1 kg njandu (crab)  
½  a coconut
12 shallots
1 big onion
4 green chillies
1 piece of ginger
10 cloves of garlic
6 twigs of curry leaves
Coconut oil
Turmeric (optional)

Boil the crab, break open its legs and take the meat out
Scrape the coconut, slice the big onion finely and coarsely crush the garlic, ginger and shallots
When oil heats up in a frying pan, add slit green chillies, chopped onion and crushed items and sauté well
When they are almost done, add in curry leaves, salt and shredded coconut and mix well
Add the crab meat into the mix. Lightly sauté for a few minutes.

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