Spicy South Indian (Nagapattinam) Crab & Eggplant Curry

Spicy South Indian (Nagapattinam) Crab & Eggplant Curry

In our household, with most growing up close to the coast, it comes as no surprise that there is a predominant preference for seafood during meals. And seafood does tend to marry well with certain vegetables: eggplant, okra, drumstick (moringa oleifra) ‘fruit’.

Our blue swimmer crab curry (nandu kozhambu) with eggplant is something to be savoured. It is the ultimate comfort food! Crab is said to increase body temperature and hence perfect for those cold winter days!

 

In Australia, there are quite a few different types of fresh crab species readily available. We often buy our fresh crab from seafood stores in Springvale(especially mud crabs).

Here are a few ‘rules ‘ of thumb I’ve been taught, when it comes to buying crabs:

–          When buying fresh crabs, it is best to consume them as soon as possible, preferably on the same day as they do not keep well.

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–          To differentiate between the male and female of the species, turn the crabs onto their backs: male crabs have an isosceles triangle on their underside whilst female crabs have a ~right-angled triangle.
–          Female crabs caught a few days post full moon will tend to have the yellow roe.
–          Crabs caught during new moon or the waxing crescent will tend to be soft (molting).

In Melbourne, there are a lot of Asian/Indian restaurants that serve a mean authentic crab curry, whether Singaporean, Malaysian or Indian. But I’m of the opinion that you can’t really enjoy crab unless you are in the comfort (and privacy) of home and can dig in with both hands!

Below is our recipe for authentic Spicy South Indian (Nagapattinam) Crab & Eggplant Curry (Nandu Kozhambu).

 

Spicy South Indian (Nagapattinam) Crab & Eggplant Curry

Ingredients:

Blue swimmer crabs – ½ kg (washed and cleaned well)
2 large red tomatoes (we used a batch of home-grown heirloom and yellow pear tomatoes)
1 large Spanish onion
1 tsp chilli powder
2 tsp coriander powder
1-2 large green chillies
2 tbsp oil
100mg Lebanese eggplant (sliced down the middle, keep stalks on)
2 cups water
Curry leaves (2 sprigs)
Coriander leaves (a small bunch)
Cumin ½ tsp
Fennel ½ tsp
Black mustard seeds (1/2 tsp)
Hing (asafoetida) powder
Gravy:
(blend/grind to a fine paste)
½ cup freshly grated coconut
(frozen is acceptable but if using desiccated coconut, soak in hot water for 10 mins)
½ tsp cumin seeds
½ tsp dried red chillies
Methods:
1.       Wash and clean the crabs well. You will have to remove the upper shell of the crab, and pick of the gills and discard them. Wash the crab under running water gently (if there is any roe – make sure not to discard it). Now chop off the claws and lay the crab stomach down and chop the body into quarters (keeping the little legs attached).
2.       Finely slice onions and roughly chop tomatoes and keep side.
3.       In a deep based pan – add the oil and fry the dry fennel, cumin and mustard seeds as well hing until fragrant.
4.       Add onion, tomatoes and chillies and fry until soft.
5.       Now add the chilli powder and coriander powder and again fry well.
6.       You can add the blended coconut mix at this stage and fry for 2 minutes or you can add it after step 8.
7.       Add eggplant and mix well.
8.       Now add the cleaned and washed swimmer crabs.
9.       Add 2 cups water (you can add a little bit more water as needed).
10.   Cover the pan with a lid and let the curry boil until the crabs are cooked (about 15minutes), stirring once in a while.
11.   Just before removing from the heat add the curry leaves and coriander leaves and give it a quick stir (the leaves will slowly release their flavour).

And there you have it, the perfect crab curry to warm you through. Serve with rice or idli or dosai.

Notes:

You can substitute crabs in this recipes with other seafood such as prawns and mussels!
If you’re not a fan of eggplant, omit it by all means – it will taste just as great!

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1 comment

  • Traditionally, south India was known for using cold pressed oil. Bullocks were led around the chekku oil near me, turning the wooden crusher to extract oil.

    Reply

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