Ingredients
🦀For the Crab Stock
- 1 medium-sized crab, cleaned and cut into pieces
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, minced
- 1 tsp black pepper powder
- 1 tsp turmeric powder
- 2 tsp chili powder
- 2 tsp coriander powder
- 1 tbsp coconut oil
- 1 cup water or fish stock
- 1-2 curry leaves
- 1 tsp mustard seeds
For the Coconut Milk Base
- 1 1/2 cup fresh coconut milk (thin coconut milk for the first round and thick for the final stage)
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp crushed peppercorns
- 1 tbsp lemon juice
- Salt to taste
Directions
Njandu Soup is a traditional crab soup from Kerala, combining the rich and creamy flavors of coconut milk with a medley of bold spices like turmeric, pepper, and chili powder. This dish brings out the essence of Kerala’s coastal cuisine, with fresh crab simmered to perfection in a fragrant broth. Served as an appetizer or a main dish with rice or bread, Njandu Soup is both nourishing and satisfying, making it a must-try for seafood lovers.
Nutrition’s Disclaimer
The nutritional information provided is an estimate and may vary based on the specific ingredients and preparation methods used. Always consult a nutritionist or dietitian for accurate dietary advice.
Steps
1 Done | Prepare the Crab• Clean and cut the crab into medium-sized pieces. • Marinate with a pinch of turmeric and a little salt for 10-15 minutes. |
2 Done | Create the Spice Base• Heat coconut oil in a heavy-bottomed pot. • Add mustard seeds and let them splutter. • Add chopped onion, garlic, ginger, and sauté until fragrant. |
3 Done | Add Spices• Stir in black pepper, chili powder, turmeric powder, coriander powder, and sauté for 30 seconds to 1 minute until the spices bloom. |
4 Done | Add Crab & Water• Toss in the crab pieces and sauté for 2-3 minutes. • Add water or fish stock and let it simmer until the crab pieces are fully cooked and the stock has developed flavor (around 10-12 minutes). |
5 Done | Coconut Milk Addition• Add thin coconut milk to the pot and let it simmer for another 5-6 minutes. • Add fennel seeds, cumin seeds, crushed peppercorns, and adjust salt to taste. |
6 Done | Final Touch with Thick Coconut Milk• Add the thick coconut milk and simmer gently for another 5 minutes. • Stir in lemon juice for a slight tang. |
7 Done | Serve• Garnish with fresh curry leaves and a squeeze of lime, if preferred. • Pair with rice, bread, or crusty toast. |
8 Done | 🍲 Serving Suggestions• Serve hot with steamed rice or Kerala-style appam. • Top with fresh cilantro or coconut flakes for added flavor. Enjoy the warm, spicy, and rich flavors of this traditional 🦀 Njandu Soup, and let it transport you to the coastal kitchens of Kerala! |
![[Valid RSS]](https://punguskitchen.com/wp-content/uploads/2024/11/valid-rss-rogers.png "Validate my RSS feed"){kind=small}