Nandu Gravy / Crab Gravy is a spicy and delicious dish that is made with very minimal ingredients, yet turns out to be very flavorful. Everyone in my family loves crab. I grew up eating super delicious crab gravy that my grandmother and mother used to make. After marriage, I was lucky to taste one of the best crab curries made by my mother-in-law. The eating time is more than the cooking time. We will enjoy each and every bit of the crab. Just addicted to the flavor!

I love both, my grandmother’s and mother-in-law’s version of cooking crab. This recipe is inspired from my mother-in-law’s version. That was the first time I heard about cooking crab using a pressure cooker. I was super doubtful, as grandmother and mother used to cook crab in open vessel. When I tasted her crab curry, it was delicious, especially the outer shell was easier to break. I adapted this method, but replaced the ratio of ingredients according to my taste.

Here goes my version of Nandu Gravy. Lets get cooking!

Ingredients

• Nandu / Crab – 1 kg (I have used Dungeness crab, you can use any crab)
• Small onion – 1 cup or Big onion – 1 cup
• Ginger garlic paste – 1.5 tbsp
• Tomato – 1
• Green Chilli – 1 (Optional)
• Curry Masala Powder / Red Chilli powder – 1.5 tbsp
• Coriander Powder – 1 tbsp
• Turmeric Powder – 1/4 tsp
• Salt – to taste
• Water – 3/4 cup
• Oil – 5 tbsp

Procedure

• Clean the crab thoroughly with some salt and set aside. Prepare all the other ingredients.
• In a pressure cooker, add in oil. Once the oil is hot, add in the chopped onion.
• Saute for 2 mins in medium flame and then add ginger garlic paste and saute for 3 more mins.

• Add in the chopped tomatoes. Add in 1/2 tsp salt and cook covered for 4 mins in medium flame. It should be mushy.

• Now add in the curry masala powder, coriander powder, turmeric powder and 1/2 tsp salt.
• Cook this in medium flame for 5 mins till raw smell leaves. It should be like a thokku form.

• Add in the crab and mix well till the gravy has coated the crab.
• Add 3/4 cup of water.

• Close the cooker and cook in medium flame for 15 mins.
• Once the sound settles on its own, open the cooker and add in coconut milk extracted by grinding 1/4 cup coconut + 1/2 cup warm water.

• Add in the coconut milk and 1 tbsp of the coconut pulp. This adds a nice thickness to the gravy. Check for salt. Simmer the gravy for 10 mins.

• Add in some torn curry leaves and close the pan with a lid.

• Give it a resting time of about 30 mins.

• Serve with some hot rice / phulka / roti!

Notes

• Cooking in medium flame ensures that all the ingredients are evenly cooked.
• After adding the crab, cook for the mentioned time. This ensures that the masala goes till the flesh and adds more flavor to the flesh.
• Try using homemade masala powders. It enhances the taste.
• Use fresh crab for best results.