Nandu Kuzhambu
Nandu Kuzhambu is a fragrant Sri Lankan crab curry, featuring tender crab meat soaked in a fiery spiced tomato-coconut gravy. The dish is aromatic and balanced, with curry leaves and fresh chilies providing a delightful layer of heat and flavor, perfect over rice or roti.
Ingredients
Crab Preparation
- 500 gmud crab, cleaned and cut into 4 pieces
- 2 tbsplime juice
- 1 tspsea salt
- 1/2 tspground turmeric
Curry Base
- 3 tbspcoconut oil
- 1 mediumred onion, finely sliced
- 4garlic cloves, finely chopped
- 1 tbspfresh ginger, finely chopped
- 2fresh green chilies, slit lengthwise
- 2 mediumripe tomato, chopped
- 10-12 leavescurry leaves
- 1 tbspJaffna curry powder
- 1/2 tspground black pepper
- 300 mlwater
- 200 mlthick coconut milk
- to tastesea salt
- 1fresh green chilies, sliced for garnish
- a fewcurry leaves for garnish
Instructions
- 1
In a bowl, combine the crab pieces with lime juice, sea salt, and ground turmeric. Mix well and let marinate for 15 minutes.
- 2
In a large pot or deep pan, heat the coconut oil over medium heat. Add the sliced red onion and sauté until translucent, about 5 minutes.
- 3
Add the finely chopped garlic and ginger, and the slit green chilies to the pot. Sauté for another 2-3 minutes until fragrant.
- 4
Stir in the chopped tomatoes and curry leaves. Cook until the tomatoes soften and the mixture turns saucy, about 4-5 minutes.
- 5
Add the Jaffna curry powder, ground black pepper, and a pinch of sea salt. Stir and cook for 1-2 minutes to release the aromas.
- 6
Pour in the water and bring the mixture to a boil. Reduce the heat to simmer and add the marinated crab pieces.
- 7
Cover the pot and cook the crab for about 10-15 minutes, gently stirring halfway through, until the crab is cooked through and turns a vibrant orange color.
- 8
Stir in the thick coconut milk and taste for seasoning. Allow to cook uncovered for another 5 minutes to thicken slightly.
- 9
Remove from heat and garnish with sliced fresh green chilies and a few curry leaves before serving.
Nutrition per serving
Notes
- •Serve with steamed rice or roti for a complete meal.
- •Adjust the amount of green chilies based on your heat preference.
Background
Nandu Kuzhambu hails from the Jaffna region of Sri Lanka, known for its rich culinary heritage that features bold flavors and spices. Crab curry is a beloved dish in coastal areas, showcasing the freshness of seafood and the local spice blend, Jaffna curry powder.
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