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Nandu Varuval - Crab gravy

Ingredients
1 pound / 500 gms - Crab
Cilantro - for garnishing
For masala paste:
2 - Onions (medium, cubed)
1 - Tomato (medium, cubed)
1 - Green chilli
1 - ginger, chopped
6-7 Cloves - Garlic
1/2 tsp - Cumin
1/2 tsp - Pepper (or to taste)
1/2 tsp - Fennel seeds / sombu
1/4 cup - Cilantro (minced)
1/4 cup - Mint (minced)
1/4 tsp - Turmeric powder
1.5 tsp - Kuzhambu milagai thool (or to taste)
1 tsp - Red Chilli powder (or to taste)
1/2 tsp - coriander powder
Salt to taste
1/2 cup - water (or as required)
For Seasoning:
2 tbsp - oil
1/2 tsp - Fennel seeds / Fennel seed powder
Curry leaves - As required

How to Make Nandu Varuval - Crab gravy
Grind together all the ingredients for masala paste & adjust the salt to taste.
Clean & wash the crab and cut it in to desired size.
In a large bowl (or in a Ziploc) add both masala paste & crab together.
Mix well & marinate it for at least 2 hours or overnight in the refrigerator
Heat oil in a wide pan and add the seasoning ingredients.
Then add the marinated crab & mix well.
Cover with a lid and let it cook on low heat for 15 to 20 minutes.
Stir once in a while to avoid masala getting burnt. (There is no need to add extra water since the crab itself tends to leave extra water)
Cook until masala thickens or oil starts to leave the sides. If you prefer a drier variety, let it cook for another 10 minutes on medium heat.
Adjust salt & pepper to taste.
Transfer to serving bowl and garnish with cilantro.
Serve hot.

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