Crab Thoran
Njandu Thoran
Also called Crab meat thoran
- 17 ingredients
- 10 steps
Crab thoran is an easy way to transform salty, almost tasteless canned crab meat into a tasty side dish. You can also make this dish with fresh crab meat, which will taste even better. It goes well with rice, cherupayar mezhukupuratiyathu, rasam and naranga achar.
Ingredients
- Canned Crab meat – 2 tins ( 170 gm)
- Small onions – 3 tablespoons (finely chopped)
- Regular onions – 1/4 cup (finely chopped)
- Green chillies – 1 (finely minced)
- Ginger – 1 teaspoon (finely minced)
- Garlic – 1 teaspoon (finely minced)
- Curry leaves – 2 sprig (finely chopped)
- Turmeric – 1/4 teaspoon
- Pepper powder – 1/4 teaspoon
- Coriander powder – 1 teaspoon
- Chilli powder – 1/2 teaspoon
- Fennel powder – 1/2 teaspoon
- Garam masala – 1 pinch
- Coconut – 3/4 cup grated
- Vinegar – 1/4 teaspoon
- Salt to taste
- Oil – 2 tablespoon
How to make Crab Thoran
- Drain the canned crab meat into a colander.
- If using fresh crab meat, cut the crab, cook it for 5-10 minutes by adding salt and little turmeric, then remove the meat from the shell and prepare the thoran.
- In a pan add oil and saute the small onions and the regular onions while adding a pinch of salt.
- When golden brown add the minced ginger and garlic, when the raw smell goes away add the green chillies and the curry leaves.
- Add the turmeric, chili and coriander powder and stir. Add the grated coconut and saute for a minute.
- Tip in the drained crab meat, and 1/4 teaspoon vinegar. Mix to combine.
- Lower the flame, cover and cook for 1 minutes, for the masala to blend in.
- Open the pan, with the flame on medium stir the thoran to make sure all the water is absorbed.
- Sprinkle the fennel, pepper powder and garam masala, stir, check for salt and add more if necessary.
- Remove from flame and serve with rice.
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