Nava's Masala Crab & Nandu Rasam Tips

(Updated Version)

Let’s be real - when you’re craving crab, it’s not just dinner; it’s a full-on event. At home, it’s a rare but glorious treat, and nothing hits the spot quite like a spicy crab dish. Trust me, I’ve whipped up a bunch of different crab recipes, but today, it’s all about Ms. Nava’s Masala Crab. Here’s the thing - eating crab at home versus a restaurant is like night and day. At home, you can go all out, cracking those claws with gusto, maybe even throw a leg up on the chair for good measure. It’s pure, unfiltered crab joy. In restaurants, though? You’re stuck minding your manners and trying not to embarrass yourself, even if you’re at a casual coffee shop. Where’s the fun in that?

One thing that really grinds my gears is watching people at restaurants make a mess - spitting out shells and leaving them all over the table. Gross, right? It’s like they skipped the lesson on basic dining manners (CRAB FEAST IN HOKKAIDO, JAPAN). Even at home, I make sure there’s a bowl on the table for the shells. It keeps things tidy and makes the whole crab-eating experience way more satisfying.

 

Oh, and here’s a fun tip! You can save those smaller crab claws and legs for nandu rasam (crab rasam). Yes, you can! Rasam is super easy, whether you’re making it from scratch or using instant powder. But before I dive into that recipe, let’s stay focused on the star of the show - Ms. Nava’s Masala Crab. Trust me, no restaurant’s Kam Heong Crab, Salted Egg Crab, or Sweet Sour Crab can beat the spicy, masala magic. Don’t you agree? The Indian masala is like the ultimate flavor bomb for crab.

 

Ms. Nava’s Masala Crab

For the Crab

5 flower crabs, cleaned and halved

½ tbsp corn flour

½ tbsp rice flour

1 tsp turmeric powder

Salt, to taste

A sprinkle of water

Toss all the ingredients in a bowl, mix well, and set aside.

Other Ingredients

5 shallots, sliced

2 red chillies, sliced

1 tbsp fish curry powder (or to taste)

½ tbsp coriander powder

1 tsp cumin powder

2 bay leaves

1 large tomato, sliced

Some curry leaves

Lime juice, to taste

¾ cup water

Oil, as needed

Salt, to taste

Method

Heat oil and fry the crab on both sides. Set aside.

Leave about 4 tbsp of oil in the same pan/wok.

Add curry powder, coriander powder, cumin powder, bay leaves, and tomato.

Stir everything together.

Pour in the water, and season with lime juice and salt.

Add the fried crab and curry leaves. Stir well and dish out.

Before you dive into making Nandu Rasam, here are some handy tips to ensure it turns out absolutely delicious (RASAM VARIATIONS TWIST).

Nandu Rasam Tips

Crack the Claws and Legs

Before adding crab claws or legs to the rasam, crack them to release more flavor.

Sauté with Aromatics

Sauté the cracked crab pieces with garlic, shallots, curry leaves, mustard seeds, and dried chilies for a richer taste.

Enhance with Spices

Apart from the cumin seeds and black peppercorns, add coriander seeds for extra depth, which can be pounded with garlic and shallots.

Cooking Process

After sautéing the aromatics, pour in water, season with salt, and let the flavors blend together.

Curry Leaves or Coriander

You can replace curry leaves with coriander leaves for a different flavor profile.

Homegrown Goodness

If you have access to homegrown curry leaves, like from Nava’s Zen garden, use them for added freshness.

I’ve attached a video of our curry leaf plant for your viewing pleasure. Unfortunately, the video for basic salted fish curry was removed due to a few mishaps. No worries, though - here’s the recipe for Mochakottai Karuvadu Kulumbu(Field Beans Salted Fish Curry).