by Kaveri Ponnapa
Crabs from the clear streams, and the mud embankments of paddy fields were always popular, in addition to the supply of fresh sea crabs from the coasts of Malabar and Mangalore that made their way to the markets in Kodagu. This curry, full of extraordinary flavour, is best eaten with akki ottis or steamed white rice. Njende Curry (Crab Curry) full of sour-spicy flavours. Eaten with akki ottis (rice rotis), this curry is so good, it is usually polished off at one sitting.
Thank you for visiting this page. If you read something that you enjoy, or see an image that you like, please take a moment to write a response. Do look out for the recipes of all the food featured here in my upcoming cookbook.
Image Credits: Nithin Sagi
All Food Styling: Kaveri Ponnapa