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Spicy Crab Roast

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Eating crab is always a messy affair and hence we hesitate to help ourselves with the same while eating out. That’s not the case at home. One can get as messy as one likes. January- February is the ideal time to buy crabs as they have more flesh in it as compared to rest of the year. I got some 3 spotted crab the other day and decided to prepare Spicy Crab Roast, as D loves anything spicy. Ideally this dish needs to be prepared a couple of hours in advance, so that the meat absorbs the flavour well. The crab tastes even better the next day 🙂

 

 

 

Spicy Crab Roast

A Kerala Style spicy crab preparation. Ideally this dish needs to be prepared a couple of hours in advance, so that the meat absorbs the flavour well. The crab tastes even better the next day
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 servings

Ingredients
  

  • 500 gms Crab Cleaned and cut
  • 4 Sliced onions
  • 2 Chopped tomatoes
  • 3 sprigs Curry leaves
  • 3 teaspoons Coriander powder
  • 2 teaspoons Chilli powder (adjust to suit your taste)
  • 1 teaspoon Turmeric powder
  • to taste Salt

To be ground coarsely

  • 1 inch Ginger
  • 9- 10 Garlic cloves
  • 3 green chillies
  • 2 teaspoons Peppercorns (adjust to suit your taste)
  • 2 teaspoons Fennel seeds

Instructions
 

  • Grind the ginger, garlic, green chillies, peppercorns and fennel coarsely. Keep aside.
  • Heat oil in a pan.
  • Add the curry leaves followed by onions. Saute till slightly brown in colour.
  • Add the ground paste and saute till the raw smell goes.
  • Add the coriander, chilli and turmeric powders and fry for a minute.
  • Tip in the chopped tomatoes and saute till oil separates.
  • Add the crab pieces along with some salt.
  • Cover and cook on low heat till the crab releases its juices. Give a stir occasionally.
  • Take the lid off and cook further till the masala dries a bit and coats the crab pieces evenly.
  • You may drizzle a bit of oil along the sides, if you want to fry it more.
  • Serve hot with rice.
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