Crab Roast Recipe – Njandu Varattiyathu

2012-11-26
 Crab Roast RecipeCrab Roast RecipeCrab Roast RecipeCrab Roast Recipe
  • Yield : 1kg
  • Servings : 5nos
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Crab Roast Recipe

Crabs are crustaceans, most usually found in the ocean, that are eaten in many countries around the world. They are used in many different dishes, including bisque, curry and crab cakes, as well as cooked whole, steamed, boiled, baked or fried. Crab meat is a popular and versatile type of seafood. It is also very healthy and a good addition to a balanced diet, as it contains many nutrients coupled with a low fat content.

Crab roast is a simple tasty dish that goes well with rice, chapathi or porotta. If you love crab roast, try to make this spicy crab roast recipe. Once you learn how to make this you will not only be able to cook crab but also make other non vegetarian dishes follwing this method.

Ingredients

  • Crab - 1 kg (6 Nos)
  • Green chillies - 5 nos (chopped)
  • Kashmiri chilly powder - 3 tsp
  • Onion – 300 gms
  • Ginger garlic paste - 3 tsp
  • Pepper powder - 3 tsp
  • Coriander powder - 3 tsp
  • Turmeric powder - 1 tsp
  • Tomato - 4 nos (sliced)
  • Curry leaves - 2 string
  • Coconut oil - 8 tsp
  • Garammasala - 2 tsp
  • Salt to taste
  • Hot water - 3 cups

Method

Step 1

Wash and clean the crabs with water. Cut in to pieces.

Step 2

Heat coconut oil in a pan and add finely sliced onions. Cook till the onions turn brown.

Step 3

Add ginger garlic paste and chopped green chillies. Cook for a few minutes. Add Kashmiri chilly powder,coriander powder and turmeric powder. Cook for a few minutes.

Step 4

Add sliced tomatoes, salt & curry leaves. cook for 3 minutes.

Step 5

Add cleaned crabs and mix well. Add hot water. Cover and cook in a law flame for 10 minutes. Cook till the crabs is done and the gravy is almost dried.

Step 6

After 10 minutes add garammasala and pepper powder and mix well.

Step 7

The tasty crab roast is ready to be served with rice or chapathi.

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