Crab Roast

It was a nice sunny day with clear sky and I felt my Camera is tapping me to get some nice stills captured. And it was right at that moment when I reached Corniche, the fishermen were coming back with their filled boats and it was really hard for me to resist from buying the fresh crabs which were still alive. Next task was to find a lab to experiment my innovations on those crabs. Not sooner, gave a call to a friend to know if their kitchen is free for that night and we all had a fantastic dinner there with spicy Crab Roast.  I just remember the moment I finished cooking and within next few minutes the bowl in which crab was served seemed to be literally empty.  Now you can imagine how scrummy it would have been, right?

Ingredients:
Crab – ½ kg
Green chilli – 2 no’s sliced
Chilli powder – 4 Tb spoon
Turmeric powder – 1 teaspoon
Ginger paste – 1 teaspoon
Garlic paste – ½ teaspoon
Green leaves – (coriander, mint and curry leaves) – cut into small pieces – 1 Tb spoon
Garam masala – 2-3 pinch
Onion – 2 no’s big
Tomato – 2 no’s medium sized cut into medium sized pieces
Coconut oil – For frying
Oil- 2 Tb spoon
Salt – to taste

Optional
Pepper powder – ½ tea spoon
Tomato sauce – 1 tea spoon
Milk – ½ cup

How to:
 1.       Mix 3 Tb spoon of red chilli powder, ½ tea spoon of turmeric powder, a pinch of garam masala and salt with a little water and marinate the cleaned and washed crabs with this mixture and keep it for 15-20 minutes.

2.       Deep fry these marinated crabs in coconut oil, drain the oil using a kitchen tissue and keep it aside.

3.       In a pan, pour 2 Tb spoon of oil and while heated, put onion, green chillies, green leaves, ginger and garlic pastes and fry till softened. To this, add cut tomatoes and sauté for few minutes. Add 2 pinches of garam masala, 1 Tb spoon red chilli powder, ½ teaspoon turmeric powder and salt to taste. Mix these well and fry till it turns light brown colour. (As per the taste needs, you may add a little pepper powder and 1 teaspoon of tomato sauce to this.)

4.       Mix the fried crabs to the above mixture and mix well and keep the vessel closed with a lid, keeping it in low flames for five minutes.
(If a side dish with gravy is intended, add half a cup of milk to this and mix well before keeping the vessel closed in low flames).

Posted in: Coconut,Crab,Gravy,Indian,Kerala,Kitchen,Naadan,Non veg,Pepper,Sea Food,Spicy