Crab Roast


Crab: 2 lbs, cleaned and washed
Onion: 2 medium, thinly sliced
Fenugreek Powder: 1 pinch
Ginger: 3” piece, thinly sliced
Garlic: 5 medium cloves, thinly sliced
Tomato: 2 medium, sliced
Curry Leaves: 2 sprigs
Mustard Seeds: ½ tsp
Salt & Oil

Ingredients to roast:

Coriander Powder: 5 Tbsp
Chili Powder: 3 tsp
Turmeric Powder: ½ tsp
Fennel Powder: 2 tsp
Cumin Powder: 1 tsp


  • In a dry pan in very low heat dry roast Coriander Powder for about 5 minutes
  • Add Chili Powder, Turmeric Powder, Fennel Powder, and Cumin Powder to the pan and roast till the nice aroma comes. Make sure you don’t burn the powder and do this in very low heat. Set aside and let it cool
  • In another pan heat oil and splutter mustard seeds
  • Add onion and curry leaves to this along with few pinches of salt and sauté till onion is translucent
  • Add ginger to this sauté for 3-4 minutes
  • Now add garlic slices and fenugreek powder and sauté for another 5 minutes
  • Take the roasted powders and pour little water to it and mix well and make thick paste out of it
  • Add this paste along with tomatoes to the onion and mix well
  • Cover and cook for about 5 minutes in medium heat
  • Add cleaned crab to this, mix well and let it cook covered for about 10 minutes (No need to add water as water will come out of the crab)
  • Open the lid and cook for another 5 minutes to let the excess water evaporate
  • Check for salt, turn off the heat, and serve with appam or rice

This curry tastes even  better if you serve this the next day!!


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