This is an aromatic and flavorful crab recipe that is easy to prepare and incredibly delicious. Crab roast is one of my favorite seafood dishes. While cleaning crab can be a bit tedious, the effort is well worth it when you taste this scrumptious dish. Nowadays, cleaned and processed crabs are available in markets, making the preparation even easier.
A Childhood Favorite
My love for crab curry dates back to my childhood. My grandmother, who lived in Ernakulam, would often prepare this dish using fresh and fleshy crabs. She also taught me how to eat crab without wasting a single piece of meat inside.
A Simple Yet Delightful Recipe
This crab recipe can be easily made with ingredients commonly found in your kitchen. There are many variations of crab dishes using coconut, coconut milk, etc., which I will share later. Today, I am sharing a recipe adapted from my mom. I am sure it will suit everyone’s taste and make your taste buds happy!
Special Ingredient: Kudampuli
In this recipe, I have used kudampuli (also known as Kerala tamarind), which is commonly used in Kerala and Karnataka cuisine. If you find it difficult to source kudampuli, you can substitute it with regular tamarind or kokum.
This is a mildly spicy dish, but if you prefer it spicier, you can adjust the pepper powder accordingly. Try this absolutely delicious and unbeatable crab roast recipe at home!
Ingredients
1. Cooking the Crab
- Crab, cleaned and chopped – 500 g
- Ginger (crushed) – 1-inch piece
- Kudampuli (Kerala tamarind) – 2 pieces
- Salt – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Water – 1 glass
2. Preparation of Masala
- Chopped onions – 3
- Tomato, chopped – 1
- Green chilies – 2
- Garlic, crushed – 6 pods
- Shallots, crushed – 8 to 10
- Turmeric powder – 1/4 teaspoon
- Coriander powder – 1 tablespoon
- Kashmiri chili powder – 1 tablespoon
- Pepper powder – 1/4 teaspoon
- Curry leaves – 1 sprig
- Coconut oil – 3 tablespoons
Method of Preparation
- Pressure Cook the Crab
- In a pressure cooker, add crushed ginger, kudampuli, salt, turmeric powder, and 1 glass of water.
- Cook on low flame for 5 minutes, then switch off the flame.
- Wait for the pressure to release naturally.
- Prepare the Masala
- Heat coconut oil in a kadai.
- Add chopped onions and sauté until they turn translucent.
- Add crushed garlic and shallots, followed by chopped tomato and green chilies.
- When the raw smell disappears, add turmeric powder, coriander powder, Kashmiri chili powder, and pepper powder. Sauté well.
- Combine Crab with Masala
- Add the cooked crab pieces to the prepared masala and mix well.
- Ensure the crab pieces are fully coated with the masala.
- Close the lid and cook on low flame for 5 to 6 minutes.
- Adjust the seasoning as per taste.
- Final Touch
- Switch off the flame and garnish with curry leaves.
- Transfer to a serving plate and serve hot with rice.
Enjoy your homemade crab roast, a dish bursting with flavor and warmth!
