Naadan Crab Roast

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I would like to recommend this recipe for foodies who likes the spicy reddish crab roast in medium thick gravy.
Feel it, taste it and enjoy the hot spicy crab roast. Here you go.
COOK WITH LOVE
Ingredients:
  • Cleaned Crab 800gm
  • Big Onion Medium Size – 5 nos 
  • Ginger - ½ inch
  • Garlic - 8 -10 cloves
  • Fennel seeds – ¾ tsp 
  • Medium sized tomato – 1
  • Green Chili – 8-10 nos
  • Curry Leaves – 5 sprigs
  • Mustard  – ½ tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 1tsp
  • Chili powder-¾ tsp 
  • Pepper Powder – ¼ tsp
  • Coconut oil -7 tsp
  • Salt - to taste
Preparations:
Time:1o minutes
  • Cut onions & tomato to thin and soft slices.
  • Crush the garlic, ginger & fennel seeds together
  • Green Chilies to cut vertically
Directions:
Time: 20 minutes
  • In a medium heated clay pot add 5 tsp of coconut oil and once it’s hot add mustard seeds once popped add curry leaves and stir it for 2 minutes. 
  • Add sliced onion and stir it for 2 minutes and then add tomato and stir it until the peel gets separated from the slices.


  • Add chili and required salt.
  • Stir the mix for 5 more minutes in medium simmer
  • Then add chilli powder, coriander powder and turmeric powder and stir the mix until it turns light brown.

  • Add the crabs and stir it with the gravy. Then add water in the pot until it covers the crab.
  • Add more curry leaves.
  • Cover the pot with a lid and keep it in high flame for 15minutes (At regular intervals stir the contents to make sure that it’s not sticking to the pot).
  • After 15 minutes remove the lid. Check the salt, add more if needed then sprinkle the pepper powder and stir it. Keep in low flame until the gravy becomes medium thick. 
  • Once you get the desired thickness of the gravy switch off the stove. 
  • Add 1 teaspoon of coconut oil and few curry leaves and stir it. Cover the pot with lid for 5 minutes. 
Your crab roast is ready now. Have it with white rice and its yummy.
Hope you guys will enjoy it.

 BON APPETIT

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