Naadan Crab Roast

Naadan Crab Roast




Crab is one among my favorite seafood, well only after my favorite Kallumakaya (Mussels) of course! The flavor that comes from crab is just super delicious! This roast is one of my favorites that my mom used to make, and I used to wipe it clean. 

I just love how easy it is to prepare this crab roast and it almost goes well with all rotis and rice. My nostalgic memory is my mom making this roast and neer dosa (moodi pathil) rice crepe that is made with rice, coconut and cooked rice. These are really thin crepes and a liberal amount of ghee is applied which is then served with any delicious sides like this naadan crab roast.

I am sure most of you all make crab roast the same way, I thought of sharing it here so that it may be helpful for beginners in cooking. :) Also note that crab cooking time is around 7-8 minutes. Since we are making a roast here, I would say, to cook the crab separately in salt, turmeric and chilli powder with a litle water. As for roasting you need the ingredients to sauté for a long time on the stove to get a perfect reduced consistency.

Make sure you never store crabs directly into the freezer, as the flesh melts when it becomes ice. If you are in no mood to cook it immediately, you could cook them as said above and once cooled, can be stored in the refrigerator up to 2 days. 

Ingredients:



  • 1/2 kg Blue Crab, cleaned and precooked (with 1/2 glass water, 2 tsp Kashmiri Chilli powder, 1/4 tsp Turmeric powder and salt for 7-8 minutes, lid on)
  • 1 medium onion, sliced 
  • 1 large Tomato, chopped
  • 2 cloves Garlic, pounded
  • 1 small piece Ginger, pounded 
  • Green chilli (optional)
  • 2-3 tbsp Coconut oil
  • Curry leaves
  • 1 tsp Kashmiri Chilli powder 
  • 1 tsp Coriander powder
  • 1/4 tsp Garam Masala powder 
  • Coriander leaves, chopped
  • 1 tbsp Raw Coconut oil


Instructions:

  1. In a pot, cook the crab as mentioned above and set aside.
  2. In a frypan, pour coconut oil, add the sliced onion, salt, curry leaves and sauté until translucent, add the pounded ginger garlic, sauté until raw aroma disappears. 
  3. Next add the chopped tomatoes, sauté and cover with the lid and allow to get mushy.
  4. Keep the flame on low and add the spice powder and sauté. 
  5. Now add in the crab stock water and allow the gravy to reduce a little, add salt if required.
  6. Add in the crab and mix and cook covered for 2-3 minutes. Switch off the flame.
  7. Finally pour some raw coconut oil and garnish with freshly chopped coriander leaves. 






Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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