Kerala Crab Roast

Instructions

1. 1

   Prepare the crab by cleaning it thoroughly. Break off the large claws and crack them slightly with a pestle or the back of a heavy knife to help the masala penetrate. Cut the body into two or four pieces depending on the size. In a small bowl, soak the kudampuli pieces in 1/4 cup of warm water and set aside.

2. 2

   Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once hot, add the mustard seeds and allow them to splutter completely. Immediately add the fennel seeds and curry leaves, and sauté for 30 seconds until fragrant.

3. 3

   Add the sliced onions and slit green chilies to the pan. Sauté, stirring frequently, for 10-12 minutes until the onions turn a deep golden brown. This step is crucial for the rich flavor of the roast. Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.

4. 4

   Reduce the heat to low. Add all the spice powders: turmeric, Kashmiri red chili powder, coriander powder, and freshly crushed black pepper. Stir continuously and roast for 1 minute until aromatic, being careful not to burn them.

5. 5

   Add the chopped tomatoes and salt. Mix well and cook for 6-8 minutes, until the tomatoes break down completely, turning soft and mushy, and you see oil separating from the masala at the edges.

6. 6

   Add the prepared crab pieces to the pan along with the soaked kudampuli and its soaking water. Gently toss everything together, ensuring each piece of crab is well-coated with the masala. Pour in 1 cup of warm water, stir, and bring the mixture to a boil.

7. 7

   Cover the pan, reduce the heat to medium, and let it cook for 15-20 minutes. The crab is cooked when its shell turns a bright orange-red color. Once cooked, remove the lid and increase the heat to medium-high.

8. 8

   Continue to cook uncovered, stirring frequently, for 5-7 minutes. This 'roasting' step allows the water to evaporate and the masala to thicken into a semi-dry gravy that clings tightly to the crab pieces. Finally, sprinkle the garam masala powder, give it a final mix, garnish with freshly chopped coriander leaves, and serve hot.