non-vegetariangluten-free
udupi
Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
30 min
570 cal
40gProtein
79gCarbs
10gFat
2Recipes
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Protein-packed Jenji Crab Roast! Perfectly spiced and aromatic for a truly soul-satisfying snack.
Succulent crab pieces cooked in a fiery, aromatic blend of roasted spices, onions, and tomatoes. This classic Kerala seafood dish is a true delight, with the masala clinging perfectly to every piece of crab.
Serving size: 1 serving
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Protein-packed Jenji Crab Roast! Perfectly spiced and aromatic for a truly soul-satisfying snack.
This udupi dish is perfect for snack. With 433.75 calories and 48.5g of protein per serving, it's a nutritious choice for your meal plan.
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.
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.
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.
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.
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.
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.
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.
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.