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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.
For 4 servings
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.
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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.
This kerala recipe takes 60 minutes to prepare and yields 4 servings. At 446.57 calories per serving with 48.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Replace the crab with 750g of large, deveined prawns. Reduce the cooking time in step 7 to 8-10 minutes, or just until the prawns turn pink and curl.
To make a gravy, do not roast the dish until dry in the final step. Instead, add 1/2 cup of thin coconut milk along with the garam masala, simmer for 2-3 minutes without boiling, and then turn off the heat.
For added texture and flavor, add 1/4 cup of thinly sliced fresh coconut (thenga kothu) along with the onions and fry until they are light brown.
Crab is packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides beneficial omega-3s from the crab, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as boosting brain function.
Spices like turmeric (containing curcumin), ginger, and garlic are renowned for their powerful anti-inflammatory and antioxidant effects, helping to combat oxidative stress in the body.
Crab is a good source of minerals like selenium and zinc, which play a crucial role in supporting a healthy immune system and protecting the body from illness.
To clean a whole crab, first, twist off the legs and claws. Flip the crab over and pull off the triangular flap (apron). Insert your thumb into the opening and pull the top shell (carapace) away from the body. Remove the feathery gills ('dead man's fingers') and the yellowish 'mustard'. Rinse the body and shell thoroughly under cold running water. You can then cut the body into halves or quarters.
Kudampuli, also known as Malabar tamarind or fish tamarind, is a dried fruit that gives a unique sour and slightly smoky flavor to Kerala curries. If you cannot find it, you can substitute it with 2 teaspoons of regular tamarind paste or 1 tablespoon of lemon juice, but the authentic taste will be slightly different.
Yes, you can use frozen crab if fresh is unavailable. Thaw it completely in the refrigerator before use. While fresh crab offers the best texture and flavor, frozen crab will still yield a delicious result.
To reduce the heat, you can decrease the amount of green chilies and black pepper. Using Kashmiri red chili powder is already a good step as it's milder and adds vibrant color. You can reduce its quantity to 1 teaspoon for a milder version.
Yes, in moderation, it can be quite healthy. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and copper. The spices used, such as turmeric and ginger, have anti-inflammatory properties. The use of coconut oil provides healthy fats. However, it's a rich dish, so portion control is key.
A typical serving of Kerala Crab Roast (around 300g) contains approximately 350-450 calories. The exact number can vary based on the size of the crab and the amount of oil used. Most calories come from the crab protein and the coconut oil.