Njandu Roast
A classic Kerala seafood delicacy where tender crab is slow-roasted in a thick, spicy, and aromatic masala. This semi-dry dish is bursting with coastal flavors and pairs perfectly with rice or appam.
For 4 servings
6 steps. 35 minutes total.
- 1
Prepare the Crab: Clean the crab thoroughly under running water
- a.Break off the large claws and crack them slightly with a pestle or the back of a heavy knife to allow the masala to penetrate. Cut the body into two or four pieces depending on its size. Set aside.
- 2
Step 2
- a.Sauté Aromatics (12-15 minutes): Heat coconut oil in a wide, heavy-bottomed pan (uruli or kadai) over medium heat. Add the mustard seeds. Once they splutter, add the curry leaves and sauté for 30 seconds. Add the thinly sliced onions and a pinch of salt, and cook, stirring frequently, until they turn deep golden brown. This is a key step for the flavor and will take about 10-12 minutes. Then, add the ginger-garlic paste and slit green chilies, and sauté for another 2 minutes until the raw aroma disappears.
- 3
Cook the Masala Base (6-8 minutes): Reduce the heat to low
- a.Add all the spice powders: turmeric, Kashmiri red chili, coriander, and black pepper. Stir continuously for about 1 minute until fragrant, being careful not to burn them. Add the chopped tomatoes and the remaining salt. Cook, stirring occasionally, until the tomatoes turn soft and mushy, and oil begins to separate from the masala. This should take about 5-7 minutes.
- 4
Cook the Crab (10-12 minutes): Add the prepared crab pieces to the pan
- a.Gently toss to coat the crab evenly with the masala. Pour in 1 cup of warm water, stir well, and bring the mixture to a boil. Cover the pan, reduce the heat to medium-low, and let it simmer for 10-12 minutes, or until the crab is cooked through and turns a vibrant orange-red.
- 5
Step 5
- a.Roast to Finish (5-7 minutes): Remove the lid and increase the heat to medium-high. Continue to cook, stirring gently and frequently, until all the excess water has evaporated and the masala thickens, clinging tightly to the crab pieces. This final roasting step develops the characteristic flavor. Be watchful to prevent the masala from sticking and burning. Finally, sprinkle the garam masala over the top and give it one last gentle mix.
- 6
Garnish and Serve: Garnish with freshly chopped coriander leaves
- a.Serve hot with steamed rice, appam, or parotta.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh crab and coconut oil.
- 2The browning of the onions is crucial. Be patient and let them turn a deep golden brown to build the rich base for the masala.
- 3Cracking the crab claws and legs before cooking helps the masala seep in and makes them easier to eat.
- 4For an extra layer of flavor, add 1 tablespoon of thinly sliced coconut pieces (thenga kothu) while sautéing the onions.
- 5Do not overcook the crab, as the meat will become tough and rubbery. 10-12 minutes of simmering is usually sufficient.
- 6The final 'roasting' stage is what gives the dish its name. Ensure the masala is thick and coats the crab well before serving.
Adapt it for your goals.
Creamier Version
For a slightly richer gravy, you can add 1/4 cup of thick coconut milk at the very end, after the roasting step. Simmer for just a minute before turning off the heat.
With PrawnsWith Prawns
This same masala base works wonderfully with prawns. Follow the same recipe, but reduce the cooking time for the prawns to 5-7 minutes as they cook much faster.
Spicier KickSpicier Kick
For those who love extra heat, add a teaspoon of crushed fennel seeds (perumjeerakam) along with the other spice powders for a different dimension of spice.
Why this is on our healthy list.
Rich in Lean Protein
Crab is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Boosts Immunity
Crab meat is rich in minerals like selenium and zinc, which are vital for a strong immune system and help protect the body against oxidative stress.
Anti-Inflammatory Properties
The spices used in this dish, particularly turmeric (containing curcumin) and ginger, are known for their potent anti-inflammatory and antioxidant effects.
Supports Heart Health
Crab is a good source of omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and improve overall cardiovascular health.
Frequently asked questions
Yes, Njandu Roast can be a healthy dish. 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 black pepper, have anti-inflammatory properties. Using coconut oil in moderation provides beneficial fatty acids. It's a relatively low-calorie dish when served without carb-heavy sides.