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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
Prepare the Crab: Clean the crab thoroughly under running water. 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.
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.
Cook the Masala Base (6-8 minutes): Reduce the heat to low. 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.
Cook the Crab (10-12 minutes): Add the prepared crab pieces to the pan. 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.
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.
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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.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 392.59 calories per serving with 48.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, appam, or parotta.
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.
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.
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.
Crab is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
The spices used in this dish, particularly turmeric (containing curcumin) and ginger, are known for their potent anti-inflammatory and antioxidant effects.
Crab is a good source of omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and improve overall cardiovascular health.
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.
A single serving of Njandu Roast (approximately 321g) contains an estimated 270-300 calories. This is an approximation and can vary based on the size of the crab and the exact amount of oil used. The calorie count is primarily from the crab protein and the coconut oil.
While fresh crab is highly recommended for the best flavor and texture, you can use frozen crab. Make sure to thaw it completely in the refrigerator overnight before you start cooking. Pat it dry with paper towels to remove excess moisture before adding it to the masala.
To reduce the heat, you can decrease the amount of red chili powder and black pepper. You can also deseed the green chilies before adding them. To make it spicier, increase the quantity of black pepper or add a few more slit green chilies.
Njandu Roast pairs beautifully with traditional Kerala breads like Appam (lacy rice pancakes) and Parotta (layered flatbread). It also goes very well with plain steamed rice, matta rice, or even Neer Dosa.