Of all the varieties, crab meat stands out for having an almost sinfully sweet taste that can be used as a main course, as a snack in the form of crab cakes and even as part of salads.
- 1/2 kg Crabs-cleaned
- 1 1/2 tsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Crushed Pepper
- 2 Kuduam puli
- 1 large Onion
- 1 inch Ginger, sliced
- 1 Green chilli, slit
- 5 - 6 cloves Garlic
- 2 tbsp Coconut Oil
- 1/2 cup Water
- to taste Salt
In a large pan or pot add in the crab, Kashmiri chilli powder, coriander and turmeric powder, kudampuli, salt and little water. Mix and cover and cook or until the water is reduced.
The water to should dry up completely. Heat another kadai or pan with coconut oil, add in onion, ginger, garlic, green chili, and curry leaves. Saute it till the onions turns light brown.
Add in the crab and scrape out all the masalas intot the kadai, let it roast on slow flame for 5 to 7 mins. Add in more curry leaves for added flavor.
Enjoy Kerala style crab roast with rice.