Crab Roast
Slow-roasted in coconut oil with a generous hand of spices, this crab fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 4 nos Crab cleaned and cut
- 4 nos Onion medium sized & chopped finely
- 2 nos Tomato medium sized & chopped finely
- 2 tbsp Ginger garlic paste
- Curry leaves, a few
- 1/4 cup Coconut oil
- 2 tbsp Kashmiri chilli powder
- Salt, to taste
Preparation
Step 1
Cook the onion in coconut oil. When it turns brown, add the chilli powder and fry for a minute.
Step 2
Stir in ginger garlic paste and tomato. cook well.
Step 3
Stir in the crab and curry leaves.
Step 4
Add 2 cups of water and cook till the gravy thickens. Meanwhile roast the crab till done.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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