Crab Spicy Roast
Pan-fried until the edges go dark and crispy, this crab fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 4 servings
- 4 nos Fresh crabs
- 10 Pcs Shallot — crushed
- 5 nos Green chilly
- Ginger a small piece
- 15 nos Pepper corn
- 1 tsp Cumin seeds
- 2 Pcs Garlic
- 1 pinch Turmeric powder
- 4 tbsp Coconut oil
- 2 Stem Curry leaf
- Salt, to taste
Preparation
Step 1
Clean the crab and cut into 2 pieces each with shell.
Step 2
Grind to paste the items Green chilly, ginger, pepper corn, cumin seeds and garlic.
Step 3
In a woke add 2 tablespoon coconut oil and fry crushed shallot into golden brown.
Step 4
Add turmeric and grinded paste and fry for 1 minute.
Step 5
Add crab and curry leaves into this mixture.
Step 6
Add rest oil and cover the mixture well into crabs.
Step 7
Cover the woke and cook in low flame for 15 minutes.
Step 8
Serve while still hot with rice or chapathi.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
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