Naadan And Special Crab Roast
Kerala-style dry fry where crab is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 3 servings
- Crab flesh 1 cup
- Onion 1/2
- Ginger 1 inch piece
- Garlic 3 clove
- Green chilly 2
- Tomato 1
- Mustard 1 tsp
- Salt, to taste
- Curry leaves 1 spring
Preparation
Step 1
Keep out all flesh from crab.
Step 2
Heat a pan and pour oil when its hot.
Step 3
Pour mustard and when it allow to crackles add curry leaves and ginger garlic.
Step 4
Cook it, stirring well. Then add onion and tomato.
Step 5
Give it a good stir.
Step 6
Cook it, stirring well and add all masalas.
Step 7
Then pour little water.
Step 8
Pour crab to it.
Step 9
Give it a good stir and close for 5 minute.
Step 10
Our crab is ready to serve.
Step 11
Transfer to serving dish.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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