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Crab Roast

Kerala Style Crab Roast (Njandu Roast)

Keyword: crab, crab roast, kerala style njandu curry, kerala style njandu roast, njandu curry, njandu roast
Author: Maria Jose Martin
Print Recipe

Ingredients

  • 550 - 600 gms cleaned crab
  • 1/2 tbsp each Crushed ginger & garlic
  • 1 Green chilli chopped
  • 2 Kudampuli (gambooge) saoked in warm water for 10 mins
  • 3 medium Onion sliced
  • 2 tsp each Crushed ginger & garlic
  • 1 tbsp Kashmiri Chilli powder
  • 1.5 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 - 1 tsp Black pepper powder
  • 1/2 tsp Fennel powder
  • 1 big Tomato chopped
  • 1 - 2 tbsp + 1 tsp Oil I used coconut oil
  • Curry leaves
  • Salt

Instructions

  • Cook cleaned crabs with 1/2 tbsp each crushed ginger & garlic, chopped green chilli, soaked kudampuli along with the water, salt , curry leaves and 1/2 - 3/4 cup water. It will take around 12 - 15 mins.
  • Heat oil in a wide and deep pan. Add sliced onion and cook till it browns.
  • Add 2 tsp each crushed ginger & garlic and curry leaves. Cook for 3-4 mins.
  • Mix together kashmiri chilli powder, coriander powder, turmeric powder, pepper powder and fennel powder with 1 tsp oil and 2 - 3 tbsp water to a smooth paste. Add this paste and fry for 3-4 mins till the raw smell goes and oil starts appearing. 
  • Add chopped tomatoes, salt and mix well. Cook till the tomatoes are done. 
  • Add cooked crab, along with cooking juice for more flavour (optional). Mix well and make sure the crabs are coated well with the masala. Add 1/3 - 1/2 cup of hot water. Cover and cook till the gravy becomes thick, almost dried and the crabs are coated well with the masala. Let it rest for half an hour for the flavour to settle in. 

Notes

This is a masala packed dish, so if you want to tone down it a bit, I suggest adding 1/2 cup of thin - medium cup coconut milk in the end.
Make sure the curry rests for half an hour at least, for the flavors to settle in.