Succulent crab roasted in spicy, flavoursome masala tastes amazing with rice. The dish prepared in the traditional Kerala style has the perfect balance of heat from black pepper and a hint of sourness from the Malabar tamarind.
Ingredients
10 big crabs
1 tbsp chilli powder
1/2 tsp turmeric powder
1 1/2 tbsp ginger (crushed)
1 1/2 tbsp garlic (crushed)
2 bulbs Malabar tamarind
1 1/2 tbsp black pepper powder
1 cup onion (sliced)
A fistful of curry leaves
Oil as required
Salt as required
Preparation
Soak the tamarind bulbs in 3/4 cup water
In a wok, mix the soaked tamarind bulbs, chilli powder, turmeric powder, ginger, garlic, and salt
Remove the shell of the crabs and clean well
Cut the crabs into two and add into the masala mix in the wok
Add some water in it and cook the crabs
Stir well and turn off the flame
Allow the crabs to soak in the flavour of the masala
In a pan, heat some coconut oil
Put the curry leaves
Place the crab pieces on top of this bed of curry leaves
Sprinkle black pepper powder
On a low flame, sear all the sides of the crab meat
Sprinkle black pepper on top as the crab pieces are flipped
When the crab is roasted well, scoop it out including the curry leaves are place it on the serving dish
Fry some onions and garnish on top of the dish.
