If you can get your hands on some fresh mud crabs from the market, we will help you work magic on it to transform it into a mouthwatering delicacy.
Here is a superb recipe of delicious Kerala style crab roast that could be enjoyed with rice, chapathi, appam or porotta.
A quintessential American dish, off late this delicacy, is very popular in Kerala as well.
Special crab roast cooked in creamy coconut paste tastes amazing with rice, chapathi and roti.
There are very few things as tasty as fresh crab meat from the backwaters of Kerala. Here is how to make a traditional Kerala dish with crab – 'njandu thoran,' that is, crab cooked with green chilly, ginger, shallots, and coconut as basic ingredients.
The exclusive mud crabs are expensive and are mostly exported. However, the lockdown restrictions have created chaos in the export sector.
Earlier, a kilogram of high-quality crab was sold for Rs 2,200. However, it has swiftly dropped to Rs 900.
Dumping of hazardous industrial waste into the water body and accumulation of huge amounts of silt in the water bodies after the floods in Kerala are likely behind the fall in the catch of mud crabs.
The light sweetness of the well-sautéed onions cuts through the perfect tanginess from the tomato paste and tamarind.
The price of mud crabs will hit rock bottom if they don’t have legs, and moreover, the traders don’t deal in dead crabs.