Spicy Crab Roast
Spicy Crab Roast
Ingredients
For the Spice Paste
- 2 inches fresh ginger, peeled and roughly chopped
- 1/2 cup shallots, roughly chopped
- 6 garlic cloves, peeled
- 8 dried red chilies, stems removed, soaked in warm water for 15 minutes if very dry
- 1 inch cinnamon stick
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 4 green cardamom pods, lightly crushed
For the Crab Roast
- 2 pounds crabs, cleaned and cut into halves or quarters
- 3 tablespoons coconut oil
- 15 curry leaves
- 1 teaspoon salt, or to taste
For Garnish
- 1/4 cup fresh curry leaves
- 1/4 cup fresh mint leaves
- 2 lemon wedges
Instructions
- 1
Prepare the spice paste: Combine ginger, shallots, garlic, dried red chilies (drained if soaked), cinnamon stick, coriander seeds, cumin seeds, fennel seeds, and green cardamom pods in a blender or food processor. Add 1-2 tablespoons of water as needed to help blend. Process until a very smooth, fine, and vibrant red paste is obtained. Set aside.
⏱️ 10 min
- 2
Heat coconut oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Once the oil is hot, add the curry leaves and temper for about 30 seconds until fragrant and they begin to sizzle.
⏱️ 2 min
- 3
Add the prepared spice paste to the pan. Reduce heat to medium-low and thoroughly roast the paste, stirring frequently, for 10-12 minutes. Continue cooking until all the moisture has evaporated, the paste darkens slightly, and a sheen of oil is visible on the masala. This is a crucial step to ensure the raw taste of the spices is cooked out.
⏱️ 12 min
- 4
Add the cleaned and cut crabs to the pan with the cooked masala. Add salt to taste. Mix well to ensure the crabs are evenly coated with the spice paste.
⏱️ 3 min
- 5
Cover the pan and cook for 5-7 minutes, or until the crabs turn bright orange and are cooked through. Avoid overcooking, as this can lead to chewy crabs.
⏱️ 7 min
- 6
Remove from heat. Garnish generously with fresh curry leaves and fresh mint leaves. Serve immediately with lemon wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Crab Roast
For the Spice Paste
- 2 inches fresh ginger, peeled and roughly chopped
- 1/2 cup shallots, roughly chopped
- 6 garlic cloves, peeled
- 8 dried red chilies, stems removed, soaked in warm water for 15 minutes if very dry
- 1 inch cinnamon stick
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 4 green cardamom pods, lightly crushed
For the Crab Roast
- 2 pounds crabs, cleaned and cut into halves or quarters
- 3 tablespoons coconut oil
- 15 curry leaves
- 1 teaspoon salt, or to taste
For Garnish
- 1/4 cup fresh curry leaves
- 1/4 cup fresh mint leaves
- 2 lemon wedges
Instructions
- 1
Prepare the spice paste: Combine ginger, shallots, garlic, dried red chilies (drained if soaked), cinnamon stick, coriander seeds, cumin seeds, fennel seeds, and green cardamom pods in a blender or food processor. Add 1-2 tablespoons of water as needed to help blend. Process until a very smooth, fine, and vibrant red paste is obtained. Set aside.
⏱️ 10 min - 2
Heat coconut oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Once the oil is hot, add the curry leaves and temper for about 30 seconds until fragrant and they begin to sizzle.
⏱️ 2 min - 3
Add the prepared spice paste to the pan. Reduce heat to medium-low and thoroughly roast the paste, stirring frequently, for 10-12 minutes. Continue cooking until all the moisture has evaporated, the paste darkens slightly, and a sheen of oil is visible on the masala. This is a crucial step to ensure the raw taste of the spices is cooked out.
⏱️ 12 min - 4
Add the cleaned and cut crabs to the pan with the cooked masala. Add salt to taste. Mix well to ensure the crabs are evenly coated with the spice paste.
⏱️ 3 min - 5
Cover the pan and cook for 5-7 minutes, or until the crabs turn bright orange and are cooked through. Avoid overcooking, as this can lead to chewy crabs.
⏱️ 7 min - 6
Remove from heat. Garnish generously with fresh curry leaves and fresh mint leaves. Serve immediately with lemon wedges on the side.
⏱️ 1 min