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Crab Roast Recipe | Kerala Njandu Roast

Crab roast recipe, how to make Kerala style nadan njandu roast.

Crab roast, is an easy and spicy dry crab roast with kudampuli and is best served with rice; if you like to have little gravy, you can add in half a cup of thick coconut milk.

crab roast

There are no tomatoes in this recipe since kudampuli is used, though you can substitute with tomatoes (which should be added while cooking the crab) the authentic nadan taste will not be there.

My son loves crab in any form and when I am not in a mood for an elaborate cooking; I make this easy crab roast for him. The kudampuli and the roasting gives it a nice dark colour.

Crab roast, step by step tutorial
In a large pan or pot add in the crab, Kashmiri chilli powder, coriander and turmeric powder, kudampuli, salt and little water. Mix and cover and cook or until the water is reduced.
crab roast 1


The water to should dry up completely. Heat another kadai or pan with coconut oil, add in onion, ginger, garlic, green chili, and curry leaves. Saute it till the onions turns light brown.
crab roast 2

Add in the crab and scrape out all the masalas intot the kadai, let it roast on slow flame for 5 to 7 mins. Add in more curry leaves for added flavor.
crab roast 3

Enjoy Kerala style crab roast with rice.
kerala crab roast

Other recipes you may like:
Crab curry (Kerala style)
Kerala Chicken Curry
Green Chilli Chicken

Crab Roast | Kerala Njandu Roast


PREP TIME: 5 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  crab roast  

  INGREDIENTS

  • Crabs-cleaned: 1/2 kg
  • Kashmiri Chilli Powder: 1 1/2 tsp
  • Coriander Powder: 1 tsp
  • Turmeric Powder: 1/2 tsp
  • Crushed Pepper: 1/2 tsp
  • Kuduam puli: 2.
  • Onion: 1, large
  • Ginger: 1 inch, sliced
  • Green chilli: 1, slit
  • Garlic: 5-6 cloves
  • Coconut Oil: 2 tbsp
  • Curry leaves: 1 sprig
  • Water: 1/2 cup
  • Salt: 1 tsp or as needed


  METHOD:

  1. In a large pan or pot add in the crab, Kashmiri chilli powder, coriander and turmeric powder, kudampuli, salt and little water. Mix and cover and cook or until the water is reduced.
  2. The water to should dry up completely. Heat another kadai or pan with coconut oil, add in onion, ginger, garlic, green chili, and curry leaves. Saute it till the onions turns light brown.
  3. Add in the crab and scrape out all the masalas intot the kadai, let it roast on slow flame for 5 to 7 mins. Add in more curry leaves for added flavor.
  4. Enjoy Kerala style crab roast with rice.

NOTES

  • For that nadan taste; coconut oil and kudampuli is a must.

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