Crab roast

Special crab roast cooked in creamy coconut paste tastes amazing with rice, chapathi and roti. Check out the recipe.

Preparation
1 kg crab
2 tbsp coconut oil
1 tsp fennel seeds
1 tsp cumin seeds
1 tbsp pepper corns
2 green chilies
1 medium sized onion (chopped)
1 tbsp ginger – garlic paste
1 tomato (chopped)
1 ½ tsp Kashmiri chili powder
1 tsp turmeric powder
1 tbsp coriander powder
½ cup grated coconut
3-4 cashews

For the tempering
1 tbsp coconut oil
1 tsp mustard seeds
1 tbsp chopped garlic
2 tbsp chopped shallots
Palm full of curry leaves

Preparation
Heat coconut oil in a pan
Roast the fennel seeds, cumin and pepper corns
Now sauté onion, green chilies, ginger – garlic paste and tomato until the oil separates
Into it add chili powder, turmeric powder and coriander powder
Sauté until the raw smell of the powders is gone
Finally add the grated coconut
Sauté for some more time and then turn off the flame
After this mixture has cooled down, grind it along with cashews and some water into smooth paste
Transfer the coconut paste into a vessel or an earthen chatty
Pour some more water and boil the gravy
Into it add the cleaned crab and cook well
Take it off the flame when the crab is nicely cooked and tender
Meanwhile, heat coconut oil in another pan
Splutter the mustard seeds
Add the shallots, garlic and curry leaves
Sauté well
Add this tempering into the crab roast
Gently mix
Delicious crab roast is ready.