Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Crab Roast Kerala Style

Whole crab halves coated in a fierce, aromatic masala and roasted semi-dry until the shells absorb every bit of spice — a bold, hands-on Kerala dinner that demands newspaper on the table and plenty of rice.

🧺 Ingredients

• Mud crabs, cleaned and halved: 800 g
• Onion: 200 g, finely sliced
• Ginger paste: 1 tbsp
• Garlic paste: 1 tbsp
• Tomato: 100 g, chopped
• Red chilli powder: 2 tsp
• Coriander powder: 2 tsp
• Turmeric: ½ tsp
• Black pepper powder: 1 tsp
• Garam masala: ¾ tsp
• Fennel seeds: ½ tsp
• Curry leaves: 3 sprigs
• Coconut oil: 4 tbsp
• Salt: 1½ tsp
• The roasting phase (Step 3 uncovered) is key — don't rush it with high heat; it will burn.
• Add 2 tbsp coconut milk in Step 3 if you prefer a slightly saucier version.

👩‍🍳 How to make Crab Roast Kerala Style

1. Heat oil.
2. Add fennel seeds; sizzle 30 sec.
3. Add onions; fry until golden-brown, about 8 min.
4. Add ginger-garlic paste; cook 2 min.
5. Add chilli, coriander, turmeric; stir 1 min.
6. Add tomatoes; cook until oil separates, about 5 min.
7. Add curry leaves, garam masala, pepper.
8. Add crab and salt.
9. Toss to coat thoroughly.
10. Cover; cook 10 min.
11. Uncover; roast on medium-high, stirring every 2 min, for 5 min until masala is semi-dry and coats the shells thickly.
12. Shells should be deep orange-red.

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