Njandu Roast (Kerala Crab Roast)

Along Kerala's backwaters, crab roast is a toddy-shop favourite. The crabs are cracked, then cooked in a dry, dark masala that clings to the shells – you eat it with your hands.

Use fresh or frozen whole crabs (mud crabs or blue crabs). Serve with rice, appam or parotta.

• Serves 3
• Prep 25 min
• Cook 30 min
• gluten-free · dairy-free · Spicy
• Famous in Kerala

Ingredients

• 1 kg whole crabs, cleaned, cut in half, claws cracked
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 15 shallots or 2 onions, sliced
• 1 tbsp ginger-garlic paste
• 3 green chillies, slit
• 2 sprigs curry leaves
• 2 tomatoes, chopped
• 2 tsp Kashmiri chilli powder
• 2 tsp coriander powder
• ½ tsp turmeric
• 1½ tsp crushed black pepper
• ½ tsp fennel powder
• Salt

Method

1. Heat the coconut oil in a wide pan and crackle the mustard seeds.
2. Add shallots, ginger-garlic paste, green chillies and curry leaves and fry until deep golden, about 10 minutes.
3. Add the powders (chilli, coriander, turmeric) and fry 1 minute, then the tomatoes; cook until soft and oily.
4. Add the crabs, salt and 100 ml water. Cover and cook 12–15 minutes, turning the crabs now and then, until the shells are bright red.
5. Uncover, add the pepper and fennel and roast until the masala is thick and coats the crabs.

Tip: Frozen crabs work well – thaw them slowly in the fridge overnight.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.