Crab Masala Roast / Masala Crab Roast without Coconut (Njandu Masala purattiyathu)

Crab Masala Roast / Masala Crab Roast (Njandu Masala purattiyathu) is a tasty and exceptional seafood delicacy of Kerala, India. This dish is also very popular in Kerala’s toddy shops (kallu shaapu ) like other dishes such as Spicy Red Fish Curry, Fish Fry, Kappa , and Prawns Masala etc.. In my magic kitchen you can smell that Crab/Njandu Masala Roast’s aroma frequently 🙂 because I am the crazy fan of that awesome Kerala Magic dish from my child hood. Normally my mom cooks crab with coconut gravy that tastes also great but have more process. In this recipe I add coconut oil and fresh Kerala spice powders for the authentic taste.
The heavenly taste of crab’s essence and Kerala spices tantalise my taste buds always so I am ready to enjoy this dish any time anywhere even though it is challenging to my teeth and hands 🙂 yes! It tastes awesome! Try this tasty Kerala Style Crab Masala Roast recipe and enjoy 🙂

201 (640x481)

Recipe Type Kerala/Seafood Spicy
Cooking and Preparation Time 30 to 45 Minutes
Serve To 2

Ingredients For Crab Masala Roast/ Masala Crab Roast (Njandu Masala purattiyathu)

Ingredient Quantity Note
Crab/ Njandu 2 Numbers ( Medium Size) Cut and Cleaned
Coconut Oil 2 Tablespoon Adjust as per your taste
Ginger 1 Inch Root Skinned and Chopped Finely
Garlic 2 or 3 Cloves Skinned and Chopped Finely
Big Onion 1 Big Size Skinned and Diced Finely
Green Chilly 2 Numbers Slit into lengthwise
Curry leaves few
Tomato 1 medium Size Diced into Finley
Tamarind 1 Gooseberry Size
Chilly Powder 2 Teaspoon
Coriander Powder 3 Teaspoon
Black Pepper Powder ½ Teaspoon
Homemade Meat spices/Garam Masala Powder 1 Teaspoon
Turmeric Powder ¼ Teaspoon
Coriander Leaves Few For garnishing Purpose
Salt As per your taste
Water As required

Method For Crab Masala Roast/ Masala Crab Roast (Njandu Masala purattiyathu)

crab  masala method (640x480)

• Place tamarind in a ¼ cup of water. Squeeze, strain and keep juice aside.
• Place all the spices in a bowl and add 2 tablespoon water. Mix and make a paste and keep aside.
• Heat oil in a thick bottomed non- stick pan or mannchatti. Place chopped garlic and ginger, stir well.
• when fried well, add onion, green chilly and curry leaves. Stir until golden brown.
• Add spice paste and roast until its raw smell dis appears.
• Add tomato and stir well.
• Add tamarind juice and salt, stir and mix well. Make thick gravy and allow it to boil.
• When boiled, place crab pieces.
• Cover and cook in a medium heat for the next 10 minutes. That time you can see more juice/water release from the crab.
• Uncover the pan, mix and make sure the gravy well covers all crab pieces.
• Cover it again and cook for the next 5 minutes.
• Uncover and cook till gravy thickens.
• Turn off the heat and garnish Crab Masala Roast with chopped coriander leaves. Serve with hot boiled rice or kappa and enjoy 🙂

212 (640x481) (640x481)

Using shallots instead of big onion, enhance your Crab Masala Roast gravy’s taste and texture

There is sufficient water in the crab for this recipe so no need to add extra/more water

Try to use fresh crabs and fresh spices powders in this recipe


Leave a Reply

Your email address will not be published. Required fields are marked *