Indian cuisine · Fish & Seafood

Njandu Roast

Kerala-style crab meat dry-roasted with shallots, black pepper and curry leaf into a dark masala.

Ingredients · for 4 servings

• 500 g crab meat
• 10 shallots
• 1 piece ginger (4 cm)
• 6 garlic cloves
• 2 tsp black peppercorns
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 1 tsp fennel seeds
• 2 tomatoes
• 25 curry leaves
• 4 tbsp coconut oil
• Salt

Instructions

1. Mix the crab meat with the turmeric and 1/2 tsp salt and let it sit for 15 min.; slice the shallots, finely chop the ginger and garlic, and dice the tomatoes.
2. Coarsely crush the peppercorns and fennel seeds in a mortar so the pepper pieces are still visible.
3. Heat the coconut oil in a wide pan, let the curry leaves sizzle for 20 sec. and fry the shallots, ginger and garlic over medium heat for 8–10 min. until golden brown.
4. Add the Kashmiri chili powder, toast for 1 min., then stir in the tomatoes and cook uncovered for 6–8 min. until a thick, dark masala forms and the oil separates out.
5. Fold in the crab meat and cook uncovered over medium heat for 8–10 min. until the masala is nearly dry and clings to the meat.
6. Stir in the crushed pepper, toss for 2 min., season with salt and serve hot with rice or appam.