Mangalore Style Crab Ghee Roast
This authentic Mangalorean Crab Ghee Roast recipe is made with a special, freshly ground masala paste and a generous amount of ghee, which gives it that signature, unforgettable taste.
Servings 2
Ingredients
For Cooking Crabs
- 500 grams Crab pieces medium size (1 piece cut into half)
- 2 tbsp chopped garlic
- 1 medium onion finely chopped
- 10 curry leaves
- 1 large green chili
- ½ tsp turmeric powder
- ¾ tsp salt
- 5 tbsp cooking oil ghee or coconut oil
For the Ghee Roast Masala:
- 10 dry red chilies byadgi or Kashmiri red chilies
- 2 tbsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp black peppercorns
- ½ tsp fenugreek seeds methi
- 4 cloves
- 2 inches cinnamon stick
- 10 cashewnuts
- 10 curry leaves
- 3 cloves garlic
- 1 tbsp tamarind pulp
- ¼ cup water
For Ghee Roast Cooking
- 3 tbsp ghee
- 10 curry leaves
- 1 tsp jaggery
Instructions
Preparation
- Ask your fish monger to cut and clean the crab pieces. Before cooking, place the crab pieces in a bowl and wash it thoroughly with 1 tsp salt and 1 tsp turmeric powder. Remove any impurties and gently wash by keeping the white crab meat intact.
- Chop onion, garlic, and green chili.
For Cooking Crabs
- Heat cooking oil in a large wok for 2 minutes on medium heat. Add chopped garlic and fry until golden and aromatic.
- Then add chopped onion, curry leaves, and green chili. Saute onion until soft and pink. Now add salt, and turmeric powder and stir well. To this, add crab pieces and stir well. Add 3/4 cup of water and cook on slow flame for 10 minutes.
- Turn off the flame and keep warm.
For Ghee Roast Masala
- Heat a pan on low heat for 3 minutes. Add dried red chilies and dry roast for 2 minutes. Push the roasted chilies to a side of the pan and add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cloves and cinnamon. Dry roast all together for 2 minutes on low flame. Finally, add cashewnuts and roast for a minute. Cool the spices and add it to a grinding jar, along with curry leaves, garlic, and tamarind pulp.
- Grind to a smooth paste by adding 1/4 cup of water. Adjust water as needed, but avoid adding too much water.
For Ghee Roast Cooking
- Heat a thick bottom wide saucepan on medium heat for 2 minutes. Add curry leaves, and the prepared ghee roast masala along with 1/4 cup water. Fry the masala for at least 5 minutes on sl ow flame or until the ghee seperates and the masala turns into rich dark color.
- Pour the liquid from the cooked crabs into the ghee roast masala and cook for another 5 minutes.
- Now add the cooked crab pieces and stir until well combined.
- Finally, add jaggery and more curry leaves. Taste and check the salt.
- Remove from the heat and serve hot with neer dosa or paratha or as a side dish.