Nadan Njandu Roast/Kerala Style Spicy Crab Roast

Ingredients

1. Crab,cleaned-250 gms

2. Onion,sliced-1 cup( 2 small)

3. Green chilies,cut vertically-1 no( or to taste)

4. Curry leaves-2 sprigs

5. Tomato,chopped-1/2 cup(1 medium)

6. Thick coconut milk-1/4 cup

7. Water-as required

8. Salt-to taste

9. Oil-as required

For masala paste

1. Ginger-1/2 " piece

2. Garlic-2 cloves

3. Shallots-4 to 5 nos

4. Kashmiri chili powder -3/4 to 1 tbsp

5. Coriander powder-1.5 tsp

6. Turmeric powder-1/2 tsp

7. Black pepper powder-1/4 to 1/2 tsp

8. Garam masala powder-1/2 tsp

9. Water-as required

Method: Grind together all the ingredients listed under 'For masala paste' to form a thick paste and keep aside. Heat oil in a pan and add onion, green chilies, and curry leaves. Sauté until it turns golden brown ,on a medium low flame. Add the masala paste and cook over a medium low flame, stirring continuously, for 4 to 5 minutes or until oil separates. Add finely chopped tomato and cook until it turns soft and oil separates. Add salt to taste. Add crab, 1/2 cup water (or more if required) and mix well. Cover and cook until it is done. Uncover and cook until gravy turns thick. Add coconut milk and mix well. Cook for 4 to 5 minutes or until the gravy coats the crab pieces. Add more curry leaves, if desired. Serve with rice or chapathi.

Happy Cooking!

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