Spicy crab on a bed of curry leaves

Spicy crab on a bed of curry leaves

Succulent crab roasted in spicy, flavoursome masala tastes amazing with rice. The dish prepared in the traditional Kerala style has the perfect balance of heat from black pepper and a hint of sourness from the Malabar tamarind.


10 big crabs

1 tbsp chilli powder

1/2 tsp turmeric powder

1 1/2 tbsp ginger (crushed)

1 1/2 tbsp garlic (crushed)

2 bulbs Malabar tamarind

1 1/2 tbsp black pepper powder

1 cup onion (sliced)

A fistful of curry leaves

Oil as required

Salt as required


Soak the tamarind bulbs in 3/4 cup water

In a wok, mix the soaked tamarind bulbs, chilli powder, turmeric powder, ginger, garlic, and salt

Remove the shell of the crabs and clean well

Cut the crabs into two and add into the masala mix in the wok

Add some water in it and cook the crabs

Stir well and turn off the flame

Allow the crabs to soak in the flavour of the masala

In a pan, heat some coconut oil

Put the curry leaves

Place the crab pieces on top of this bed of curry leaves

Sprinkle black pepper powder

On a low flame, sear all the sides of the crab meat

Sprinkle black pepper on top as the crab pieces are flipped

When the crab is roasted well, scoop it out including the curry leaves are place it on the serving dish

Fry some onions and garnish on top of the dish.

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