Crab Masala Fry- Kerala Style Crab Masala Roast- Njandu Masala Purattiyathu is a popular dish are commonly used, stir- fried in a semi-thick, sweet and savoury tomato, onion and spiced based masala gravy. The detailed recipe with step by step cooking pictures follows.
It’s really tasty and exceptional seafood delicacy of Kerala, India. This dish is very popular in Kerala’s toddy shops/ kallu shaapu. I got this attractive recipe from a traditional toddy shop in Kumarakom in Kerala long back. During our boat cruise or travelling across the village, we can see a small thatched building with a black board and written ‘ kallu’ bodly in white. This spicy curry or non- veg curries are served as a side dish for toddy. The most commonly served dishes are mashed tapioca, red fish curry, mussels fry, duck roast, frog leg fry, pearl spot/ karimeen fry in banana leaf many varities of lip- smacking food are available in toddy shops. The served recipes highlight is hot, spicy and tangy dishes.
Crab masala fry is a fragrant medley of spices and really aromatic dish. My Amma/ Mom used to make crab with grounded coconut and that gravy also tastes so good. I have already posted a Kerala style crab curry with coconut paste. I am a crazy lover of crab from my childhood. This is an easy to make crab masala fry with limited ingredients that are normally available in our kitchen store. This makes a great combination with rice and rasam . Just give a try and I am sure you crave more and more.
How to Make Crab Masala Fry- Kerala Toddy Shop Style Crab Masala Roast- Njandu Masala Purattiyathu
Clean the crab, by removing the hard shell and then clean it properly with salt, better to separate the legs and cut the crab into 2 pieces, ( if the crab is too big) so that the crab can be coated with the masala properly. Keep it aside.
Wash and slice onion, chop tomatoes, crush ginger, garlic and green chillies. Keep it ready and set aside.
Heat a clay pot or deep bottom fry pan with coconut oil and add mustard seeds. Allow it to splutter.
Add sliced onions and curry leaves, saute well. Add a pinch of salt and fry the onion until soft and translucent.
Add in the crushed ginger, garlic and green chillies and saute for a couple of minutes in a medium low flame until the raw smell goes on.
Then add turmeric powder, pepper powder, crushed red chillies, kashmiri chilly powder, coriander powder and fennel powder, saute for a couple of minutes in a very low flame.
Add the crab, salt and saute well until the masala gets coated around the crab. Add chopped tomatoes too.
Then pour 1/4 cup water, close the pot with a lid and cook on medium low flame until the water content reduces and the crab turns the color to reddish orange. This indicates that the crab has cooked well.
Add coriander leaves and pour 1 tsp lemon juice. Serve hot with rice.
Enjoy!! Happy cooking.