🦀Crab Roast Inspired by Singapore!
Description
This flavorful Crab Roast was born from a moment of culinary inspiration during Soji Samson’s visit to Singapore. One unforgettable crab dish sparked her imagination — and she couldn’t rest until she recreated that taste in her own kitchen. What followed was a bold, masala-rich crab recipe layered with spices, tomatoes, and curry leaves, perfected through trial and intuition. Her foodie husband, lovingly known as Appa, was the first to taste it — and his delighted approval turned it into a family favorite. Today, this dish stands as a tribute to Soji’s adventurous palate, her creative spirit, and the joy of cooking for those she loves.
Ingredients
For the Masala
Instructions
For the masala mixture
-
Grind the powders (Chilli, pepper, turmeric), mustard seed and half of the chopped ginger and garlic. Grind it by using only a little amount of water. Keep aside.
For the crab
-
Wash the crab well and keep it aside for draining.
-
In oil, sauté the sliced onion and the remaining chopped ginger and garlic. Sauté well till transparent.
-
Mix the Masala mixture to the above step. Sauté well.
-
Add the tomato and sauté till oil comes up.
-
Add the crab and mix well.
-
Add boiled hot water to the level of the crab and then add curry leaves and salt as required. Make note, to not add too much salt as crab already contains salt!
-
Now add the 2 tamarinds.
Just wash and add the tamarinds directly to the gravy mixture. There is no need to soak the tamarinds in hot water.
-
Close with a lid and allow it to cook for about 7-10 minutes on low-medium flame.
-
Once the gravy thickens, add butter and mix.
