Put the spice back in the Crab Roast, with this Indian recipe.
We went through a season of enjoying varieties of shell fish at home. This one will be a hit with any of you who loves the perfect combo of seafood and spicy fare.
Heat 2tbs coconut oil in a mud vessel.
Temper with curry leaves, 1 pinch fenugreek, chopped shallots, 2 dried red chillies and 1/2tsp mustard seeds.
Add 1 tbs fresh ginger garlic paste, 3 slit green chillies and sauté well.
Make a paste out of 1tsp red chilli powder, 1 tsp paprika or Kashmiri chilli powder, 1/2 tsp garam masala, 2 tsp coriander powder, 1/2 tsp turmeric powder and 1/2 tsp black pepper powder.
Add this paste to the vessel and sauté until oil runs clear. Add 2 chopped tomatoes and sauté well. Add 1/2 kg crab pieces and 2 cups water. Cook until the gravy thickens. Add a cup of coconut milk. Stir.
Garnish with curry leaves. Serve hot with rice.
By Christ & Co.
