Ingredients with Measurements:
- 1 lb crab meat
- 1 cup grated coconut
- 1 tsp cardamom powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp black pepper powder
- 1 tsp salt
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 green chili, chopped
- 1 tbsp lemon juice
- 2 tbsp chopped coriander leaves
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the grated coconut, cardamom powder, red chili powder, turmeric powder, coriander powder, cumin powder, fennel powder, black pepper powder, and salt.
2. Add the crab meat to the bowl and mix well, making sure the spices are evenly distributed.
3. Heat the coconut oil in a large skillet over medium heat.
4. Add the chopped onion, minced garlic, grated ginger, and chopped green chili to the skillet and sauté until the onion is translucent.
5. Add the spiced crab meat to the skillet and stir well to combine with the onion mixture.
6. Cover the skillet and cook for 10-15 minutes, stirring occasionally, until the crab meat is cooked through.
7. Remove the lid and continue cooking for another 5-10 minutes, stirring occasionally, until the coconut is lightly toasted and the mixture is dry.
8. Remove from heat and stir in the lemon juice and chopped coriander leaves.
9. Serve hot with rice or bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 15g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Fresh crab meat can be substituted with canned crab meat or other seafood such as shrimp or scallops.
- Fresh grated coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add diced tomatoes or bell peppers for a pop of color and flavor.
- Substitute the cardamom powder with garam masala for a different spice blend.
- Add a splash of coconut milk for a creamier texture.
Tips and tricks:
- Make sure to mix the spices and crab meat well to ensure even flavor distribution.
- Use fresh crab meat for the best flavor and texture.
- Adjust the spice level to your preference by adding more or less chili powder.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the crab roast in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the crab roast in a large bowl or on a platter with fresh coriander leaves as a garnish.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the crab roast is too dry, add a splash of water or coconut milk to moisten it.
Food safety advice:
- Make sure to cook the crab meat thoroughly to avoid any foodborne illnesses.
Food history:
- Njandu roast is a popular dish in Kerala, India, where it is typically made with fresh crab meat and a blend of spices.
Flavor profiles:
- Spicy, savory, and slightly sweet from the coconut.
Serving suggestions:
- Serve hot as a main dish with rice or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Indian
Taste: Spicy, Savory, Coconutty, Cardamom, Tangy, Cardamom-Infused