Ingredients with Measurements:
- 1 lb crab meat
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 10-12 curry leaves
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt, to taste
- 1/4 cup water
- 1 tbsp lemon juice
Special equipment needed: None
Step-by-step instructions:
1. Heat coconut oil in a pan and add mustard seeds. Once they start to splutter, add curry leaves and sauté for a few seconds.
2. Add finely chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and sauté for a minute.
4. Add red chili powder, coriander powder, turmeric powder, and salt. Mix well.
5. Add crab meat and mix well. Add water and cook for 5-7 minutes until the crab is cooked and the water has evaporated.
6. Add lemon juice and mix well.
7. Serve hot.
10 minutes preparation time, 15 minutes cooking time
5. Temperature: Medium heat
Serving size: 2-3 people
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Crab meat can be substituted with shrimp or any other seafood of your choice.
- Coconut oil can be substituted with any other cooking oil.
- Mustard seeds can be substituted with cumin seeds.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add coconut milk for a creamy texture.
- Add chopped green chilies for extra spice.
Tips and tricks:
- Use fresh crab meat for best results.
- Adjust the amount of spices according to your taste.
- Do not overcook the crab meat as it can become tough.
Storage instructions:
- Store leftover njandu roast in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a pan on medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a garnish of fresh curry leaves.
Garnishes:
- Fresh curry leaves
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Papadums
Troubleshooting advice:
- If the crab meat is too dry, add a little more water while cooking.
Food safety advice:
- Make sure the crab meat is cooked thoroughly before serving.
Food history:
- Njandu roast is a popular seafood dish from the southern Indian state of Kerala.
Flavor profiles:
- Spicy, tangy, and aromatic.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
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Region: Indian