Ingredients with Measurements:
- 1 lb crab meat
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 1 lemon, sliced
Special Equipment Needed:
- Large skillet
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine the crab meat, ginger, curry powder, salt, and black pepper. Mix well until the crab meat is coated with the spices.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the crab meat mixture to the skillet and cook for 5-7 minutes, stirring occasionally, until the crab meat is heated through and slightly browned.
4. Add the chopped cilantro to the skillet and stir to combine.
5. Serve the Njandu Roast with Ginger and Curry Powder hot, garnished with lemon slices.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 12g
Carbohydrates: 6g
Protein: 24g
Sodium: 650mg
Substitutions for ingredients:
- Instead of crab meat, you can use shrimp or lobster meat.
- Instead of olive oil, you can use vegetable oil or coconut oil.
- Instead of cilantro, you can use parsley or basil.
Variations:
- Add diced onions and bell peppers to the skillet for extra flavor.
- Use different spices, such as cumin or turmeric, to change the flavor profile.
- Serve the Njandu Roast with Ginger and Curry Powder over rice or noodles for a more filling meal.
Tips and Tricks:
- Make sure to use fresh crab meat for the best flavor.
- Be careful not to overcook the crab meat, as it can become tough and rubbery.
- Adjust the amount of curry powder to your liking.
Storage Instructions:
Store any leftover Njandu Roast with Ginger and Curry Powder in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Njandu Roast with Ginger and Curry Powder in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the Njandu Roast with Ginger and Curry Powder on a platter, garnished with lemon slices and fresh cilantro.
Garnishes:
Lemon slices and fresh cilantro
Pairings:
- Serve the Njandu Roast with Ginger and Curry Powder with a side of steamed vegetables, such as broccoli or carrots.
- Pair the dish with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Steamed vegetables
- Rice or noodles
Troubleshooting Advice:
- If the crab meat is too dry, add a splash of water or chicken broth to the skillet.
Food Safety Advice:
- Make sure to cook the crab meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover Njandu Roast with Ginger and Curry Powder in the refrigerator within 2 hours of cooking.
Food History:
Njandu Roast with Ginger and Curry Powder is a popular dish in Kerala, India, where it is often made with fresh crab caught off the coast.
Flavor Profiles:
The dish has a spicy and aromatic flavor, with a hint of ginger and curry powder.
Serving Suggestions:
Serve the Njandu Roast with Ginger and Curry Powder as an appetizer or main course.
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Region: Indian