Ingredients with Measurements:
- 1 lb crab meat
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel seeds
- 1 tsp black pepper powder
- 1 tsp salt
- 2 tbsp coconut oil
- 1 onion, chopped
- 1 tomato, chopped
- 2 green chilies, chopped
- 1 tbsp ginger-garlic paste
- 1/4 cup chopped coriander leaves
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, mix together the crab meat, red chili powder, garam masala powder, turmeric powder, coriander powder, cumin powder, fennel seeds, black pepper powder, and salt.
2. Heat the coconut oil in a large skillet or wok over medium-high heat.
3. Add the chopped onion and sauté until translucent.
4. Add the chopped tomato, green chilies, and ginger-garlic paste. Sauté for a few minutes until the tomato is soft.
5. Add the crab meat mixture to the skillet and stir-fry for 5-7 minutes until the crab is cooked through.
6. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 9g
Protein: 20g
Carbohydrates: 6g
Fiber: 2g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Crab meat can be substituted with shrimp or lobster meat.
- Coconut oil can be substituted with vegetable oil or ghee.
- Green chilies can be substituted with jalapeño peppers or serrano peppers.
Variations:
- Add chopped bell peppers or carrots for extra crunch and color.
- Use different spice blends such as curry powder or cajun seasoning.
- Add a splash of lemon juice for a tangy flavor.
Tips and tricks:
- Make sure to remove any shell or cartilage from the crab meat before cooking.
- Adjust the amount of red chili powder and green chilies according to your spice preference.
- Serve with steamed rice or naan bread.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or platter with a sprinkle of chopped coriander leaves on top.
Garnishes:
Chopped coriander leaves or lemon wedges.
Pairings:
Steamed rice, naan bread, or roasted vegetables.
Suggested side dishes:
Cucumber raita, mango chutney, or onion bhajis.
Troubleshooting advice:
- If the crab meat is too dry, add a splash of water or chicken broth to the skillet.
- If the dish is too spicy, add a dollop of plain yogurt or sour cream to cool it down.
Food safety advice:
Make sure to cook the crab meat thoroughly to avoid any foodborne illnesses.
Food history:
Njandu Roast is a popular seafood dish from the coastal regions of India, particularly in the state of Kerala.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot as a main course dish with rice or bread.
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Region: Indian