Ingredients with Measurements:
- 1 pound crab meat
- 2 tablespoons tamarind paste
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 green chili, chopped
- 1/4 cup chopped coriander leaves
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, mix together tamarind paste, coriander powder, turmeric powder, red chili powder, and salt. Add crab meat and mix well. Let it marinate for 30 minutes.
2. Heat oil in a large skillet or wok over medium-high heat. Add onion, garlic, ginger, and green chili. Saute for 2-3 minutes until onion is translucent.
3. Add marinated crab meat to the skillet and stir well. Cook for 10-12 minutes until the crab meat is cooked through.
4. Garnish with chopped coriander leaves and serve hot.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Shrimp or prawns can be used instead of crab meat.
- Lemon juice can be used instead of tamarind paste.
Variations:
- Add chopped tomatoes to the skillet for a tangy flavor.
- Use coconut milk instead of oil for a creamy texture.
Tips and tricks:
- Use fresh crab meat for the best flavor.
- Adjust the amount of chili powder according to your taste preference.
Storage instructions:
- Store leftover njandu roast in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the njandu roast in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the njandu roast in a large bowl or on a platter.
Garnishes:
- Chopped coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the njandu roast is too dry, add a splash of water to the skillet.
Food safety advice:
- Make sure the crab meat is cooked through before serving.
Food history:
- Njandu roast is a popular seafood dish in Kerala, India.
Flavor profiles:
- Tangy, spicy, and savory
Serving suggestions:
- Serve hot as a main course dish.
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Region: Indian