Crab Ghee Roast
A popular meal from the coastal region of Karnataka, India, Mangalore Ghee Roast is specifically linked to the city of Mangalore. Ghee, or clarified butter, and a combination of local spices are used extensively, giving it a reputation for having spicy and aromatic flavours.Origins and HistoryRegional Origins: Mangalore, a seaside city renowned for its varied and tasty cuisine, is where the dish originally came from. The rich culinary legacy of Karnataka's coastal belt is reflected in the region's cuisine, which frequently uses a lot of seafood and regional spices.Culinary Evolution: Since ghee is a common ingredient in many Indian kitchens, it is believed that ghee roast originated from traditional South Indian dishes. The process of roasting spices in ghee brings out their flavours and produces a dense, fragrant base for the dish Thus, I'm going to show you how to make a delectable ghee roast with crabs today that will surpass any hotel-style cuisine.
Ingredients
- Crabs cleaned-600 grams
- Salt -1/2 tsp
- Turmeric -1/4 tsp
- Water – 1/2 cup
For the Masala :-
- Byadagi Chilli-10
- Coriander seeds-3 Tbsp
- Ginger-1 inch
- Garlic pods-12
- Curry leaves-6
- Cumin-1/2 tsp
- Mustard seeds-1/8 tsp
- Fenugreek seeds-10
- Copra-1 Tbsp
- Black Pepper-10
- Fennel seeds-1/2 tsp
- Small piece of Tamarind
- Turmeric-1/4 tsp
Ghee roast preparation :-
- Ghee -5+2 Tbsp
- Few Curry leaves
- Salt-1/4 tsp
- Lemon -1/2
- Jaggery -1/4 tsp
Instructions
- Wash and clean the Crabs. Add it to the pan with the Water, Salt, and Turmeric. Cook for about 6-7 minutes, or until the Crab is cooked.
- All of the components listed for the masala should be dry-roasted.
- To obtain the pleasant aroma, dry roast for four to five minutes over a medium flame.
- After the masala cools, crush it into a fine paste with a small amount of Water.
- Now preheat the Pan and add the Ghee. Once the Ghee is hot, add the crushed paste and Curry leaves.
- Without adding any Water, roast the paste in the ghee for at least three to four minutes.
- Add the Lemon ,Salt, Jaggery and well mix.
- once the masala leaves the Ghee add 1/4 cup of Water and cook it for a minute
- When the masala finishes cooking, add the cooked Crabs along with an additional 2 tablespoons of Ghee, and simmer for 3 to 4 minutes so that the Crabs can absorb the sauce.
- Tasty Crab Ghee Roast is prepared; serve it hot.
Notes
The use of jaggery balances the flavour.
If you don’t have any ghee, you can substitute fresh coconut oil or combine the two.
The crabs take no more than 5 to 6 minutes to cook, so don’t overcook them.