Nandu Roast (crab Roast)
Nandu Roast, also known as Crab Roast, is a popular dish in Mangalurean Catholic Cuisine. This spicy and flavorful crab dish is a favorite among seafood lovers.
Ingredients
- 1 kg crab, cleaned and cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, finely chopped
- 4-5 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 tablespoons red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and sauté the onions until golden brown.
- Add the ginger-garlic paste and green chilies, and sauté for a few minutes.
- Next, add the tomatoes and cook until they turn mushy.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Add the cleaned crab pieces and mix until they are coated with the masala.
- Cover and cook for 15-20 minutes, stirring occasionally, until the crab is cooked through.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Large pan Spatula Cutting board Knife
Tools
Stove
Serving suggestions
Nandu Roast is best served with steamed rice or neer dosa (rice crepes).
Tips & tricks
Be careful while cleaning and handling the crab to avoid any injuries. Adjust the spice levels according to your preference.
Cost
$20