Nadan crab roast or Authentic Kerala crab roast

Crab is a very demanded sea food around the world. And so crab food is done is different ways and styles around different cultures. Here, i have prepared crab in a very authentically Kerala taste. In this dish the crab meat is cooked in its own juices and thereby keeping intact the genuine flavor of the crab.In short, if a crab lover try this dish once, they would crave it for ever!

Ingredients:
Crab: 4 medium sized ( cut and cleaned)
Onion: 2 medium (chopped)
Green chillies: 2 ( sliced)
Curry leaves: 2 stems
Ginger: 1 inch (chopped)
Red chilli powder: 1 tsp
turmeric powder: 1/4th spoon.
salt: to taste.
Oil ( pref. coconut oil) : 1 tablespoon.

Preparation:
Cut and clean the crab. Keep aside. Heat a kadai and when it smokes, put in oil. When oil has heated, add green chilies and saute till it turns white( this reduces the heat of the chilies). Then add chopped ginger and saute for a minute. Add curry leaves and when it is done popping, add onion and saute for a minute till the onion is cooked a bit. It needn't become transparent.  To this add red chili powder, turmeric powder and salt (salt must be used less than your taste because else the dish will end up salty). After sauteing it for a minute or so for the spices to cook, add the cut cleaned crab meat. And cover the dish on a medium flame for 10 to 15 minutes. Do not forget to keep checking the dish . By this time, the crab would be cooked in its own juices.

You can also garnish it with a few more fried curry leaves. Serve it with some hot rice and relish the authentic Kerala Crab roast.   

Traditional Kerala style Fish curry

Ingredients

Fish ( any fish cleaned and cut)

Onion:1

Tomato:2

Garlic: 10 pods

Ginger: 1 inch

Tamarind juice: 1 small bowl

Red chilly powder: 2 tsp

Turmeric powder: 1/2th tsp

Salt to taste: to taste

Oil: to garnish

Curry leaves: 1 stem.

Preparation:

Marinate cleaned and cut fish with 1 tsp red chilly powder and 1/4th tsp turmeric powder along with a little salt. Keep it for 1/2 an hour. While doing so, slice onion into thin slices and dice tomato in to cubes. In an earth vessel( vessels made of clay, preferably, otherwise a kadai or a deep vessel can be opted) place in onion, tomato, chopped ginger and crushed( make sure not chopped) garlic. With hand mix in quite well so that their essence mix in quite well. After a minute of doing so, add turmeric and chilly powders along with salt and tamarind juice.If you cant find tamarind then can use 1 lemon juice. Mix well and place the vessel on the medium flame. After 5 minutes, Add fish and reduce the flame to minimum. Cover with lid and allow the fish to cook, then when the fish is done, open the lid and allow excess water to evaporate. when the right consistency is attained pour in 1 tblsp of coconut oil and 1 stem of curry leaves. immediately cover with lid till it is served.

Best with rice.