Kerala style crab roast

To prepare Kerala style crab roast, start by heating coconut oil in a Kadai or large cooking pan over medium flame. Once the oil is hot, add mustard seeds and wait for them to pop. Then, add curry leaves, sliced onions, and sauté until the onions turn pink. Next, incorporate chopped tomatoes, crushed ginger, garlic, green chilies, and salt. Mix well, then add turmeric, chili powder, coriander powder, and garam masala, sautéing for five minutes. Add hot water and the cleaned crab, cooking for about 10 minutes. Finally, stir in lemon juice and cook for an additional minute before serving.

Yes, Kerala style crab roast is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. However, always check the labels of any pre-packaged spices or condiments you use to ensure they are gluten-free.

If you're looking for a substitute for crab in this recipe, you can use shrimp or lobster for a similar seafood flavor. Alternatively, for a vegetarian option, consider using paneer or tofu, though the cooking time may vary. Adjust the spices to suit the chosen substitute.

To store leftover Kerala style crab roast, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. For longer storage, consider freezing it, where it can last for up to a month. Reheat thoroughly before serving.

Kerala style crab roast pairs beautifully with steamed rice, appam, or parotta. You can also serve it with a side of coconut chutney or a fresh salad to balance the spiciness of the dish. A chilled glass of coconut water or a light beer can complement the flavors well.