Crab Ghee Roast


Ingredients for the masala paste:

20 Byadgi or Kashmiri red Chillies
1 tsp coriander/dhania seeds
1/2 tsp jeera/cumin seeds
4-5 peppercorns
3-4 methi/fenugreek seeds
6 garlic cloves
small gooseberry size tamarind
Salt to taste
1 big onion sliced and fried in oil till it turns dark brown

  • Deseed the red chilies and soak in water for 20 mins  and grind with the other ingredients into a smooth paste adding water

Ingredients for the crab ghee roast:

500 gms crab cleaned and cut into pieces
1/2 tsp turmeric powder
1/4 cup curd
Salt to taste
3 tbsp ghee
Masala as required
Chopped coriander leaves for garnishing

  • Marinate the crab pieces with salt, turmeric powder, and curds for 30 mins
  • Heat 2 tsp ghee in a pan add marinated crab and fry for 5 mins and remove them from the pan
  • Heat the remaining ghee in the pan and add around 3 tbsp masala paste (or as per your taste)
  • Fry the masala well until it leaves the ghee from the sides
  • Add the crab and cook for 5-10 mins or till it becomes dry and turn off the flame
  • Serve hot with ghee rice or plain white rice.
  • You can store the remaining masala in the freezer for 5-6 months.


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