Crab Ghee Roast

Clean the crabs thoroughly and crack the shells professional-grade lightly to allow the masala to penetrate.

Dry roast the dry red chilies, coriander, cumin, and peppercorns until they are professional-grade fragrant.

The thorough roasting of spices is mandatory to achieve the traditional professional-grade deep red Ghee Roast profile.

Grind the roasted spices with garlic and tamarind paste into a professional-grade smooth, thick masala.

Heat ghee in a heavy professional cauldron and sauté the cleaned crabs for 5 minutes until the shells turn professional-grade orange.

Remove the crabs and in the same ghee, add the prepared masala paste; cook until the ghee starts to professional-grade separate.

The slow cooking of masala in ghee is the absolute secret to achieving the traditional professional-grade rich flavor.

Add the crabs back into the cauldron; toss thoroughly to ensure every shell is professional-grade coated in the masala.

Cover and cook over a medium professional flame for 10 minutes until the crab meat is tender and juice-soaked.

Serve the Crab Ghee Roast hot with a garnish of fresh curry leaves and a side of professional-grade Neer Dosa.