Crab Ghee Roast

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

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

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

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

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

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

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

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

Cover and cook over a medium 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 Neer Dosa.