Crab roast with mashed tapioca

  • Servings : 3
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 5m

Crab roast


  • Coconut oil – 2 to 3 tbsp
  • Mustard seeds – 1 tsp
  • Ginger – 1 1/2 tbsp (finely chopped)
  • Garlic – 1 1/2 tbsp (finely chopped)
  • Green chilli – 2 to 3 nos (slitted)
  • Onion – 2 to 3 numbers (sliced)
  • Shallots – 15 nos
  • Coriander powder – 2 tbsp
  • Red chilli powder – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Black pepper powder – 1 1/2tsp
  • Garam Masala – 11/2 tsp
  • Fennel powder – 1 1/2 tsp
  • Fenugreek powder – 1 pinch
  • Tomato – 1 cup (sliced)
  • Tamarind – lemon sized (soak in I cup of water for 5 to 10 minutes)
  • Water – 1 cup
  • Curry leaves – few
  • Salt as needed.


In a heated pan add oil and once the oil is hot, add mustard seeds. When the seeds start to pop, add ginger, garlic, green chilly, curry leaves and saute for a while. Now add the onions and shallots, saute till brown. Add little salt to make the colour change fast. Then add the coriander powder and saute for a while. After that add red chilly powder, turmeric powder, black pepper powder (1 tsp), garam masala (1 tsp), fennel powder and fenugreek powder. Saute till fragrant (do not over fry). Add sliced tomatoes and cook till soft. Add the juice of the soaked tamarind, mix well and add crab and salt as needed. Mix well. Add 1 cup of water, curry leaves and mix well. Cover and cook over low flame. Crab will turn red upon cooking. Once the crab is cooked well, add black pepper (1/2 tsp), garam masala (1/2 tsp) and a teaspoon of coconut oil. Add few curry leaves also. Mix well and crab roast is ready.

Preparation of mashed tapioca : click on the link –  Mashed Tapioca

Refer step by step cooking video below.

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