Ghee Roast is one of the most popular delicacies of Mangalore, popularized by the bunts of kundapur. Today almost every Mangalorean restaurant serves Ghee Roast. I prefer crabs and prawns over chicken, for they have a distinct flavour. I dedicate this recipe to my friends who have a fascination for exotic mangalorean sea food. Ghee Roast is a signature dish of Mangalore and several different forms of this dish exist ranging from chicken ghee roast, mutton ghee roast, prawns ghee roast, crab ghee roast and for vegetarians there is a paneer ghee roast. The spicy and tangy mixture including red chilly and a generous dash of ghee (clarified butter) gives a unique flavour. Tamarind paste is used to impart tanginess and a rich dark brown colour to the dish. This concoction of flavors neatly blend with the succulent crabs, making the dish a mouthwatering fare.When the aroma of ghee and the crab meat permeates in the air....it's enough to get you salivated in no time. So this tangy and spicy affair is worth trying.
Ingredients :
4-5 medium crabs cleaned and cut
2-3 tblsp ghee
1 tsp or salt to taste
few curry leaves & coriander leaves
For masala :
5-6 bedagi red chillies
1 tblsp coriander seeds
1 tsp cumin seeds
1/2 to 1 tsp black pepper
1 small piece cinnamon
2 cloves
2-3 fenugreek seeds
1 inch chopped ginger
3-4 garlic cloves
1 small chopped onion
1 tsp tamarind paste
Method :
1. Heat 1 tsp ghee in a pan, roast the bedagi chillies. Now roast the other whole spices along with garlic, ginger and onion.
2. Grind the roasted ingredients along with tamarind paste and little water to a smooth paste.
3. Heat the remaining ghee in a nonstick kadai and saute the ground masala on slow flame for 20-25 minutes or till the ghee starts leaving the masala.
4. Now add the cleaned crabs, salt and about 1/2 cup water. Cover with lid and let cook on medium flame for 8-10 minutes.
5. Add the curry leaves and give a stir. Garnish with few coriander leaves.
6. Serve hot with steamed rice or neer dosa & meen gassi.
4-5 medium crabs cleaned and cut
2-3 tblsp ghee
1 tsp or salt to taste
few curry leaves & coriander leaves
For masala :5-6 bedagi red chillies
1 tblsp coriander seeds
1 tsp cumin seeds
1/2 to 1 tsp black pepper
1 small piece cinnamon
2 cloves
2-3 fenugreek seeds
1 inch chopped ginger
3-4 garlic cloves
1 small chopped onion
1 tsp tamarind paste
Method :
1. Heat 1 tsp ghee in a pan, roast the bedagi chillies. Now roast the other whole spices along with garlic, ginger and onion.
2. Grind the roasted ingredients along with tamarind paste and little water to a smooth paste.
3. Heat the remaining ghee in a nonstick kadai and saute the ground masala on slow flame for 20-25 minutes or till the ghee starts leaving the masala.
4. Now add the cleaned crabs, salt and about 1/2 cup water. Cover with lid and let cook on medium flame for 8-10 minutes.
5. Add the curry leaves and give a stir. Garnish with few coriander leaves.
6. Serve hot with steamed rice or neer dosa & meen gassi.
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