Name: Kerala Crab Peralan | Crab Roast With Video
Prep time: 30 min
Total time: 30 min
Ingredients: 2 nos Crabs (Approximately 5 lbs, large); 3 nos Red onion (Medium(Sliced)); 2” piece Ginger (Chopped); 5 nos Garlic cloves (Chopped); 2 tbsp Chilly powder; 1 1/2 tbsp Coriander powder; Turmeric powder (¾ tsp); 1 1/2 tbsp Tamarind paste; ½ tsp Fenugreek powder (Uluva); Salt (As reqd); 1 cup Water; Curry leaves (A few); 5 tbsp Oil

Kerala Crab Peralan: A Delightful Crab Roast

Kerala Crab Peralan, also known as Crab Roast, is a savory dish that showcases the rich and aromatic flavors of South Indian cuisine. This delectable seafood recipe, originating from the coastal regions of Kerala, combines fresh crab with a blend of spices, creating a mouthwatering experience that seafood lovers cherish.

The Origin of Kerala Crab Peralan

The dish has its roots in Kerala, a state in southern India known for its lush landscapes and vibrant culinary traditions. Kerala’s coastline provides an abundant supply of fresh seafood, making dishes like Kerala Crab Peralan staples in local households. The word “Peralan” in Malayalam, refers to a dry roast preparation, where the key ingredients are sautéed with spices until the flavors meld beautifully.

Freshness is Key

The star of the dish is undoubtedly the crab itself. Freshly caught crabs are preferred for their tender meat and succulent flavor. When selecting crabs, ensure they are alive and active, indicating their freshness. Cleaning and preparing the crabs properly is crucial to enhance the overall taste of the dish.

Cooking Techniques

The cooking process for the dish is a slow roast, allowing the spices to deeply penetrate the crab meat. This technique ensures that every bite is infused with the complex flavors of the spice blend. The dish is typically cooked on a low flame, with occasional stirring to prevent burning and to ensure even cooking.

Health Benefits of Kerala Crab Peralan

Crab is a nutrient-dense food, providing high-quality protein, essential vitamins, and minerals. It is an excellent source of: Omega-3 Fatty Acids, Vitamin B12 and Zinc.

Conclusion

Crab Roast is more than just a dish, it is a celebration of Kerala’s culinary heritage. The intricate blend of spices and the meticulous cooking process result in a dish that is both flavorful and nutritious. Whether you are a seafood enthusiast or someone looking to explore new cuisines, The dish promises a gastronomic experience that will leave you craving for more.

Kerala Crab Peralan | Crab Roast With Video

Kerala Crab Peralan, also known as Crab Roast, is a savory dish that showcases the rich and aromatic flavors of South Indian cuisine.

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Prep Time 30

Total Time 30

Course Side Dish

Cuisine Kerala

Servings people

Ingredients

2 nos Crabs Approximately 5 lbs, large
3 nos Red onion Medium(Sliced)
2” piece Ginger Chopped
5 nos Garlic cloves Chopped
2 tbsp Chilly powder
1 1/2 tbsp Coriander powder
Turmeric powder ¾ tsp
1 1/2 tbsp Tamarind paste
½ tsp Fenugreek powder Uluva
Salt As reqd
1 cup Water
Curry leaves A few
5 tbsp Oil

Instructions

For cleaning the crabs: Wash the crab well. Ensure that all dirt from the shell is removed. Wash it with a bristle scrubber if required.
Remove legs and claws and break each into two and crack the bigger pieces. This will help the spices to get to the meat easily. Make slashes or poke holes. Clean the meat well by removing all the yellow/brown gooey stuff. Remove the top shell and discard. Clean the meat that is in the bottom shell. Cut each into four pieces.
For preparing the dish, first heat oil in a pan on medium high heat.
Put in curry leaves and stir.
Add ginger and garlic and saute.
When it is light brown, add sliced onion and saute till golden.
Reduce heat to medium and add chilly powder, coriander powder, turmeric powder and fenugreek powder and roast well. Add the tamarind mixture and mix well.
Raise heat to medium high and add the water and bring to a boil. Add salt and mix well.
Add the crab pieces and mix well.
Cook covered, mixing occasionally. Cook for about 15 minutes.
Remove cover and cook until the gravy is thick enough to coat the crab.
:- For best results, cook at night and reheat and reduce the gravy the next day. Do not refrigerate during the night. This way, the meat will absorb the spices well.