CRAB RAW MANGO ROAST

Crab Raw Mango Roast! 🦀🥭

​There is something magical about the pairing of fresh seafood and the sharp tang of raw mango. In Kerala, this combination is a culinary masterpiece. Today, we are diving into a thick, luscious Crab Raw Mango Roast—where the sweetness of the crab meat is perfectly balanced by a rich, masala-infused raw mango paste.

​If you are looking for that authentic "thani nadan" (purely traditional) taste that makes your mouth water just by the smell, this recipe is for you!

​Ingredients

​▪️Crab: 1 kg (cleaned and halved)

​For the Mango Paste: 1 medium-sized raw mango (peeled and chopped)

▪️​Shallots (Small Onions): 15–20 nos (sliced)

​▪️Ginger-Garlic Paste: 1.5 tbsp

​▪️Green Chilies: 3–4 (slit)

▪️​Tomato: 1 medium (chopped)

​Spice Mix:

▪️​Kashmiri Red Chili Powder: 2 tbsp

​Coriander Powder: 1.5 tbsp

▪️​Turmeric Powder: ½ tsp

▪️​Garam Masala: 1 tsp

​▪️Black Pepper Powder: ½ tsp

​▪️Coconut Milk (Thin): 1 cup (optional, for gravy consistency)

▪️​Coconut Oil: 3 tbsp

▪️​Curry Leaves: Plenty!

▪️Raw mango slice

▪️​Salt: To taste

​Method of Preparation

​The Secret Paste: Grind the chopped raw mango with a little water into a smooth, thick paste. This is the heart of the dish!

​Sauté the Aromatics: Heat coconut oil in a heavy-bottomed pan (a Meen Chatti or clay pot is best). Add mustard seeds (optional), then throw in the shallots, green chilies, and lots of curry leaves. Sauté until the onions are golden brown.

​Add the Masala: Add the ginger-garlic paste and sauté until the raw smell goes away. Lower the flame and add all the spice powders (chili, coriander, turmeric, pepper, and garam masala). Stir for a minute until fragrant.

​The Mango Base: Add the chopped tomato and cook until soft. Now, pour in your prepared raw mango paste. Mix well and let it cook for 2–3 minutes until the oil starts to separate.

​Cook the Crab: Add the cleaned crab pieces and salt. Toss them thoroughly so the thick masala coats every crevice of the crab.

​Simmer: Add half a cup of water (or thin coconut milk) and cover the pan. Let it cook on medium-low heat for about 15–20 minutes.

​The Roast: Once the crab is cooked, remove the lid and increase the heat slightly. Add sliced mango and Stir continuously until the gravy thickens and clings to the crab like a rich, dark roast.

​Finish: Garnish with fresh curry leaves and a drizzle of raw coconut oil for that final punch of aroma.

>​Chef’s Note:

​The sourness of the mango can vary. If your mango is extremely sour, adjust the quantity of the paste accordingly. This roast tastes even better the next day once the crab has fully soaked up the tangy masala!

Enjoyed this recipe? Follow for more authentic Kerala flavors!

Chef Shibin Official ❤️