Chilika crabs meet aromatic spices in rich buttery sauce

A Symphony of Spice and Ghee

Seafood is not just food in Odisha; it is an emotion, especially when it involves the world-famous produce from Chilika Lake. If you are looking to elevate your weekend menu, we have an exclusive culinary treat. Executive Chef Sayan Mazumdar brings to you the exquisite Crab Ghee Roast, a dish that promises to coat your palate with rich, fiery, and buttery goodness. This preparation is not merely a recipe; it is a celebration of textures and aromas designed to act as a perfect starter.

The Foundation: Fresh Catch and Aromatic Masala

The secret to this dish lies in the quality of the main ingredient. Chef Mazumdar recommends using 600 grams of cleaned Chilika Crabs, known for their sweet and succulent meat. Before the magic happens in the wok, the crabs are first gently cooked in water with a pinch of turmeric and salt for about six to seven minutes.

However, the soul of this dish is its masala paste. It requires a specific blend of spices including 10 Byadgi chillies—which provide a vibrant red color without overwhelming heat—along with coriander seeds, cumin, fennel seeds, and black pepper. To add depth, the recipe calls for fenugreek seeds, mustard seeds, and a tablespoon of copra (dried coconut).

The Art of Roasting

Creating the perfect paste requires patience. You must dry-roast all the masala components over a medium flame for four to five minutes. This step is crucial to release a pleasant, nutty aroma. Once cooled, these roasted spices are crushed into a fine paste with a splash of water, ready to meet the ghee.

Bringing It All Together

As the name suggests, ghee is the hero here. You will need about 7 tablespoons of ghee heated in a pan. When the ghee is hot, the ground spice paste and fresh curry leaves are added. The paste must be roasted in the ghee for at least three to four minutes without adding water, allowing the fats to separate and the flavors to mature.

A Balance of Flavors

What makes this Crab Ghee Roast truly unique is the balance of taste profiles. It isn't just spicy; it is a complex interplay of tart and sweet. Chef Sayan incorporates tamarind pulp and lemon juice for acidity, balanced perfectly by a quarter teaspoon of jaggery.

Once the masala releases the ghee, a little water is added to adjust the consistency before the pre-cooked crabs join the pan. Simmering the crabs in this thick, aromatic sauce for another 3 to 4 minutes ensures the meat absorbs every bit of flavor. Served hot, this dish is a sensory masterpiece offering a vivid red presentation and a texture that demands you eat with your hands.

With inputs from: Executive Chef Sayan Mazumdar, ITC Fortune, Bhubaneswar