Chettinad Crab Roast, How to make Chettinad Nandu Masala

Chettinad Crab Roast is a beautifully rustic and aromatic dish where freshly ground spices meet tender crab in the most irresistible way. The masala is slow-roasted until deep and flavorful, then cooked together with the crab so every claw and shell gets coated with that spicy goodness. Simple ingredients, homestyle steps, and bold South Indian flavors make this one of those comforting seafood recipes you’ll want to make again and again.

This dish also holds a very special place as I used to make this exact recipe during my college days whenever my friends visited home. Somewhere along the way, it became our mini tradition — crab roast, chicken biryani, and fish kuzhambu were always on the menu. The moment they walked in, they never asked what was cooking… they already knew. They loved this crab roast so much that they requested it every single time, and the happy chatter, the aroma of masala roasting, and the excitement of cooking for friends still remain some of my fondest memories.

Even today, when I make Chettinad Crab Roast, it takes me back to those carefree days filled with friendship, laughter, and good food. If you enjoy bold flavors and nostalgic, homestyle cooking, this dish will definitely become a favorite in your kitchen too.

A Bite of History – Chettinad Crab Roast

Chettinad cuisine comes from the Chettiar community of Tamil Nadu, a group known for their bold use of freshly ground spices, sun-dried ingredients, and rich culinary heritage. Their dishes were traditionally prepared during long trade journeys, where spices like pepper, fennel, cumin, and dried red chillies played a big role in preserving and flavoring food.

Seafood, especially crab, has always been a treasured ingredient along the coastal regions of Tamil Nadu. Chettinad homes often prepared spicy crab roasts on special occasions and family gatherings because the masala clings beautifully to the crab shells, making every bite intense and satisfying. These recipes were passed down through generations, each kitchen adding its own small twist while keeping the soul of the dish intact.

Today, Chettinad Crab Roast stands as one of the most beloved South Indian seafood classics — fiery, aromatic, and rooted in tradition. It brings together the heritage of Chettinad spices and the coastal love for seafood in the most delicious way.

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Ingredient Roles in Chettinad Nandu Masala

Ingredient	Role in the Recipe
Crab	Main protein; shells absorb masala and release natural sweetness.
Oil	Helps roast the masala and enhances aroma from spices.
Curry leaves	Adds signature South Indian fragrance and depth.
Onion	Gives body, thickness, and mild sweetness to the masala.
Peppercorns	Provides bold Chettinad-style heat and earthy spice.
Cumin seeds	Adds warmth and balances stronger spices like pepper.
Fennel seeds	Brings gentle sweetness and signature Chettinad aroma.
Ginger	Adds heat, freshness, and reduces seafood smell.
Garlic	Gives savory depth and enhances overall flavor.
Red chilli powder	Adds color and extra spicy notes.
Salt	Enhances flavor and helps masala penetrate the crab.
Water	Helps cook the crab and reduce masala into a thick coating.

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Chettinad Crab Roast, How to make Chettinad Nandu Masala

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main Course, Side DishCuisine: South Indian, Chettinad CuisineDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Crab cleaning time

minutes

A bold and aromatic Chettinad-style crab roast made with freshly ground spices, slow-roasted masala, and tender crab pieces that soak up every bit of flavor. Perfect with rasam rice, plain rice, or biryani.

Ingredients to make Chettinad Crab Roast

Main Ingredients
3 nos. 3 Crab, medium-sized, cleaned and cracked
2 – 3 tablespoon, 2 – 3 Oil
a sprig, a Curry leaves
a pinch, a Turmeric (for marinating)
Salt, to taste
To Grind
1 nos. 1 Onion (large sized)
8 to 10 leaves 8 to 10 Curry leaves
1½ teaspoon, 1½ Peppercorns
½ teaspoon, ½ Cumin seeds
½ teaspoon, ½ Fennel seeds
1 inch, 1 Ginger
4 to 5 cloves 4 to 5 Garlic
1 teaspoon, 1 Red chilli powder
Salt, to taste

Directions to make Nandu Roast

Prepare the Masala
Add all the ingredients listed under “To Grind” into a blender. Grind them into a thick, smooth paste without adding any water. Keep this aside.
Clean and Marinate the Crab
Clean the crabs thoroughly and lightly crack the claws and legs.
Add a pinch of turmeric and a little salt, mix well, and set aside.
Roast the Masala
Heat oil in a heavy-bottomed pan. Add curry leaves and let them crackle.
Add the ground masala and sauté well on medium flame for 8–10 minutes, until the raw smell disappears and the masala starts releasing oil.
Do not add water at this stage.
Add the Crab
Add the marinated crab pieces to the roasted masala.
Toss gently so the masala coats the crab evenly.
Sauté for 2–3 minutes.
Cook the Crab
Pour in ½ cup water, mix well, and cover.
Cook on medium flame for 12–15 minutes, stirring once or twice, until the crab is fully cooked and the masala thickens.
Finish and Serve
Once the masala becomes thick and coats the crab beautifully, turn off the flame.
Serve hot with rasam rice, plain rice, or biryani.

Notes

1 cup = 250 ml

Directions to make Chettinad Crab roast with step by step images

Prepare the Masala
Add all the ingredients listed under “To Grind” into a blender. Grind them into a thick, smooth paste without adding any water. Keep this aside.
Method
Clean and marinate the crab with turmeric and salt, then roast curry leaves and the ground Chettinad masala in oil until aromatic; add the crab, sauté briefly, pour in water, cook until the crab is tender and the masala thickens, and serve hot with rasam rice, plain rice, or biryani.

Pro Tips to make tasty and perfect Chettinad Crab Roast

Crack the claws and legs slightly so the masala can seep in and flavor the crab deeply.
Roast the masala well until the raw smell disappears—this step gives the dish its authentic Chettinad taste.
Do not add water too early; the masala must be roasted in oil first to bring out aroma and thickness.
Use fresh peppercorns for real Chettinad flavor; old pepper loses aroma and heat.
Cook covered so the crab cooks evenly and absorbs the masala beautifully.
If you see orange roe, keep it! It melts into the masala and gives a rich, delicious flavor.

Serving Suggestions

Serve hot with rasam rice, the perfect comforting combination.
Pairs wonderfully with steamed white rice or jeera rice.
For South Indian thali items like kootu, poriyal, or curd rice.

FAQs – Chettinad Nandu Masala

1. How do you clean crab properly for Indian-style crab masala recipes?

Clean the crab by removing the gills and stomach sac, rinsing well, cutting it into pieces, and cracking the claws so the masala can enter the meat.

2. Can I make Chettinad Crab Roast without grinding fresh masala?

Freshly ground masala gives the best authentic flavor, but you can use store-bought Chettinad masala in emergencies. The taste will differ slightly.

3. How do I know when crab is fully cooked in a masala roast?

The shells turn bright orange, the meat firms up, and the masala thickens and clings well to the crab.

4. Can I adjust the spice level in Chettinad crab roast for kids?

Yes, reduce pepper and chilli powder by half and add a little extra onion for balance.

5. What is the best rice to serve with spicy Chettinad crab gravy or roast?

Steamed white rice, rasam rice, ghee rice, or jeera rice all pair beautifully with crab roast.

6. Can I make this crab roast ahead of time for guests?

Yes! The flavors deepen as it rests. Reheat on low flame with a splash of water before serving.

7. Why does crab taste better with roasted masala in South Indian crab recipes?

Because roasting the masala releases natural oils, which helps the spices penetrate the crab meat and creates a richer, deeper flavor.

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