We’ve teamed up with Chef Romy Gill MBE to share some of our favourite recipes from her latest cookbook, Romy Gill’s India.
In this cookbook, Romy shares over 70 recipes which are inspired by her beloved family, with flavours that define her childhood. From iconic dishes like Butter Chicken, which is a staple in every Indian home, to the delicious simplicity of a Masala Omelette, Romy invites cooks to savour the authentic tastes of India without a fuss! The instructions for each dish are easy to follow along with readily available ingredients. Every dish is designed with the home cook in mind, ensuring that your journey into Indian cuisine is as delightful as it is delicious!
Today we’re sharing Romy’s delicious Masala Crab, also known as Kekada Masala.
How to make masala crab
Simi, Romy’s childhood friend, and her share a bond rooted in the industrial New Town in Burnpur. Their common passions, particularly our love for culinary adventures, has bonded us forever. Countless college escapades involved outings to watch movies, then occasionally getting caught. The consequences were often chores piled up at home, but the shared laughter and memories made it worthwhile. It was during one of these movie escapades that she stumbled upon a scene portraying the joy of savouring crabs. Intrigued and captivated, the desire to taste the delicacy lingered in Romy’s mind. The opportunity finally presented itself when she had crab in England and then with Simi’s roots from Kerela she crafted the recipe infusing it with the flavours that complement the crab meat. This dish became the most loved starter in her restaurant. The creamy coconut milk, the pungent mustard seeds, the moreish curry leaves and the sourness of the tamarind elevates the dish.
- Heat the oil in a pan over a high heat. Once the oil is hot, add the mustard seeds and curry leaves. As soon as the mustard seeds start to pop, add the garlic and cook for30 seconds, then add the onion and cook for 3–4 minutes.
- Reduce the heat to medium then add the coconut and cook for 1 minute. Add the chilli powder, turmeric, ground coriander, Maldon Sea Salt, tamarind, sugar and coconut milk and cook, stirring, for a further 2 minutes.
- Add the crab meat, mix well and cook for 3 minutes, then serve immediately. Romy enjoys it on crispy toasted sourdough bread, but you can also serve it with rice or any Indian flatbreads of your choice.
Where to buy Romy Gill’s India: Recipes From Home
You can find where to purchase Romy’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Romy’s recipes!
