First, Soak lemon-sized tamarind in warm water.
Take a large bowl and marinate the cleaned and sliced crab with 1 tbsp curd. 1 tsp red chilli powder, ½ tsp turmeric powder and set aside for 15 to 20 minutes.
Heat 2 tbsp ghee in a deep-bottomed pan, as it heats add 1 pack of ghee roast masala (60g), and 1 sprig curry leaves and fry on low flame, until the ghee starts separating from the pan.
Add the tamarind juice, 1 tsp jaggery, and ½ tsp salt and mix well.
The crabs that have been marinating should now be added. Put a lid on the pan and cook it for 10 to 15 minutes over medium heat.
Add around 2 tbsp ghee and mix well.
Cook until the gravy thickens on medium flame.
Enjoy the hot crab ghee roast with rice or neer dosa