Ingredients
- 1 kg Fresh crab, cleaned and halved
- 2 tbsp Sacred Kerala Black Pepper, coarsely ground
- 2 tbsp Coconut oil
- 2 Onions, finely sliced
- 1 tbsp Ginger-garlic paste
- 2 Green chillies, slit
- 1 tsp Turmeric
- 200 ml Fresh coconut milk
- 1 sprig Curry leaves
- Salt to taste
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Tellicherry Black Gold — ₹650Nandu Curry — Malabar crab curry — is the dish coastal Kerala is famous for. The black pepper here is not a background note. It is the entire point. Use fresh-ground Kerala pepper and use it generously.
The Sacred Method
Heat coconut oil in a heavy-bottomed pan. Add curry leaves and let them crackle.
Add sliced onions and fry until golden — about 12 minutes over medium heat.
Add ginger-garlic paste and green chillies. Fry for 3 minutes until raw smell disappears.
Add turmeric and half the black pepper. Stir for 1 minute.
Add crab pieces and toss to coat in the masala. Cook on high heat for 5 minutes, stirring.
Pour in coconut milk, season with salt. Reduce heat to medium and simmer 15–20 minutes until crab is cooked through.
Finish with the remaining black pepper — added at the end preserves its volatile aromatics. Serve with Kerala parotta or steamed rice.