Kalimirch Khekda

Black Pepper Crabs

SERVES 4

There was a time when black peppercorns were as precious as gold. In fact, they were referred to as black gold and were a common and preferred commodity of exchange. Pepper was a something only the affluent could afford.

Strangely though, black pepper has been a common ingredient in Indian cooking since time immemorial. It was (and still is) one of India’s major export commodities. Kalimirch khekda was a dish I once ate in Mumbai.

INGREDIENTS

4 (large) crabs

2 tbsp butter

2 (large) onions, finely chopped

6 (large) cloves garlic, finely chopped

1 (large) sprig fresh curry leaves

¼ tsp turmeric powder

2 (large) green chillies, slit lengthwise

1 tsp black peppercorns, freshly ground

1 tsp salt or to taste

METHOD

Clean crabs and wash thoroughly. Heat about 3 litres of water in a large pan and bring to a rapid boil. Add crabs and boil for 5 minutes. Drain and cool. Remove the top shells of the boiled crabs and reserve. Cut each crab into four pieces. Crack the claws but do not de-shell. Put a large frying pan over medium heat. Add butter and when it melts, add onions and garlic. Sauté till onions turn translucent. Add curry leaves, turmeric powder, green chillies, pepper and salt. Mix well and add crabs. Toss and cook till crabs are heated through, taking care not to overcook them. Transfer to a serving dish and serve hot.