Goan Crab Xec Xec
Fresh crab simmered in a thick, dark roasted coconut masala, a coastal specialty from the fishing villages of Canacona in south Goa.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 270 kcal
Equipment
- •Heavy pot
- •Blender
Nutrition
Per serving, approximate
- Calories
- 270 kcal
- fat
- 16 g
- carbs
- 10 g
- fibre
- 3 g
- protein
- 24 g
- calories
- 270 kcal
Instructions
- 1
Toast grated coconut, chillies, coriander seeds, cumin and peppercorns in a dry pan until dark golden and fragrant.
- 2
Let the roasted mixture cool. Grind it with garlic and a little water into a thick paste.
- 3
Heat oil in a heavy pot. Fry chopped onions until golden brown.
- 4
Add the ground masala (spice paste) and cook for 5-6 minutes until it darkens and oil separates.
- 5
Add the crab pieces. Mix well to coat them completely in the masala.
- 6
Pour in enough water to make a thick clinging gravy. Stir in tamarind pulp and salt.
- 7
Cover and simmer for 15-18 minutes until the crab is cooked through, stirring occasionally.
- 8
Serve hot with plain rice.
Chef's tips
Use live or very fresh crab for the best texture and flavour. Roast the coconut mixture until quite dark for the authentic deep flavour of xec xec.
Ingredient substitutions
- crab → prawns (different but related preparation)
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on the stove, adding a splash of water if needed.
Common mistakes to avoid
- •Not roasting the coconut masala enough, which leads to a pale and flat-tasting curry.
Serving suggestions
Cooked Goan Crab Xec Xec?
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