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Ingredients
| Ingredient | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Crabs | 0.5 kg | 1 kg | 2 kg |
| Freshly grated coconut | ½ cup | 1 cup | 2 cups |
| Dried Kashmiri red chillies | 2-3 | 4-5 | 8-10 |
| Coriander seeds | 1 tbsp | 2 tbsp | 4 tbsp |
| Cumin seeds | ¼ tsp | ½ tsp | 1 tsp |
| Peppercorns | 4 | 8 | 16 |
| Cloves | 2 | 4 | 8 |
| Garlic cloves | 2 | 4 | 8 |
| Ginger (inch) | ½ inch | 1 inch | 2 inches |
| Turmeric | Pinch | Pinch | ½ tsp |
| Roughly chopped onions | ½ cup | 1 cup | 2 cups |
| Oil (preferably coconut oil) | 1-1.5 tbsp | 2-3 tbsp | 4-6 tbsp |
| Salt | To taste | To taste | To taste |
| Tamarind (walnut-sized ball) | ½ ball | 1 ball | 2 balls |
How to make:
Preparation:
- If using fresh crabs, remove the main shell, claws, and legs. Wash them well, sprinkle some salt, and keep aside.
- If using pre-steamed crabs, just clean them properly and set aside.
Making the Masala Paste:
- Heat a dry pan on low-medium heat. Add grated coconut and roast it until it turns golden brown. Take it out and keep it aside.
- In the same pan, dry roast red chilies, coriander seeds, cumin seeds, peppercorns, and cloves for about 2 minutes until they smell fragrant. Be sure to roast them gently, as burning can make them taste bitter. Remove them from the pan immediately.
- Heat 1 teaspoon of oil in the pan and fry the onions until they turn light golden brown.
- In a blender or grinder, add the roasted coconut, spices, onions, turmeric, tamarind, ginger, and garlic.
- Add a little water (around 1 cup) and grind everything into a smooth paste.
Cooking the Curry:
- Heat some oil in a pan. Add the ground masala paste and cook for a few minutes on medium heat. Stir often to prevent burning.
- Once the paste thickens and looks well-cooked, rinse the blender with a few tablespoons of water and add that to the pan to get all the masala. Cook for another minute.
- Add about 1 cup of water to the pan and bring it to a boil. Add salt to taste.
- Now, add the crabs to the curry. Stir well so they soak up all the flavors.
- Cover the pan and let the curry simmer on low heat for about 10-15 minutes until the crabs are fully cooked.
- If the curry turns too thick, simply add some water to thin it out.
Serving:
- Serve hot with steamed rice or bread. Enjoy your flavorful crab curry!
History of Crab Xec Xec
Crab Xec Xec is a rich and flavorful crab curry that comes from the beautiful coastal state of Goa, India. This dish is a perfect example of Goan Catholic cuisine, which is a blend of Portuguese and Indian influences. The name “Xec Xec” (pronounced as “shek shek”) is unique to Goa and refers to the thick, roasted coconut-based gravy that coats the crabs.
Portuguese Influence on Goan Cuisine
Before the Portuguese arrived in Goa in the 16th century, the local food was heavily based on rice, fish, and coconut. When the Portuguese colonized Goa, they introduced many new ingredients and cooking techniques. One of the biggest contributions was the use of vinegar and spices in cooking, which transformed traditional recipes into something new and exciting. Crab Xec Xec is one such dish that evolved over time, bringing together local Goan flavors and Portuguese cooking methods.
The Role of Spices and Coconut
Goan cuisine is known for its bold and aromatic spices, and Crab Xec Xec is no different. The dish is made with a rich blend of roasted coconut, Kashmiri red chilies, coriander, cumin, peppercorns, and cloves. The use of freshly grated coconut is an essential part of Goan cooking, giving the curry a thick and slightly nutty texture. This is a key difference from other Indian crab curries, which may have a thinner or more tomato-based gravy.
Traditional Cooking Method
In old Goan households, Crab Xec Xec was traditionally made using a stone grinder (pata-varvanta) to grind the spices and coconut into a smooth paste. This slow grinding method helped bring out the deep, natural flavors of the ingredients. Today, people use blenders or food processors, but the essence of the dish remains the same.
Cooking Crab Xec Xec also follows a specific process. First, the crabs are cleaned and seasoned with salt. Then, the coconut and spices are roasted separately to enhance their flavors. Once ground into a paste, the masala is cooked with onions, ginger, garlic, and tamarind, creating a thick, fragrant gravy. The crabs are added at the end, simmering in the masala until they soak up all the flavors.
Crab Xec Xec in Goan Culture
Crab Xec Xec is not an everyday meal but is often prepared for special occasions and family gatherings. Since fresh crabs are not always available, this dish is usually cooked when fishermen bring in a good catch from the sea. In Goan Catholic households, it is common to serve Crab Xec Xec during festivals, celebrations, and Sunday lunches with steamed rice or poee (Goan bread).
Why Crab Xec Xec Stands Out
Unlike other Indian crab curries, which can be spicy and tangy, Crab Xec Xec has a balance of heat, sweetness, and depth from the roasted coconut. The Kashmiri red chilies give it a bright red color without making it too spicy, and the use of tamarind adds a subtle tanginess. The combination of aromatic spices, fresh seafood, and slow cooking makes this dish unique to Goa.
Modern Variations and Popularity
Over time, people have experimented with the recipe, sometimes adding coconut milk for a creamier texture or using different types of crabs. Despite these variations, the traditional version remains the most loved. Today, Crab Xec Xec is served in Goan homes, beachside shacks, and fine-dining restaurants, keeping its legacy alive.
With its rich history, deep flavors, and cultural significance, Crab Xec Xec is more than just a dish—it’s a taste of Goa’s past and present.
FAQ’s
What is the meaning of XEC XEC?
Xec Xec is a Goan word that refers to a thick and rich coconut-based curry made with crabs. It is a traditional Goan Catholic dish known for its bold spices and roasted coconut flavor.
How to cook crab curry?
To cook crab curry, you need to clean the crabs, then make a spicy coconut-based masala by roasting and grinding spices. Cook the masala in oil, add water, and then let the crabs simmer in the gravy until fully cooked. Serve hot with rice or bread.
What is XEC used for?
If you are asking about Crab Xec Xec, it is a delicious Goan dish enjoyed with rice or bread.
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