Goan Crab Xec Xec

Goan Crab Xec Xec is a traditional coastal curry made with fresh crabs, roasted coconut, and a medley of spices. Rich, nutty, and aromatic, this dish beautifully captures Goa’s tropical flavors and is a seafood lover’s dream.

Benefits:

Crab is packed with lean protein and minerals like zinc.
Coconut adds healthy fats and fiber.
The spice mix supports digestion and immunity.

Serving Tips:

Best paired with steamed rice or Goan bread (pão).
Serve with lime wedges for freshness.
Tastes even better when made with fresh, local crabs.

Cooking Guidance:

Freshly grated coconut makes all the difference.
Crack the crab shells slightly so the masala penetrates.
Roast spices carefully for a rich, smoky flavor.

FAQs:
Q: Can I substitute crab with prawns?
A: Yes, prawns can be used but the flavor will differ.

Q: Is this dish very spicy?
A: It’s medium-spiced but can be adjusted by reducing chilies.

Goan Crab Xec Xec

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Prep Time 25

Cook Time 45

Servings: 4

Course: Main Course, Seafood Curry

Cuisine: Coastal Indian, Goan

Calories: 380

Ingredients Method Notes

Ingredients

Ingredients:

1 kg fresh crab cleaned and cracked
1 cup grated coconut
2 medium onions sliced
2 tomatoes chopped
6 dry red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp ginger-garlic paste
1 tbsp tamarind pulp
2 tbsp oil
Salt to taste

Method

Instructions:

Dry roast coconut, chilies, coriander, cumin until aromatic. Grind with tamarind into a paste.
Heat oil, sauté onions until golden. Add ginger-garlic paste and tomatoes.
Stir in spice-coconut paste and turmeric. Cook for 5 minutes.
Add crab pieces, mix well, and cook for 20–25 minutes.
Adjust salt and serve hot.

Notes

Serving Suggestions:

Serve with steamed rice or Goan pão.
Garnish with fresh coriander and lime wedges.
Pairs beautifully with a light salad.