Aye Yo! Get Ready to Shell Out Some Love with Goan Crab Xec Xec!

Namaste, Suswagatam, and Kem Chho, my food-loving friends! Chef Curry Do’pyaza here, ready to spice up your life with a dish that’s as vibrant and colorful as a Bollywood dance number: Crab Xec Xec!

This isn’t just any crab curry; it’s a taste of Goa, a land of sun-kissed beaches, swaying palms, and food that makes your soul sing!

When Do We Feast on This Deliciousness?

Crab Xec Xec is a star during the monsoon season in Goa. When the rains are lashing down, and the sea is rough, there’s nothing better than a steaming bowl of this rich, flavorful curry to warm you from the inside out. It’s also a must-have during festive occasions like Christmas and Easter, adding a touch of Goan zest to the celebrations. This dish is also enjoyed by the Konkani community across the western coast of India.

A Little History Lesson, Just for Fun!

Xec Xec (pronounced “shek shek”) gets its name from the Portuguese word “seco,” meaning “dry.” Don’t let that fool you, though! While not swimming in gravy, this curry is incredibly moist and flavorful, thanks to the generous use of coconut and spices. The dish is a beautiful blend of Portuguese and Indian culinary traditions, reflecting Goa’s unique history. The Portuguese influence brought ingredients like chilies and vinegar, which were then beautifully blended with local spices and coconut to create this delightful dish.

Let’s Get Cooking! (Time to Roll Up Those Sleeves!)

Preparation Time: 20 minutes
Cooking Time: 45 minutes

What You’ll Need (Ingredients):

Crab: 1 kg (about 2 lbs), cleaned and cut into pieces (you can use blue crabs, Dungeness crabs, or any crab you prefer).
Nariyal (Grated Coconut): 1 ½ cups, fresh or desiccated (if using desiccated, soak it in warm water for 15 minutes).
Pyaaz (Onions): 2 medium, finely chopped.
Tamatar (Tomatoes): 2 medium, finely chopped.
Adrak-Lahsun Paste (Ginger-Garlic Paste): 2 tablespoons.
Haldi Powder (Turmeric Powder): 1 teaspoon.
Lal Mirch Powder (Red Chili Powder): 1-2 teaspoons (adjust to your spice level!).
Dhania Powder (Coriander Powder): 2 teaspoons.
Jeera Powder (Cumin Powder): 1 teaspoon.
Garam Masala: ½ teaspoon.
Imli (Tamarind Paste): 1 tablespoon.
Sirka (Vinegar): 1 tablespoon (white vinegar or apple cider vinegar).
Tel (Cooking Oil): 3 tablespoons (coconut oil is ideal for an authentic Goan flavor!).
Hara Dhaniya (Fresh Coriander Leaves): For garnish, chopped.
Namak (Salt): To taste.

Step-by-Step Instructions (Easy Peasy!)

Grind the Coconut: In a blender, grind the grated coconut with a little water to form a smooth paste. This is the heart of the Xec Xec!
Sauté the Aromatics: Heat the oil in a large pot or kadhai (Indian wok) over medium heat. Add the chopped onions and sauté until they turn a lovely golden brown.
Add the Ginger-Garlic Magic: Stir in the ginger-garlic paste and sauté for another minute until fragrant. The aroma will make your mouth water!
Spice It Up! Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for a minute, stirring constantly, to release their flavors. Be careful not to burn the spices!
Tomato Time! Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
Coconutty Goodness: Pour in the coconut paste and cook for another 5 minutes, stirring occasionally.
Crab-tivating Addition: Add the crab pieces and mix well to coat them evenly with the masala.
Simmer and Savor: Add salt, tamarind paste, and vinegar. Mix well, cover the pot, and simmer on low heat for 20-25 minutes, or until the crab is cooked through and the flavors have melded beautifully.
Garnish and Serve: Sprinkle with garam masala and fresh coriander leaves. Serve hot with steamed rice or crusty bread.

Chef’s Tips for a Perfect Xec Xec

Fresh is Best: Using fresh crab and freshly grated coconut will make a world of difference in the flavor.
Spice It Your Way: Adjust the amount of red chili powder to suit your spice preference.
Don’t Overcook the Crab: Overcooked crab can become rubbery. Cook it just until it’s pink and opaque.
Let it Rest: Allowing the Xec Xec to rest for a few minutes after cooking will allow the flavors to develop even further.

Cooking It Your Way!

Gas Stove/Induction Stove: The recipe is designed for both. Adjust heat as needed.
Pressure Cooker: Not recommended, as the crab can easily overcook.
Oven: Not suitable for this recipe.
Microwave: Not recommended.
Air Fryer: Not suitable for this recipe.
Slow Cooker/Crockpot: Not recommended, as the crab can become mushy.

Nutritional Information (Approximate, per serving):

Calories: 350-400
Protein: 30-35g
Fat: 20-25g
Carbohydrates: 15-20g

Serving Suggestions (Make it a Feast!)

Steamed Rice: A classic pairing that soaks up all the delicious gravy.
Crusty Bread: Perfect for mopping up the flavorful sauce.
Raita: A cooling yogurt dip to balance the spiciness.
Lemon Wedges: A squeeze of lemon adds a refreshing zing.

Your Mission, Should You Choose to Accept It!

Now it’s your turn to create this magical dish in your own kitchen! Gather your ingredients, put on some upbeat music, and let the aroma of spices fill your home. Share this delicious Crab Xec Xec with your loved ones and enjoy the taste of Goa!