Crab Xec Xec with Steamed Basmati Rice

Instructions

1. 1

   Prepare Crabs and Tamarind

   • In a large bowl, combine the cleaned crab pieces with 0.5 tsp turmeric powder and 0.5 tsp salt. Mix gently to coat and set aside to marinate for 20 minutes.
   • Soak the tamarind ball in 1/4 cup of warm water for 15 minutes. Squeeze the pulp to extract the juice, strain it, and discard the solids.
2. 2

   Roast Spices and Coconut

   • Heat a heavy-bottomed pan over low-medium heat. Add the coriander seeds, dried red chillies, cumin seeds, black peppercorns, cloves, cinnamon, poppy seeds, and star anise.
   • Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant.
   • Add the grated coconut to the pan. Continue to roast, stirring frequently, for 6-8 minutes until the coconut turns a deep, uniform golden-brown. Be careful not to burn it.
   • Remove the mixture from the heat and allow it to cool completely.
3. 3

   Grind the Xec Xec Masala

   • Transfer the cooled roasted spice and coconut mixture to a high-speed blender or grinder jar.
   • Add the chopped ginger and garlic.
   • Add a few tablespoons of water and grind to a thick, smooth paste. Add more water as needed, a little at a time, to facilitate grinding.
4. 4

   Cook the Curry

   • Heat oil in a large pot or kadai over medium heat. Add the finely chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
   • Add the ground xec xec masala paste and the remaining 0.25 tsp turmeric powder. Stir-fry for 5-7 minutes, until the paste is well-cooked, aromatic, and oil begins to separate from the masala.
   • Add the marinated crab pieces to the pot. Gently toss to coat them thoroughly with the masala. Cook for 3-4 minutes, allowing the crabs to absorb the flavors.
   • Pour in the tamarind extract, the remaining 1 tsp of salt, and about 2 cups of warm water. Stir well to combine.
   • Bring the curry to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the crabs are cooked through (they will turn bright orange-red). The gravy should thicken to your desired consistency.
5. 5

   Garnish and Serve

   • Taste the curry and adjust the salt if necessary.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, Goan pao (bread), or sannas (steamed rice cakes).