Crab Xec Xec
This Goan crab curry is rich with toasted coconut, warm spices, and a gentle tang from tamarind. The masala clings to the crab in a thick, fragrant gravy that tastes especially good with steamed rice or poi.
For 4 servings
- prep · ~10 min
Soak the tamarind and clean the crab.
1.Soak the tamarind in a little warm water for 10 minutes.2.Wash the crab pieces well and lightly crack the shells if needed.3.Keep the crab drained and ready for cooking.TIPCracked shells help the masala seep in and make the crab easier to eat. - roast · ~7 min
Roast the coconut and whole spices.
1.Heat a dry pan over low to medium heat.2.Add grated coconut, dry red chili, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, garlic, and ginger.3.Roast until the coconut turns lightly golden and smells nutty, about 5 to 7 minutes.4.Take the mixture off the heat and cool slightly.TIPKeep stirring so the coconut browns evenly and does not burn. - mix · ~3 min
Grind the xec xec masala.
Squeeze the soaked tamarind and add it to the roasted mixture. Grind with 1 cup water to a smooth, thick paste.
- saute · ~10 min
Cook the onions and tomatoes.
1.Heat oil in a wide pan over medium heat.2.Add sliced onions and cook until soft and light golden, about 5 minutes.3.Add chopped tomatoes and turmeric powder.4.Cook until the tomatoes break down and the mixture looks jammy, about 4 to 5 minutes. - saute · ~4 min
Add the ground masala.
Stir the ground coconut masala into the pan and cook for 3 to 4 minutes, stirring often, until it thickens slightly and smells rich.
TIPA short fry after grinding deepens the flavor and removes any raw taste from the spices. - simmer · ~12 min
Cook the crab in the masala.
1.Add the crab pieces and salt to the pan.2.Mix gently so the masala coats the crab well.3.Pour in the remaining 0.5 cup water and bring to a gentle simmer.4.Cover and cook for 10 to 12 minutes, stirring once or twice, until the crab is cooked through and the gravy is thick.TIPDo not overcook the crab or the meat will turn firm and lose its sweetness. - garnish
Garnish with coriander leaves.
- serve
Serve hot with steamed rice or poi.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the coconut only to light golden; deep browning can make the xec xec taste bitter.
- 2Use a wide pan so the crab cooks in an even layer and the masala coats every piece well.
- 3Grind the roasted mixture to a smooth paste for a thick, clingy gravy rather than a grainy sauce.
- 4Add tamarind gradually if your tamarind is very sour; the curry should taste gently tangy, not sharp.
- 5Once the crab turns opaque and the shells deepen in color, stop cooking to keep the meat sweet and tender.
- 6This curry tastes even better after a short rest of 10 to 15 minutes, which helps the masala settle onto the crab.
- 7Reheat gently over low heat with a splash of water, since coconut-based gravies thicken noticeably as they sit.
Adapt it for your goals.
Spicier
Increase the dried red chilies or use a hotter variety if you want a fierier xec xec with more heat against the sweet crab.
prawnPrawn
Swap the crab for prawns for a quicker seafood version; reduce the simmering time so the prawns stay juicy.
shellfish lightShellfish-light
Use boneless firm fish pieces if you want easier eating while keeping the same roasted coconut-tamarind masala.
extra gravyExtra-gravy
Add a little more water for a looser curry if serving with rice, while keeping the masala well-cooked and balanced.
Why this is on our healthy list.
Protein-Rich Seafood
Crab provides satisfying protein, making this curry hearty and filling without relying on heavy dairy.
Mineral-Rich Ingredients
Crab and spices contribute useful minerals, while the seafood base adds nourishment in a compact dish.
Aromatic Spice Support
Ginger, garlic, cumin, coriander, and black pepper bring flavor complexity along with traditional digestive appeal.
Balanced Fats from Coconut
Fresh coconut gives body and richness, helping the curry feel satisfying even with a modest amount of oil.
Frequently asked questions
The shells will turn a deeper bright color and the meat will look opaque. Avoid cooking much beyond that or it can become firm.
