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A fiery and tangy Goan curry where juicy prawns are coated in a thick, aromatic masala made from roasted coconut and spices. This classic dish brings the vibrant flavors of the Konkan coast right to your kitchen.
For 4 servings
Marinate the Prawns: In a medium bowl, combine the cleaned prawns, 1/2 tsp turmeric powder, 1/2 tsp salt, and lemon juice. Mix well to coat evenly. Set aside to marinate for 15-20 minutes while you prepare the masala.
Roast the Masala Ingredients: Heat a heavy-bottomed pan over low-medium heat. Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and both types of dried red chilies. Dry roast for 2-3 minutes, stirring constantly, until fragrant. Add the poppy seeds (if using) and roast for another 30 seconds. Finally, add the grated coconut and continue roasting on low heat for 5-7 minutes, stirring frequently, until it turns a uniform golden brown. Be careful not to burn it. Remove from heat and let the mixture cool completely.
Grind the Masala Paste: Transfer the cooled roasted ingredients to a high-speed blender or grinder. Add the chopped ginger, garlic, and tamarind pulp. Add 1/4 to 1/2 cup of water and grind to a smooth, thick paste. Scrape down the sides as needed to ensure everything is well blended.
Cook the Curry Base: Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they soften and turn light golden. Add the ground Xec Xec masala paste. Sauté for 8-10 minutes, stirring frequently, until the paste darkens in color, becomes very fragrant, and oil starts to separate from the masala. Stir in the remaining 1/4 tsp turmeric powder.
Cook the Prawns: Add the marinated prawns to the pan and sauté for 1-2 minutes until they begin to turn pink and curl. Pour in about 1 cup of warm water (rinse the grinder jar with this water to collect any remaining masala). Add the remaining 1 tsp of salt. Stir well to combine.
A fiery and tangy Goan curry where juicy prawns are coated in a thick, aromatic masala made from roasted coconut and spices. This classic dish brings the vibrant flavors of the Konkan coast right to your kitchen.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 360.71 calories per serving with 28.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer and Finish: Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, or just until the prawns are cooked through. Do not overcook. Turn off the heat, garnish with freshly chopped coriander leaves, and let the curry rest for 10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice, Goan pao (bread), or sannas (steamed rice cakes).
Replace prawns with 400g of firm tofu, paneer, or a mix of vegetables like mushrooms, potatoes, and green beans. Adjust cooking time accordingly.
This masala works beautifully with other seafood like firm fish fillets (kingfish, pomfret), crab, or clams. Adjust cooking times based on the seafood used.
For a richer, creamier gravy, you can add 1/4 cup of thick coconut milk at the very end of cooking. Gently heat through but do not boil after adding it.
Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
This curry is packed with spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy compared to other saturated fats.
The presence of various spices, particularly chilies (containing capsaicin) and black pepper, can provide a temporary boost to your metabolism.
'Xec Xec' (pronounced 'shek-shek') is a Konkani term that is thought to refer to the sound of dry spices sizzling in the pan or the dry, thick consistency of the masala clinging to the main ingredient.
Yes, absolutely! The roasted spice and coconut paste can be made ahead and stored in an airtight container in the refrigerator for up to 3 days or in the freezer for a month. This makes weekday preparation much faster.
It can be part of a balanced diet. Prawns are a great source of lean protein and omega-3 fatty acids. The spices like turmeric and ginger have anti-inflammatory properties. However, it contains coconut, which is high in saturated fat, so it should be enjoyed in moderation.
A typical serving (around 240g) of Goan Prawn Xec Xec contains approximately 380-450 calories, depending on the exact amount of oil and coconut used. This estimate does not include rice or bread.
The deep red color primarily comes from using good quality Dried Kashmiri Red Chilies. They are known for their vibrant color and mild heat. Ensure you use the recommended amount and that they are relatively fresh for the best color.
This recipe goes great with these complete meals
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