Crab Curry Xec Xec (Shek-Shek)

Goan Xec Xec is a traditional and beloved crab curry simmered in a rich, aromatic paste made from freshly roasted spices and coconut.

Ingredients
4-6 small crabs, cleaned and prepared

Step-by-Step Crab Preparation

  • Remove the shell: Detach the main hard top shell from the crab body and discard
  • Clean the insides: Remove and discard the feathery grey gills, the soft internal organs, and the small triangular or pointed flap (apron) on the underside of the crab.
  • Rinse and crack: Rinse the body thoroughly under cold running water. Cut or break the body into halves or quarters depending on its size.
  • Crack the claws: Gently crack the hard shells of the big claws using the back of a heavy knife or a nutcracker so the Xec Xec gravy can seep into the meat.
  • Season: Rub the cleaned crab pieces with a little salt and turmeric powder (about ½ teaspoon) to remove any fishy smell and let them marinate briefly while you prepare the masala.

Ground masala
1 tblsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
2”-inch piece ginger
3 cloves garlic
½ tsp turmeric powder
10 dried red chilies
½ coconut, freshly grated (or fine desiccated coconut)

½ coconut, extracted for thin coconut milk  (juice) or 1 can coconut milk

For the Tempering & Seasoning

1 large onion, finely chopped

2-3 cloves garlic, crushed or sliced (for seasoning)

Tamarind water to taste (Note:  Do not use Vinegar in this recipe)

Cooking Steps
  1. Grind the masala: Combine the coriander seeds, cumin, mustard, ginger, 3 cloves of garlic, turmeric, dried red chilies, and grated coconut.  Grind everything together with a little water until it forms a smooth, fine paste

  2. Finely chop the large onion.  In a deep pan, heat a little oil and season with 2 to 3 flakes of garlic. Add the chopped onions and fry until golden brown.

  3. Stir in the ground masala paste and fry for a few minutes until the raw smell disappears and the oil begins to separate slightly.

  4. Pour in sufficient water along with the extracted coconut juice (or canned coconut milk) to create a thin, curry base. to make a thin curry.  Bring to a gentle simmer, then add the prepared crabs and tamarind water to taste.

  5. Cover the pan and let the curry cook on a slow, gentle fire for 40-60 minutes, allowing the spices to deeply penetrate the crabmeat.

    Serve with plain boiled rice