Let me set the scene. You are down in Goa on vacation. Chilling your husband’s old Portuguese ancestral home in Moira, listening to the peacocks crying in the background. You hear Moira mama speaking to the fisherman at the back gate. He has brought some crabs this afternoon. That means for lunch today, we are going to enjoy some of Moira Mama’s special homemade Goan Crab Xec Xec. If you happened to pass by our house that afternoon, you would surely notice the warm, aromatic scent. The fragrance of freshly ground masala wafts through the air.
This is one of Goa’s most iconic crab curries. A thick, spiced coconut gravy that clings lovingly to fresh crab meat. The name “Xec Xec” (pronounced as shek-shek) refers to the sound of the masala being fried and stirred. It’s earthy, deeply flavoured, and a perfect marriage of sea and spice.
Whether you’re in Goa with a basket of freshly caught crabs from the local fisherwoman, this recipe is perfect. It’s also perfect if you’re making it abroad with your fishmonger’s best. It brings home the essence of Goan coastal cooking. This dish captures the essence of the coastline’s culinary traditions.
From memory, the best crabs I’ve had are the local live ones. We would buy them from locals, packed in a net at the end of the Zuari bridge. One crab crawling over the other. Some trying to escape the net. Then we would take them home and cook them.
Why you’ll love this recipe
- Authentically Goan: Uses a traditional spice blend and fresh coconut.
- Rich & Aromatic: Layers of flavour from dry roasted spices and lightly dry roasted fresh coconut.
- Perfect for Seafood Lovers: Crab meat adds a natural sweetness that balances the heat of the masala.
The homemade Goan Crab Xec Xec recipe
AuthorVania CottaCategory30-60 MINUTES, BROWSE RECIPES, BY COURSE, BY CRAVINGS, BY CUISINE, BY INGREDIENTS, BY SKILL/TIME, FAVOURITES, FISH, FOOD SERIES, GOAN, INDULGENT, INTERMEDIATE, LUNCH/DINNER, NON-VEGETARIAN GUIDES, NOSTALGIC, RECIPE INDEX, RECIPES, SEAFOOD, UMAMICuisineGOANCooking MethodCOOKINGDifficultyIntermediateThis is one of Goa’s most iconic seafood curries. A thick, spiced coconut gravy that clings lovingly to fresh crab meat.
In a pan, add the freshly grated coconut and dry roast it until it turns light golden. Once that is ready set aside to cool.
Similarly, dry roast the Kashmiri chillies, cloves, coriander seeds, and black peppercorns until aromatic. Leave aside to cool.
Once cooled, add all the ingredients which have been dry roasted to the grinder with some water. Grind to a smooth, thick paste. Add more water to adjust consistency.
Add the finely chopped onions with oil to a pot. Sauté until soft and golden brown.
Next, add ginger garlic paste and let it cook until the rawness disappears.
To this, add turmeric powder, and sauté well for a few more minutes.
Add the cleaned crab pieces, season with salt, and stir well into the onion mixture.
Add the ground masala and give it a good mix. Add 1 to 1½ cups of water for a thick gravy. Squeeze out the soaked tamarind and add that water to the curry.
Cook for 10-12 minutes, or until the crabs turn bright orange and are cooked through. The water should be adjusted as per the preferred consistency.
Add salt to taste and two fresh green chillies, slit in the middle. And let it boil for another few minutes.
Once the curry thickens, serve hot with steamed Goan rice, sannas (fluffy Goan rice cakes), or crusty pão (Goan bread) or maybe even a poie/poee.
We enjoyed it with some Goan-style prawn chilli fry, parboiled rice, and simple local green leafy vegetables cooked with some dal.
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Fresh Crabs are always the best choice: Live or fresh crabs give the sweetest meat and flavour. Choose those over frozen crabs. The crabs with the little yellow or sometimes orange stuff, or hepatopancreas or roe inside, called larc (crab butter/crab mustard) in Konkani are even more flavourful.
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Adjust the spice: Kashmiri chillies give colour and mild heat, but you can always add a few spicier chillies if you like it hot.
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Gravy thickness – As per Moira mama's instructions, the Xec Xec gravy is traditionally thick, but you can add water according to the thickness level you prefer. However, she suggests not diluting it too much.
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Cook this gravy in a clay pot, preferably.
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You can grind the masala into a smooth, thick paste. Fry for 5-7 minutes with the onion mixture, stirring constantly until the oil begins to separate. Add a splash of water if needed to prevent sticking.
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You can garnish this curry with fresh coriander leaves, finely chopped.
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Pair this Crab Xec Xec with Goan parboiled rice and a side of some homemade local leafy vegetable and a nice prawn chilli fry, and maybe a chilled glass of coconut water or feni for the ultimate coastal meal.
- You can also pair this curry with sannas (fluffy Goan rice cakes) or crusty pão, or poee/poie.
Ingredients
Fun Goan Fact
In many Goan households, Crab Xec Xec is a Sunday special or a day off special. People often eat it with their bare hands to get every last bit of sweet crab meat. The act of cracking shells at the table is part of the joy! And you can’t miss sucking out the juice from the crab with its shell on.
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Loved this Recipe?
If Moira mama’s Goan Crab Xec Xec brought a little sunshine and sea breeze into your kitchen. Go on and tell your friends about it. Let them know so they can experience it too. Share it with your family so they can enjoy it too.
Don’t forget to save this recipe for your next seafood night. Tag @trulysoulfullyeats on Instagram when you make it using the hashtag #trulysoulfullyeats.I’d love to see your delicious creations!
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