Among the numerous memories I made while learning to cook in Goa, few rank higher than the day Jacintha Aunty taught me Crab Xec Xec recipe. Goa’s vibrant coastal scenery, spices scenting the air and a bustling kitchen filled with laughter and love for food. This was where my love for cooking with goan crab curry recipe began; a dish that represents the heritage and taste of Goa.
Some people might ask what is meant by ‘“Xec Xec’”. In Konkani, which is spoken by locals from Goa it doesn’t have a literal translation into English, or any other language for that matter. It is just an informal way of describing how thick and creamy curry should be. Therefore it should come as no surprise if after eating this dish you feel like there’s still some stuck between your teeth!
In This Post
Why I LOVE… Crab Xec Xec Recipe!
I’m a huge fan of the Goan Crab curry recipe! This dish is so FLAVORFUL. The sauce is THICK and RICH which is prepared by pounding freshly grated COCONUT mixed with MASALAS such as TURMERIC powder and coriander seed, among others. This makes each mouthful an EXPLOSION in my palate. Besides this, there’s also JUICY meat from crabs that have absorbed these wonderful flavors during the cooking process. Breaking open those SHELLS and getting at that SUCCULENT flesh inside feels like FEASTING indeed – MESSY too, but who cares when you’re having FUN? It’s not just any old meal either because while eating, one can’t help feeling SATISFIED with life as well.
The name “Xec Xec” comes from what happens when you simmer a thick sauce on top of stove – it makes sound! It is an onomatopoeic term that imitates music produced during reduction process where sauce becomes denser alongside spices incorporation into it. You can almost hear gentle bubbling away whenever saying xac xech; hence promising both fragrance and flavorfulness in meal.
Goan cuisine reflects its rich cultural diversity influenced by centuries old history marked with Portuguese colonization, Hindu customs blended together through trade contacts as well Arabic elements were added too this mix creating unique tastes never seen before elsewhere around world . Crab Xac xech recipe illustrates perfectly such intermingling of different culinary traditions since it originates from catholic communities residing in goa during portuguese rule period.
A Lesson from Jacintha Aunty
While in Goa, I worked under Jacintha aunty who was an expert cook when it came to traditional goan dishes. She had a reputation for her infectious laughter which could warm even the coldest hearts and meals that could fill up any hungry stomach.
Her cooking filled every corner of our massive kitchen with spicy aromas particularly from roasted masalas, garlic cloves crushed together with fresh coconuts grated finely giving off pleasant odors as they cooked slowly over low flame heat until attaining golden brownish colour before blending all these ingredients into one smooth mixture using blender grinder machine followed by addition tamarind pulp juice produced through boiling down its pieces mixed together till desired thickness achieved then strained off solid waste matter so as not let them interfere with final appearance or texture of gravy itself.
Reasons Why You should Try Crab Xec Xec Recipe
Crab Xec Xec recipe represents everything about Goan coastal living – fresh sea produce, lively seasonings and homely cooked meals. The creamy consistency of coconut gravy mixed with strong flavors derived from roasted spices produces a culinary symphony that makes your taste buds tingle.
To anybody who visits Goa, eating Crab crab curry recipes should be on their bucket list. It’s more than just eating; there is a story behind every pot of this delicious curry and also tradition plus love.
My Goan Xec Xec Recipe: Image Gallery
Letting Goa into Your Kitchen
During my time at that little kitchen with Jacintha Aunty, I came to appreciate how much storytelling power lies in food. Everything used has got some background information or historical significance attached to it like any other ingredient or spice. This therefore makes cooking of crab xec xec recipe one good way through which stories can be told using food.
If ever you find yourself making this dish at home, always remember that it goes beyond following instructions given in recipe books. Instead let yourself get carried away by Goan life style reflected in its laid back nature as well rich past alongside great interest for tasty meals prepared within shortest periods possible but still having unique flavors too.
Try these Accompaniments for Authentic Favour Experience
The right accompaniments can take the flavors of Goan Crab Xec Xec to another level entirely. All this rich, spicy gravy tastes perfect with Goan Pao (local bread); not only does its doughy goodness contrast beautifully against those strong crabby tastes but also compliments them in just such an amazing way! Lastly, if you really want to go all out and create an unforgettable meal experience: pair your xecxec with sol kadhi – coconut milk based drink made from kokum which serves as natural coolant for your tongue after eating spicy food especially in hot climate regions like Goa where this dish originates from… I promise these sides won’t disappoint!”
Ingredients
- 500 gm Cleaned crab 6-7 mediun size crab
Dry Masala Powder
- 8 no Kashmiri red chillies broken
- 1 Tsp coriander seeds
- 1 tsp cumin seeds
- 1- inch cinnamon stick
- 2 no bay leaves
- 6-8 no cloves
- 8 no black peppercorns
Wet Masala
- 2 Tbsp vegetable oil
- 1/2 medium onion sliced
- 1 small coconut freshly grated
- 4-5 garlic cloves
- 1 inch ginger peeled
- 1½ cups water
Xec -Xec Gravy
- 1 Tbsp vegetable oil
- 1/2 medium onion sliced
- Xec-Xec masala paste
- 2 cups water
- 1/2 tbsp Salt or to taste
- 3/4 cup tamarind pulp
Instructions
Preparing Crab for cooking
- Wash and pull out all the legs and claws of the crab
- Open the joint at the belly side of the crab , remove the hard shell and separate the meat.
- Cut the meat shell into half
Making Dry Masala Powder
- Slowly dry roast the whole spices (red chillies, coriander seeds, cumin seeds, cinnamon stick, bay leaves, cloves, and peppercorns) in a thick iron wok until aromatic.
- Remove the roasted spices to a plate and let them cool.
Making Wet Masala
- Heat oil in a hot wok.
- Add the sliced onion, garlic, and ginger. Sauté until the onion becomes translucent.
- Add the grated coconut
- Slow roast until the coconut dries.
- Mix in the turmeric.
- Cool the mixture and add the pre roasted whole spices
- Combine the wet masala and dry roasted masala,
- Then grind into a fine paste using water.
Making the Crab Xec Xec Gravy
- Heat oil in the wok and add the sliced onion. Sauté until translucent.
- Add the prepared wet Xec Xec masala paste to the wok and stir well.
- Add water to the Xec Xec masala.
- Add crab, and salt.
- Cook on medium heat, stirring occasionally, for about 15 minutes.
- Stir in the tamarind pulp and cook for another 5 minutes.
- Serve hot with pav or traditional Goan bread.
- Enjoy this delicious and authentic Goan Crab Xec Xec, perfect for any special occasion or just to satisfy your craving for something truly flavorful!
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