Servings:
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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