Goan Crab Xacuti
Learn how to make authentic Goan Crab Xacuti at home. Roasted spices are blended into a fragrant spice paste, resulting into a thick and aromatic curry. to create this traditional Goan seafood favourite, simply follow the illustrated procedure.
Ingredients
For Xacuti Masala
- 1 tbsp Cooking oil
- 1 tbsp Fennel seeds
- 7-8 nos. Garlic cloves
- 1 cup Sliced onion
- 1/2 cup Grated coconut
- 1 tsp Poppy seeds
- 1/2 inch Cinnamon stick
- 3-4 nos. Peppercorns
- 1 Petal Star Anise
- 2 nos. Clove
- 1/2 inch Nutmeg
- 1 tbsp Garam Masala
- 1/2 tsp Turmeric Powder
- Water (as required)
Cooking
- 500 grams Crab (I've used mud crab for this recipe)
- 1/2 cup Chopped Onion
- 1-2 nos. Green chilli
- 1 cup Water
- Salt (to taste)
- 3-4 nos. Dried Kokum peels
Instructions
- Clean, cut, and wash the crabs. I've used mud crab for this xacuti recipe.
- Heat oil in a kadai. Add fennel seeds and let them crackle for a few seconds. Add garlic and toast till it turns brown in colour.
- Next, add sliced onion and fry for 2-3 mins until golden brown. Now, add the grated coconut and fry for 3-4 minutes on a medium flame. Let the coconut turn brown in colour.
- Add the whole spices and sauté until fragrant. Transfer the roasted spice mixture into a grinder. Add turmeric powder, garam masala and water. Then blend it into a smooth paste.
- In a Kadai, add the crabs, chopped onion, green chillies, and the ground masala paste. Add ½ cup of water and keep the kadai on medium flame. Let it come to a boil. Adjust the salt accordingly.
- Check if the crabs are cooked properly. Add dried kokum peels and turn off the gas.Serve it with bread, chapatti, or rice.
Notes
Preferably use Fresh crabs for this recipe. Use freshly grated coconut, avoid burning of coconut and spices during roasting