Crab Xec Xec is a very fragrant and scrumptious Goan crab curry. Crabs are cooked in roasted spices and coconut paste based curry. The roasting of all the ingredients for the masala paste is what elevates the flavor of this curry and takes it to a whole new level. The resultant dish is a finger licking good curry with sweet and delicious crabs.
Crab xec xec curry was yet another of Mom’s featured dishes in her regular Sunday lunch menu along with pilaf and a salad, whenever fresh crabs were in season. Since Mom is here with me, I thought I’d learn it from her hands on. Needless to say, it turned out super yummy.
From roasting the spices to sauteing that masala paste, my kitchen was filled with such an amazing aroma, that aroma itself was enough to let me know that it was this crab curry if I didn’t know what was cooking coz its fragrance has been imbibed in my head ever since I was a kid. Blissful!
Enjoy this delicious crab xec xec with rice or just dunk the bread in it, either way, you will love it! And of course the crabs, the highlight of this dish, are delectable as well. They retain their sweetness whilst simultaneously absorbing the beautiful flavors of the curry. Do give this easy crab curry recipe a try 🙂
- IF YOU ENJOYED THIS CRAB XEC XEC, YOU MAY ALSO ENJOY THIS KERALA STYLE CRAB CURRY
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN CRAB XEC XEC CURRY
- HOW TO MAKE CRAB CURRY | GOAN CRAB XEC XEC CURRY?
- Crab Xéc Xéc
IF YOU ENJOYED THIS CRAB XEC XEC, YOU MAY ALSO ENJOY THIS KERALA STYLE CRAB CURRY
- Kerala crab curry
STEP BY STEP INSTRUCTIONS TO MAKE GOAN CRAB XEC XEC CURRY
1.If you are using fresh crabs, discard the main shell, then remove the claws and legs of the crabs. Clean the crabs well and season with salt and set aside. If using already steamed crabs, make sure they are clean and set aside.
2.Dry roast the coconut on medium-low heat until golden brown. Set aside in a plate.Next dry roast the red chillies, coriander-cumin seeds, peppercorns, cloves on medium-low heat for about 2 minutes or until fragrant. Be careful in roasting as the spices may burn and turn bitter. Remove from the heat and transfer to a bowl/plate. (If left in the hot pan they may continue roasting and turn dark and bitter).
3.Add 1 teaspoon of oil in the same pan, saute onions until slightly golden brown.
4.Transfer the roasted coconut, spices, onions, turmeric, tamarind, ginger and garlic in the food processor/grinder, add little water at a time to make a smooth paste ( Approx 1 cup water).
5.Heat oil in the pan, add the ground paste.
6.Saute for a couple of minutes on medium heat, until most of the moisture is lost, and the paste is cooked well. Rinse the blender jar with few more tablespoon of water and extract the remaining masala, add to the pan, and continue sauteing for another minute.
7.Add about 1 cup of water, bring to a boil. Add salt to season.
8.Add the crabs, mix well in the curry. Cover and let it simmer on low heat for about 10-15 minutes or until the crabs are cooked through. If the gravy is too thick, you can add some water.
HOW TO MAKE CRAB CURRY | GOAN CRAB XEC XEC CURRY?
Crab Xéc Xéc
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml
- 1 lb crabs, I used steamed frozen crabs
- 1 cup freshly grated coconut
- 4-5 dried Kashmiri red chillies
- 2 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 8 peppercorns
- 4 cloves
- 4 garlic cloves
- 1 inch ginger
- pinch of turmeric
- 1 cup roughly chopped onions
- 2-3 tbsp oil, preferably coconut oil
- salt, to taste
- Walnut-sized ball of tamarind
Instructions
- If you are using fresh crabs, discard the main shell, then remove the claws and legs of the crabs. Clean the crabs well and season with salt and set aside. If using already steamed crabs, make sure they are clean and set aside.
- Dry roast the coconut on medium-low heat until golden brown. Set aside in a plate.Next dry roast the red chillies, coriander-cumin seeds, peppercorns, cloves on medium-low heat for about 2 minutes or until fragrant. Be careful in roasting as the spices may burn and turn bitter. Remove from the heat and transfer to a bowl/plate. (If left in the hot pan they may continue roasting and turn dark and bitter).
- Add 1 teaspoon of oil in the same pan, saute onions until slightly golden brown.
- Transfer the roasted coconut, spices, onions, turmeric, tamarind, ginger and garlic in the food processor/grinder, add little water at a time to make a smooth paste ( Approx 1 cup water).
- Heat oil in the pan, add the ground paste.
- Saute for a couple of minutes on medium heat, until most of the moisture is lost, and the paste is cooked well. Rinse the blender jar with few more tablespoon of water and extract the remaining masala, add to the pan, and continue sauteing for another minute.
- Add about 1 cup of water, bring to a boil. Add salt to season.
- Add the crabs, mix well in the curry. Cover and let it simmer on low heat for about 10-15 minutes or until the crabs are cooked through. If the gravy is too thick, you can add some water.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
Crab Xéc Xéc
Ingredients
Measuring cup used, 1 Cup = 250 ml
- 1 lb crabs, I used steamed frozen crabs
- 1 cup freshly grated coconut
- 4-5 dried Kashmiri red chillies
- 2 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 8 peppercorns
- 4 cloves
- 4 garlic cloves
- 1 inch ginger
- pinch of turmeric
- 1 cup roughly chopped onions
- 2-3 tbsp oil, preferably coconut oil
- salt, to taste
- Walnut-sized ball of tamarind
Instructions
- If you are using fresh crabs, discard the main shell, then remove the claws and legs of the crabs. Clean the crabs well and season with salt and set aside. If using already steamed crabs, make sure they are clean and set aside.
- Dry roast the coconut on medium-low heat until golden brown. Set aside in a plate.Next dry roast the red chillies, coriander-cumin seeds, peppercorns, cloves on medium-low heat for about 2 minutes or until fragrant. Be careful in roasting as the spices may burn and turn bitter. Remove from the heat and transfer to a bowl/plate. (If left in the hot pan they may continue roasting and turn dark and bitter).
- Add 1 teaspoon of oil in the same pan, saute onions until slightly golden brown.
- Transfer the roasted coconut, spices, onions, turmeric, tamarind, ginger and garlic in the food processor/grinder, add little water at a time to make a smooth paste ( Approx 1 cup water).
- Heat oil in the pan, add the ground paste.
- Saute for a couple of minutes on medium heat, until most of the moisture is lost, and the paste is cooked well. Rinse the blender jar with few more tablespoon of water and extract the remaining masala, add to the pan, and continue sauteing for another minute.
- Add about 1 cup of water, bring to a boil. Add salt to season.
- Add the crabs, mix well in the curry. Cover and let it simmer on low heat for about 10-15 minutes or until the crabs are cooked through. If the gravy is too thick, you can add some water.
Step-by-step recipe to make Rava Laddu | Rava laddoo, Maharasthrian Diwali sweet.
Rava laddu | Rava laddoo is a yummy Maharashtrian sweet, prepared during festivities such as Diwali, Navratri to name a few. You need few ingredients for this delicious suji ladoo | rava laddoo | rava laddu recipe , namely semolina, sugar, and ghee. It is flavored with cardamom powder. Addition of nuts and raisins give it additional texture and crunch.
These laddoos are my DH’s favorite among all kind of laddoos! So I decided on making some this Diwali since we are away from home. Back home in Mumbai, containers are stacked with all the snacks and sweets distributed by our neighbors. I happen to love besan ke laddu along with boondi laddu, and motichoor laddu, those are my favorite. They are a little labor intensive and I hope I can share it on the blog some other time.
I learnt to make these relatively simple, authentic, Maharashtrian rava ladoo recipe | rava laddu from my Mum-in-law’s neighbor who also happens to be her good friend. My DH would love the laddus prepared by her, so who better than her to learn to make these from?
One bite of this rava laddu and I got the stamp of affirmation from him, he said they were as good as her’s 🙂 Well I’m really glad I accomplished the task.
- HOW TO MAKE RAVA LADDU | RAVA LADDOO | SUJI KA LADDU | HOW TO PREPARE RAVA LADDU
- SOME MORE RAVA RECIPES TO TRY
- OTHER DIWALI SWEETS AND SNACKS THAT YOU MAY LIKE TO CHECK OUT
- STEP BY STEP INSTRUCTIONS TO MAKE RAVA LADDU | RAVA LADDOO | SUJI KE LADDU
- HOW TO MAKE RAVA LADDU?
- Rava Laddu | Rava Laddoo | How To Make Rava Laddu
HOW TO MAKE RAVA LADDU | RAVA LADDOO | SUJI KA LADDU | HOW TO PREPARE RAVA LADDU
There are a couple of ways to make rava laddu | rava laddoo. I’m sharing the way I’ve learnt from my Maharashtrian neighbor which is the crumbly version of rava laddu.
For this simple rava laddu recipe , you need to roast the rava until fragrant and crisp. Let it cool, then pulse it in the blender until you have a somewhat fine powder. Do not make it powdery, it should still have some texture. Then transfer to a mixing bowl, add the powdered sugar, dried fruits, and cardamom powder. It’s time to add ghee, a tablespoon at a time, just until you can form a dough, and make a laddu out of it.
Repeat the same to make more rava laddus until you finish the remainder of the dough. That’s about it! Easy, right? These rava laddus are delicious, aromatic, literally crumble in your mouth and then melt away! So good!
For rava laddu with coconut, add about 1/2 cup of shredded coconut to the roasted rava and continue with the recipe as mentioned. You may simply need more ghee to bind the dough.
It hardly took me 30 minutes to make these laddoos. This quantity will yield about 18 laddoos. You may multiply the recipe as per quantity desired.
This easy rava laddu recipe is a guest post, for my blogger friend Anjali Dhawan@ Its all about food! . Anjali is amongst the first few bloggers, who I met early on during my blogging days! Do stop by her blog for some fabulous and mouth-watering recipes. I’m sharing this recipe with her, for her Diwali Collective.
SOME MORE RAVA RECIPES TO TRY
Eggless Rava Cake
Mango semolina cupcakes
Rava Sheera
OTHER DIWALI SWEETS AND SNACKS THAT YOU MAY LIKE TO CHECK OUT
A quick 5 minute badam pista burfi (no khoya/mawa)
Kesar peda
Rasmalai
Kalakand
Poha chivda (made using few teaspoons of oil)
STEP BY STEP INSTRUCTIONS TO MAKE RAVA LADDU | RAVA LADDOO | SUJI KE LADDU
1.Heat 1 tablespoon ghee in a heavy bottomed pan. Add rava and roast it on medium-low heat for about 8-10 minutes until the rava becomes little fragrant and crisp. Do not brown the rava. Transfer to a bowl and let it cool down.
2.At the same time, heat little over half cup of ghee in a separate pan. Once it’s completely melted, set it aside and let it remain in the pan. It should be hot when we pour it in the rava and sugar mixture.
3.Once the roasted rava has cooled down, transfer to the blender and pulse 3-4 times into a fine powder (do not make it powdery). Then transfer the rava to a mixing bowl, add in roasted dried fruits, powdered sugar (sifted), and cardamom powder. Mix it well to incorporate the sugar and roasted rava.
4.Start adding a tablespoon of ghee at a time, and keep mixing until you feel you can form a laddu when you press the mixture. I needed a total of about 8 tablespoons of melted ghee. You can adjust accordingly. Make all the laddus and keep them on a greased plate. Let them air dry for a few hours and then transfer to an airtight container.
NOTES
- You may use reduce the ghee by half and use hot milk for binding the laddu instead. The shelf life will decrease if milk is used. If you do use milk, refrigerate the laddoos.
- You may reduce the sugar to 1.25 cups or adjust as per desired sweetness.
- I like to add more dried fruits in these laddoos, you may reduce the amount to 1/4 or 1/2 cup.
HOW TO MAKE RAVA LADDU?
Rava Laddu | Rava Laddoo | How To Make Rava Laddu
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cup fine or coarse rava (sooji/semolina)
- 1 & 1/2 cup powdered sugar, adjust as per desired sweetness
- 3/4 tsp cardamom powder
- 3/4 cup dried fruits, I used 1/2 cup of pistachios + almonds & 1/4 cup raisins, roasted in 1 tsp ghee, and set aside
- 8 to 9 tbsp + 1 tbsp ghee, you may need to add more or less to form the laddu
Instructions
- Heat 1 tablespoon ghee in a heavy bottomed pan. Add rava and roast it on medium-low heat for about 8-10 minutes until the rava becomes little fragrant and crisp. Do not brown the rava. Transfer to a bowl and let it cool down.
- At the same time, heat little over half cup of ghee in a separate pan. Once it’s completely melted, set it aside and let it remain in the pan. It should be hot when we pour it in the rava and sugar mixture.
- Once the roasted rava has cooled down, transfer to the blender and pulse 3-4 times into a fine powder (do not make it powdery). Then transfer the rava to a mixing bowl, add in roasted dried fruits, powdered sugar (sifted), and cardamom powder. Mix it well to incorporate the sugar and roasted rava.
- Start adding a tablespoon of ghee at a time, and keep mixing until you feel you can form a laddu when you press the mixture. I needed a total of about 8 tablespoons of hot melted ghee. You can adjust accordingly. Make all the laddus and keep them on a greased plate. Let them air dry for a few hours and then transfer to an airtight container.
Notes
- You may use reduce the ghee by half and use hot milk for binding the laddu instead. The shelf life will decrease if milk is used. If you do use milk, refrigerate the laddoos.
- You may reduce the sugar to 1.25 cups or adjust as per desired sweetness.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
