Xec Xec (pronounced – Shek Shek) is a traditional Goan coconut curry usually made with crabs. The curry is mildly spicy and is served with rice. This recipe of Prawn Xec Xec is along the lines of the Crab Xec Xec (for crab, see here).
Serves: 6 Persons
Prep. Time: 30 Mins.
Cooking Time: 30 Mins.
[Standard Measure – 1 cup = 250 ml.]
- Prawns (fresh, head on or off, cleaned & deveined) – 400 gms. (cleaned)
- Onion (finely chopped) – 1 large
- Tomato (halved & finely sliced) – 1 medium
- Ginger-Garlic Paste (fresh) – 1 ½ tsp.
- Corriander Leaves (chopped fine) – 2 tbsp.
- For the Masala:
- Coconut (grated/small bits) – 1 cup
- Bedgi Red Chillies (stemmed) – 6 to 7
- Cloves – 6
- Cinnamon – 1 inch
- Cumin Seeds – ½ tsp.
- Black Pepper Corns – 10 to 12
- Corriander Seeds – 1 tbsp.
- Tamarind – 1 marble sized
- Turmeric Powder – ¼ tsp.
- Stock Cube – 1 small (optional)
- Lime Juice (optional) – to taste
- Oil – 3 tbsp.
- Salt – 1 ½ tsp. or to taste
Step 1: Take the cleaned prawns in a bowl and apply 1 tsp. salt. Leave aside.
Step 2: Heat a tbsp. of oil in a pan and roast (fry) all the ingredients for the masala except the coconut, tamarind and turmeric powder on low heat till fragrant. Do this for a few minutes taking care not to burn the spices. Transfer to a plate.
Step 3: Add the coconut to the same pan and roast it on low heat till browned. Here again take care not to burn the coconut.
Step 4: Grind all the roasted ingredients along with the turmeric powder and tamarind to a fine paste using 100 ml water.
Step 5: Heat 2 tbsp. oil in a vessel in which you want to make the curry and sauté the onions on medium till they change colour. Next add the tomatoes and sauté till soft. Then add the ginger-garlic paste and sauté for a minute on low heat.
Step 6: Add the ground masala paste and 50 ml water. Sauté for 3 to 4 minutes on medium heat. Pour in 250 to 300 ml water and add the crumbled stock cube. Let the curry come to a boil on medium heat.
Step 7: When the curry starts boiling add the prawns and cook covered on low heat for about 5 minutes. After 5 minutes check for salt and add if required. Add the lime juice (optional). Cook for a further 2 minutes if you’ve added salt or lime juice and then switch off the heat. Garnish with coriander and allow curry to rest in the vessel covered with a lid for 5 minutes before serving.
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