Goan Crab Xacuti with Aromatic Spice Blend

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A richly spiced Goan crab curry featuring a freshly ground blend of toasted spices and coconut, simmered to create a tangy and flavorful seafood delight. This Indian-inspired seafood recipe, ready in about 55 minutes, pairs fresh crab claws and legs, grated fresh coconut, coriander seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs fresh crab claws and legs
• 1 cup grated fresh coconut
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 4 cloves
• 1 small (2-inch) cinnamon stick
• 4 dry red chilies
• 1/4 tsp freshly grated nutmeg
• 1 tbsp tamarind paste
• 1 large, finely chopped onion
• 2 tbsp ginger-garlic paste
• 3 tbsp vegetable oil
• 2 cups water
• to taste salt
• 2 tbsp chopped fresh coriander leaves

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Instructions

1. Step 1: Dry roast 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp black peppercorns, 4 cloves, 1 small cinnamon stick, and 4 dry red chilies in a skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to avoid burning. Remove from heat and cool.
2. Step 2: Grind the roasted spices with 1 cup grated fresh coconut and 1/4 tsp freshly grated nutmeg into a fine paste using a little water if necessary.
3. Step 3: Heat 3 tbsp vegetable oil in a large pan over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until golden and translucent.
4. Step 4: Stir in 2 tbsp ginger-garlic paste and cook for 2 minutes until aromatic.
5. Step 5: Add the ground spice and coconut paste to the pan and cook, stirring frequently, for 5 minutes until the oil starts to separate from the masala.
6. Step 6: Mix in 1 tbsp tamarind paste and 2 cups water, bring to a simmer.
7. Step 7: Add 1.5 lbs fresh crab claws and legs, cover, and cook for 15 minutes over medium-low heat until the crab is cooked through and the sauce thickens slightly.
8. Step 8: Season with salt to taste, garnish with 2 tbsp chopped fresh coriander leaves, and serve hot with steamed rice.