Goan Crab Xex-Xec | Crab in a Thick Spiced Curry

Speak of Crabs, and the unforgettable taste of the Xec-Xec Curry revisits the Goan palate making one salivate! Among the many ways to cook crab, the Crab Xec-Xec is enjoyed for its dense flavour, and for how it compliments the subtle, delicious taste of the soft, white crab meat.
The light sweetness of the Crab meat is good by itself too; for that, I cook the large claws and enjoy them simply seasoned with Salt and Pepper. The melted butter dip pairs well with it :)

0:00 How to Clean and Cut the Cab
1:17 Preparing the Curry Paste
3:13 The Crab Curry Preparation
6:03 Cooking the Crab Claws

Ingredients:
For the Xec-Xec Curry Paste:
4 (heaped) teaspoons Coriander Seeds
1 (heaped) teaspoon Cumin seeds
6 Cloves
12 Black Peppercorns
1" Cinnamon
4 dried, red Bedki Chilies
4 dried, red Kashmiri Chilies
1 Medium-sized Onion, sliced
4 Garlic cloves, sliced
1/2" Ginger, sliced
1 cup of fresh, grated Coconut
1/4 teaspoon Turmeric Powder
Water, as needed

For the Curry:
The above paste
Cleaned, cut and washed Crab pieces (I used 3 Crabs)
2-3 Tablespoons of Oil
1 large Onion, finely chopped
1 large Tomato, finely chopped
Salt to taste
1/2 teaspoon Sugar, or to taste
1 slit Green Chili
Fresh, chopped Coriander leaves

For the Crab Claws:
Boil the intact claws with 1/2 cup of Water and 1 teaspoon of Salt for 8-10 minutes (depending on their size); crack open with crab cutters/the teeth of multipurpose scissors and retrieve the soft meat, season with salt and pepper.
For the dip, melt salted butter with freshly chopped Coriander (and garlic, optional).

Music Credits:
YouTube Audio Library
Summer Sidewalk by http://audionautix.com/