Vindalho of Blue Swimmer Crab


  • 1 large onion finely sliced
  • 2 tablespoons cooking oil
  • 4 blue swimmer crabs cleaned halved and main claw twisted off
  • 2 tablespoons VINDALHO CURRY PASTE (use less for fish)
  • Optional: 1 cup fresh chopped coriander
  • Optional: 1-2 green chilies de-seeded


Heat oil in broad based pot. Add sliced onions and fry until golden brown.

Add Vindalho Curry Paste and coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water.

When mixture looks “glazed” and has an appetizing aroma,

Fold through crabs

Add 1 cup water and simmer on low heat with lid on until cooked through

Add salt if required – if more gravy required, add hot water, mix well

De-seeded chillies may be added

Serving Suggestions

Enjoy with rice, rice pancake (use dosa batter) or sour dough bread and Goan Cuisine Lime Pickle

Xacuti of Crab


  • 5 Blue Swimmer Crabs cleaned (bodies cut in half)
  • 200g Brown onions
  • ½ jar Xacuti Curry Paste
  • 100ml Coconut Cream
  • 4 chopped rough Green chilli, fresh
  • Salt to taste
  • 1 bunch, chopped Coriander leaves, fresh


In heavy-based pot fry onion in oil on medium heat until well browned.

Add ½ jar GC Xacuti  paste and stir through.

Add crab pieces and brown well, stirring constantly

Turn heat down to low and add 250 ml (1 cup) of water.

Stir, add coriander and green chilli.

Leave to simmer until crab is cooked through. During this time cover with lid and check from time to time to ensure there is sufficient liquid for the crab to simmer in. If not, add small amounts of water.

When crab is cooked through, add salt to taste and coconut cream, and simmer for further 5 minutes.

Serving Suggestions

Serve with plain boiled basmati rice and Goan Cuisine Cucumber Achar