Xacuti or Xacutti is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken, lamb, or beef. It is also known as chacuti in Portuguese.
Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Taluka of Goa. Historically, local fishermen would prepare a sauce or gravy containing spices such as black pepper, chilli, turmeric, onion, nutmeg, cinnamon, and cloves. Added to this would be lightly toasted coconut and white poppy seeds. This sauce would then be served with freshly caught fish or chicken.
LETS GET COOKING:
Course : Main course
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Mushroom - 1/2 cup
Cinnamon - 1/2 inch
Star anise - 1
Pepper - 1/2 tsp
Poppy seeds - 1 tsp
Coriander seeds - 1 tsp
Dried red chili - 3
Coriander leaves - 1 bunch
Ginger - 1/2 inch
Green chili - 3
Onion - 1
Grated coconut - 1/2 cup
Oil - 1 tsp
Salt - 1 tsp
In a mixer jar, add coriander leaves, green chili , ginger and garlic, grind them to smooth paste
Wash and cut the mushrooms, add the grinded masala to it, mix and marinate them
In a pan add oil, cinnamom, clove, star anise, pepper, poppy seeds, coriander seeds and dried red chili and roaste them well, cool down and grind them to a fine paste
Again add oil in pan, saute onions with grated coconut and roast them until coconut becomes brown, cool down and grind them with roasted masala paste again. keep aside
Finally add oil again, saute the onions, add marinated mushroom to it and mix it
Now add the roasted masala and coconut paste to it and mix it again
Add required salt, mix , cover and cook for 10 minutes
Serve hot with rice
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