Goan vegetable xacuti

Step 1: Heat a heavy frying pan over a low heat and roast 4 oz fresh grated coconut for 10–12 minutes, stirring often, until evenly deep brown and fragrant like toasted nuts. Keep it moving at the end; it goes from brown to burnt quickly. Tip into a bowl.

Step 2: In the same pan, heat 1 tbsp coconut or sunflower oil over a medium heat and fry 1 onion for 6–7 minutes until well browned.

Step 3: Lower the heat and add 5 dried Kashmiri chillies, 1 tbsp white poppy seeds, 1 tbsp coriander seeds, 1 tsp cumin seeds, ½ tsp fennel seeds, 8 black peppercorns, 4 cloves, 1 cinnamon stick, 1 star anise and ¼ tsp fenugreek seeds. Roast for 2 minutes, stirring, until the poppy seeds turn light golden and the spices smell rich. Stir in 1 pinch grated nutmeg and 5 cloves garlic for 30 seconds.

Step 4: Cool for a few minutes, then blend the roasted coconut and spices with ¾ cup water to a very smooth, thick, dark-brown paste. This takes 2–3 minutes; stop and scrape down often. A grainy masala means a grainy curry.

Step 5: Heat 2 tbsp coconut or sunflower oil in a deep pan over a medium heat. Fry 1 onion for 6–7 minutes until golden, then stir in ½ tsp ground turmeric.

Step 6: Add 2 potatoes, 1 carrot and 5 ½ oz cauliflower florets and stir for 2 minutes to coat. Add the xacuti paste and fry, stirring, for 4–5 minutes, until it darkens a little more and oil starts to come out at the edges.

Step 7: Pour in 1 ¼ cups water, add 1 ¼ tsp salt, bring to a simmer, cover and cook on a low heat for 10 minutes, until the potatoes are nearly tender. Stir occasionally; the coconut masala can catch on the base.

Step 8: Add 9 oz button or chestnut mushrooms and 3 ½ oz green peas, 1 tbsp tamarind paste and 1 tsp jaggery. Simmer uncovered for 6–8 minutes, until the mushrooms are cooked and the gravy is thick and coats the vegetables. Taste; it should be warm, nutty and gently tangy. Scatter with 2 tbsp fresh coriander and serve.