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Goan vegetable xacuti
Goa's dark roasted-coconut curry with poppy seeds and whole spices, made with mushrooms and vegetables
Xacuti (sha-koo-tee) is one of Goa's most complex curries: grated coconut is roasted until deep brown with poppy seeds, dried chillies and a long list of whole spices, then ground into a thick, aromatic masala. In Goa it's usually made with chicken; vegetarian Goan families make it with mushrooms, potatoes, peas and other vegetables, and the roasted coconut gives it all the depth it needs. It's warm and fragrant rather than fiery, with a touch of tamarind and jaggery. Serve with rice, pao or chapatis. Chef's tip: roast the coconut slowly over a low heat until it's the colour of milk chocolate and smells like toasted nuts; that colour is the xacuti's flavour, and pale coconut gives you a pale, flat curry.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the xacuti masala
For the curry
To finish
Method
0/8 doneStep 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.
12 minStep 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.
7 minStep 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.
3 minStep 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.
3 minStep 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.
7 minStep 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.
7 minStep 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.
10 minStep 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.
8 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 9 g
- Carbs
- 32 g
- Fat
- 21 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does goan vegetable xacuti take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
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