Mushroom Xacuti or Shakuti is a Goan style spicy curry. Generally, chicken is used for this Xacuti (pronounced as Shaa – ku- tee) dish. Vegetarian options are usually made with mushrooms, soya chunks or mixed vegetables. Best to make the xacuti spice mixture at home. The freshness of the spice blend adds so much flavour to the dish. Xacuti comes from the Portuguese word chacuti which means curry. The Portuguese liked the local preparation of spicy chicken and called it chacuti de galinha.
Memories
March 2024, we had a family reunion in Bangalore. To celebrate my daughter’s birthday we went to Klaa, a Goan Restaurant for lunch. Considering the bad traffic in Bangalore, it took us almost an hour to reach the place. However, the drive in the traffic was worth it. Being the only vegetarian in the group, I ordered a Vegetable Thali. Included in the thali besides rice, paneer cafreal, veg cutlets, salad and dessert was a spicy mushroom xacuti. It was the first time I tasted a xacuti and loved it with the traditional Goan bread Poee. We can’t wait to go back to the restaurant when we visit Bangalore again.
More About Xacuti
Though the commonest non vegetarian Xacuti is the chicken one, it can be made with beef, lamb, crab, prawns, etc.
What To Serve With Xacuti?
Plain rice
Goan breads like pao, poee, steamed sanna.
Sharing Mushroom Xacuti Recipe With 2024 Alphabet Challenge Group
When I tasted mushroom xacuti at the Goan restaurant Klaa, I knew instantly what my dish for letter X was going to be. There is not a wide choice of ingredients beginning with X. Xmas recipes, xanthan gum. Or would have to search for either Far East or South American dishes that begin with X.
The Alphabet Challenge Journey So Far
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Ingredients Required For Xacuti Masala and Mushroom Xacuti
Xacuti Masala | Spice Mixture
Coconut
Generally grated fresh coconut is used. However, if it is not available then dried coconut or desiccated coconut is used. I used dried coconut which is called kopra | copra in hindi. Easily available in all Indian Stores or online.
Dagad Phool
Known also as black stone flower or kalpasi. It is a kind of lichen that is commonly used as a seasoning in Indian cooking.
Poppy Seeds
The white variety. Also known as khus khus.
Black Sesame Seeds
Preferably black ones but can be replaced by white sesame seeds. Also known as tal or til.
Dried Whole Red Chillis
Use the spicy ones like byadagi, guntur, boriya.
Kashmiri Red Chilli
These chillis are mild but add a natural red colour to the spice powder. Can use either whole chillis or the powdered version. I had the powder version so added that.
Mustard Seeds
Also known as rai or sarson ke dane.
Coriander Seeds
Also known as dhania ke dane.
Fennel Seeds
Valiyari or saunf.
Cumin Seeds
Jeera, jiru.
Fenugreek Seeds
Methi ke dane.
Green Cardamom
Elaichi, elchi.
Cinnamon Stick
Dalchini.
Nutmeg
I have used nutmeg powder.
Mace
Need a small blade of it. Also known as javantri, javitri.
Peppercorns
Preferably, black.
Cloves
Also known as laung.
Star Anise
Known as chakra phool.
Turmeric Powder
Haldi or hardar.
Mushroom Xacuti
Mushrooms
Preferably button mushrooms. Wash the mushrooms quickly in water, don’t soak them. Wipe them with a towel. Alternately, wipe them with a damp towel. Slice or cut the mushrooms into chunks.
Onion
Generally the red one is used. However, use any that you have, white or yellow.
Fresh Ginger
Need about ½ inch or 1 tsp minced/grated.
Green Chillis
Paste or minced. Add according to your taste. Remember the spice mixture will be a bit spicy.
Garlic
Peeled and minced or finely chopped.
Oil
Can use coconut oil for this recipe. If you don’t have any then replace it with any oil of your choice like canola, sunflower or olive oil.
Tamarind
Need a small ball of tamarind, walnut size. Soak it in 1 cup hot water for 10-15 minutes. Rub it with your fingers to remove the pulp. Strain the liquid using a sieve. Alternately, use ready made paste, about 1 tbsp.
Vinegar
You can replace the vinegar with kokum. Known as Garcinia indica in English, it adds a subtle sourness to the curry. I chose to use kokum as we love the flavour.
Salt
Any salt of your choice, add according to your taste.
Sugar
Use brown or white sugar. Or can add jaggery. Need little to balance the flavours.
Vegetable Boullion
Need only ¼ of it or use 1 tsp vegetable stock powder.
Fresh Coriander
For garnishing.
Coconut Milk
To add a more coconut – y flavour, I added some coconut milk at the end. This is optional
MUSHROOM XACUTI
mayurisjikoni
Mushroom Xacuti or Shakuti is a Goan style spicy curry. Generally, chicken is used for this Xacuti (pronounced as Shaa - ku- tee) dish. Vegetarian options are usually made with mushrooms, soya chunks or mixed vegetables. Best to make the xacuti spice mixture at home. The freshness of the spice blend adds so much flavour to the dish. Xacuti comes from the Portuguese word chacuti which means curry. The Portuguese liked the local preparation of spicy chicken and called it chacuti de galinha.
Add the dried coconut slices and toast them till they begin to turn a bit brown. If you are using fresh coconut, then roast that till you the aroma of coconut and it appears dry.
Now add all the whole spices - pepper, cloves, cinnamon, mace, star anise, cardamom. Toast for 1-2 minutes, mixing all the time.
Now add the sesame, cumin, coriander, fennel, fenugreek and mustard seeds. Toast for 1 minute.
Add the whole red chillis and toast for a minute. Don't burn them.
Add poppy seeds and stir all the time. Toast them for 30 seconds.
Transfer the mixture to a plate to allow the spices to cool down a bit. Don't leave it in the hot pan.
Blend the spices in a spice or coffee grinder to a fine powder.
Transfer the spice mixture to a mixing bowl.
Add turmeric, nutmeg and kashmiri red chilli powders. Mix well.
Keep the Xacuti spice mixture on the side till required.
PREPARATION OF MUSHROOM XACUTI
Soak the tamarind ball in 1 cup of hot water. Let it soak for 15-20 minutes.
Rub the tamarind with your fingers to remove the pulp. Strain the liquid, using a sieve. Press down the pulp using a spoon.
Alternately add 1 tbsp tamarind paste in one cup of water.
Wash and wipe the mushrooms with a kitchen towel.
Cut them into slices or chunks.
Heat oil in a pan over medium heat.
Stir fry the sliced onion till it becomes light brown in colour.
Add the ginger, green chilli and garlic pastes. Stir fry for one minute.
Add kokum if you are using any.
Add the mushrooms and stir fry till they become a bit soft.
Add 2 tbsp of xacuti masala or spice mixture. Mix well.
Add the tamarind water, vegetable stock, salt and sugar. Mix well.
Cover the pan and allow the curry to simmer over low heat for 5-10 minutes.
Add coconut milk and chopped fresh coriander. Mix well.
Serve Mushroom Xacuti with some plain rice or poee.
Notes
Replace vinegar with kokum.
Replace sugar with jaggery.
If you are going to use grated fresh coconut, then use about ½ cup.
You can replace the mushrooms with potato, mixed vegetables or soya chunks.
Don't skimp on the amount of onion used for this curry.
Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
I had never heard of this dish but it sounds delicious, both your vegetarian version and Sneha’s chicken version. I am earmarking these recipes for when our Eat the World Challenge travels to Portugal. Thanks.
Thanks Wendy, please do some research as I have been made to understand that the Portuguese adapted the traditional Goan recipe. Don’t know if it made in Portugal the way it is in India.
I love that you recreated a new dish you tried for the first time and loved. Your version looks so rich and wonderful! Bet it’s better than the restaurant’s!
That is one flavor packed dish! In addition to the Alphabet Challenge next year I’m going to also try and get myself and family out of our comfort zone food-wise!
18 Comments
Wendy Klik
November 20, 2024 at 6:24 am
I had never heard of this dish but it sounds delicious, both your vegetarian version and Sneha’s chicken version. I am earmarking these recipes for when our Eat the World Challenge travels to Portugal. Thanks.
mayurisjikoni
November 21, 2024 at 10:49 pm
Thanks Wendy, please do some research as I have been made to understand that the Portuguese adapted the traditional Goan recipe. Don’t know if it made in Portugal the way it is in India.
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November 20, 2024 at 10:12 am
[…] Mushroom Xacuti by Mayuri’s Jikoni […]
Stacy
November 20, 2024 at 6:00 pm
I love that you recreated a new dish you tried for the first time and loved. Your version looks so rich and wonderful! Bet it’s better than the restaurant’s!
mayurisjikoni
November 21, 2024 at 10:46 pm
Thank you so much Stacy, must admit I loved the restaurant one too 🙂
Karen’s Kitchen Stories
November 20, 2024 at 6:16 pm
That spice mixture sounds amazing! What a delicious sounding meal!
mayurisjikoni
November 21, 2024 at 10:46 pm
Thanks Karen, a comforting and warming meal during the cold season.
Colleen – Faith, Hope, Love, & Luck
November 20, 2024 at 9:47 pm
Wow! This recipe is just packed with flavor! I love that it uses mushrooms too…one of my faves!
mayurisjikoni
November 21, 2024 at 10:45 pm
Thanks Colleen my favourite too. Always have mushrooms in the fridge.
Camilla M Mann
November 21, 2024 at 12:09 am
This looks delicious. I can’t wait to try it…after my mushroom-averse child goes back to school.
mayurisjikoni
November 21, 2024 at 10:44 pm
Thanks Camilla as mentioned in the post can make it with chicken, fish, prawns, crab, etc.
hobby baker Kelly
November 21, 2024 at 3:26 pm
We love curry and this spice blend sounds delicious!
mayurisjikoni
November 21, 2024 at 10:42 pm
Thanks Kelly, do give it a try. Adjust the chillis according to your taste.
Jolene
November 22, 2024 at 10:59 am
That is one flavor packed dish! In addition to the Alphabet Challenge next year I’m going to also try and get myself and family out of our comfort zone food-wise!
mayurisjikoni
November 22, 2024 at 4:43 pm
Thank you so much Jolene and best of luck trying out new dishes.
Sneha Datar
November 24, 2024 at 10:23 am
This is a delicious recipe.. yum!
mayurisjikoni
December 2, 2024 at 4:58 pm
Thanks Sneha.
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