MUSHROOM XACUTI
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.
Ingredients
FOR XACUTI MASALA | SPICE MIXTURE
- ¼ cup dried coconut slices
- 3-4 whole dried red chillis hot
- 1 tsp black sesame seeds
- 1 tsp poppy seeds
- 1 piece black stone flower
- ½ tbsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp kashmiri red chilli powder
- ¼ tsp fenugreek seeds
- 1 inch cinnamon stick
- 6 peppercorns
- 3 cloves
- ½ star anise
- 1 blade mace
- 2 green cardamoms
- ¼ tsp turmeric powder
- ⅛ tsp nutmeg powder
FOR MUSHROOM XACUTI
- 250 g button mushrooms
- 1 cup onion sliced
- 2-3 cloves garlic large
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 2 tbsp coconut oil
- 1 tbsp vinegar or 2 kokums
- 1 tsp vegetable stock powder or ¼ boullion
- 1 cup light tamarind water or 1 tbsp paste
- 2 tbsp xacuti spice mixture
- ¼ tsp sugar | jaggery
- 1 tsp salt
- 1-2 tbsp coconut milk
- 2-3 tbsp fresh coriander chopped
Instructions
PREPARATION OF XACUTI SPICE MIXTURE OR MASALA
- Heat a wide pan over low to medium heat.
- 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.