Xacutti Curry Pack

A rich and appetizing coconut-based dish from the sunny shores of Goa. The addition of roasted garam masala and ginger gives this curry a lovely warm finish.

This recipe is from Brij Fernandes, a taxi-driver in Calangute. When he cooked it for Rafi, he served it with plenty of feni'a liquor made from cashew nuts - very potent!

.Storage Information: Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.

Try it with: Belly pork or firm white fish, the staples of the varied Goan diet.

1. Empty the contents of the pack into a pan with 300ml water and add 60g coconut cream. Simmer until coconut dissolves.
2. Add 1Kg of ingredients of your choice. Mix well, cover, and gently cook.
3. Add 4 tbsp tomato puree, 2 tbsp cider vinegar and 2 tsp sugar.
4. Gently open simmer for 10 minutes.
5. Adjust salt and serve.

Ingredients

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Desiccated Coconut, Curry Paste (Rapeseed Oil, Ground Spices, Water, Salt, Maize Flour, MUSTARD Powder, Tamarind, Food Acids: Acetic, Citric and Lactic Acid, Garlic Powder), Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Garlic Flakes, Spices (contains MUSTARD), Chilli Powder

Allergies

Contains: WHEAT Flour, MUSTARD

It should be noted that this pack may contain traces of PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, SULPHITES, MILK and other CEREALS containing GLUTEN due to possible cross-contamination.

Nutrition