Hake and Red Pepper Xacutti Curry
A delicious fish curry recipe inspired by Goan cuisine.
Serves: 2 - 3/4 - 6 Ready in: 40 minutes
Introduction
Make a Goan fish curry at home using Rafi's Xacutti Curry Pack.
Xacutti (sha-koo-ti) is a simple Goan recipe with coconut and warming Garam Masala. This recipe has a rich, thick sauce from the use of tomato puree and creamed coconut. This sweet, richness is counterbalanced by the addition of sharp vinegar.
This recipe is popular in the southwestern coastal state of Goa. Due to the location seafood is a common part of the diet and is often used in this style of recipe.
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Xacutti Curry Pack (Serves 2 - 3) | Xacutti Curry Pack (Serves 4 - 6) |
| 175ml water | 300ml water |
| 350g hake | 700g hake |
| 150g red pepper | 300g red pepper |
| 30g Creamed Coconut | 60g Creamed Coconut |
| 2 tbsp Tomato Puree | 4 tbsp Tomato Puree |
| 1 tsp sugar | 2 tsp sugar |
| 1 tbsp Cider Vinegar | 2 tbsp Cider Vinegar |
| 1/2 lemon to garnish | 1 lemon to garnish |
| Salt to taste |
Salt to taste |
Instructions
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Empty the Xacutti Curry Pack into a pan and toast off the spices on low/medium heat for 5 minutes.
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Add the water, tomato puree, cider vinegar and creamed coconut. Stir, cover and cook for 10-15 minutes.
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The tomato puree will make the sauce very thick - add some more water if needed to loosen the sauce.
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Leave to rest overnight to intensify the flavours of the sauce.
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The next day, reheat the sauce for 5-10 minutes.
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Add the red pepper, hake, sugar and salt. Gently cover with the sauce, not moving the fish too much to avoid breakage. Cook for 5-10 minutes.
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Once the fish has started flaking, it’s ready to take off the heat.
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Garnish with a squeeze of lemon. Ready to serve, enjoy!
