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

Curry Paste (Rapeseed Oil, Coriander, Paprika, Chilli, Turmeric, Cinnamon, Cumin, Fenugreek, Water, Salt, Maize Flour, MUSTARD, Tamarind, Acids (Acetic, Citric, Lactic), Garlic), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Desiccated Coconut, Garlic Flakes (E220, SULPHITES), Turmeric, Coriander/Cumin Powder, Spices.

Allergies

See allergens in BOLD

Contains: MUSTARD, SULPHITES

May contain WHEAT, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Nutrition