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!
Try it with: Belly pork or firm white fish, the staples of the varied Goan diet.
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Desiccated Coconut, Curry Paste (Rapeseed Oil, Garlic, Water, Ginger, Salt, Rusk (WHEAT Flour enriched with Calcium Carbonate, Iron, Nicotinamide, Thaimin), Acidity Regulator: Sodium Diacetate, Chilli, Spices, Food Acid: Citric Acid, Tamarind, Spirit Vinegar), Garlic Flakes, Spices (contains MUSTARD), Fresh Chilli.
Contains: WHEAT Flour, MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
|Carb of which sugars (g)||10.5|
There's nothing better than a warm Xacutti after a long day. I normally cook it with chicken thighs (always on the bone for a bit of extra flavour) marinated in lime juice, with loads of pilau rice, parathas and chutneys on the side.Giacomo
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This is a very popular condiment in Goa, and a firm favourite of the Spicebox team.
A rich and appetising coconut-based dish from the sunny shores of Goa. The addition of roasted garam masala and ginger gives this curry a lovely warm finish.
Some tips on taking your Xacutti from the tasty to the truly memorable.
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