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. All Curry Packs have a minimum 4 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.
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), Chilli Powder.
Contains: WHEAT Flour, MUSTARD
Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to cross-contamination.
|Per Packet||Gluten Free|
|Sat Fat (g)||19|
|Carb of which Sugars (g)||11.3|
|Dietary Fibre (g)||10.6|
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
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.
Unfiltered and unpasteurised cider vinegar with mother.
Concentrated tomato puree.