Authentic Goan Xacuti Curry

Ingredients

• 500g (1.1 lb) chicken/lamb/vegetables, cut into pieces 500g (1.1 lb) chicken/lamb/vegetables, cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 4-5 dried red chilies 4-5 dried red chilies
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 4-5 cloves 4-5 cloves
• 2-inch cinnamon stick 2-inch cinnamon stick
• 2-3 green cardamom pods 2-3 green cardamom pods
• 4-5 black peppercorns 4-5 black peppercorns
• 1 star anise 1 star anise
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 10g (total), 5g (sugars)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add dried red chilies, cloves, cinnamon stick, cardamom pods, black peppercorns, and star anise. Sauté for a minute until fragrant.
2. 2.
   Add chopped onions and cook until golden brown. Add minced garlic and grated ginger. Sauté for another minute.
3. 3.
   In a separate pan, dry roast fennel seeds until fragrant. Grind them into a fine powder using a mortar and pestle or a spice grinder.
4. 4.
   Add the ground fennel powder, turmeric powder, coriander powder, and cumin powder to the pan. Mix well and cook for a minute.
5. 5.
   Add the chicken, lamb, or vegetables to the pan and cook until they are lightly browned.
6. 6.
   Pour in the tomato puree and coconut milk. Stir well to combine.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for about 30-40 minutes, or until the meat is cooked through and tender. If using vegetables, cook until they are tender.
8. 8.
   Season with salt to taste and garnish with fresh cilantro leaves.
9. 9.
   Serve the Goan Xacuti Curry hot with steamed rice or Goan bread.

Treat your ingredients with care...

• Coconut milk — If you prefer a lighter version of the curry, you can use light coconut milk instead of full-fat coconut milk.
• Dried red chilies — Adjust the quantity of dried red chilies according to your spice preference. Increase or decrease the amount to make the curry milder or spicier.
• Fennel seeds — Dry roasting the fennel seeds before grinding enhances their flavor. Make sure to keep an eye on them while roasting to prevent burning.

Tips & Tricks

• For a richer flavor, marinate the chicken or lamb with a mixture of yogurt, ginger-garlic paste, and a pinch of turmeric for 1-2 hours before cooking.
• If you prefer a smoother gravy, you can blend the onion and spice mixture after sautéing them, before adding the meat or vegetables.
• To make the curry more aromatic, toast the whole spices (cloves, cinnamon stick, cardamom pods, black peppercorns, and star anise) in a dry pan before adding them to the dish.
• Adjust the spiciness of the curry by adding more or fewer dried red chilies. You can also remove the seeds from the chilies to reduce the heat.
• Leftover Xacuti Curry tastes even better the next day as the flavors develop further. Store it in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Goan Xacuti Curry hot with steamed rice or Goan bread, such as poi or sannas. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Goan Xacuti Curry in a traditional Indian serving dish or a clay pot to enhance the cultural experience. Sprinkle some additional ground spices on top for an attractive presentation.