Xacuti is a popular Goan traditional dish, which is also, known as “chacuti” in Portuguese. Prepared by all three communities in Goa; Catholics, Hindus and Muslims with some variations. Depending on the ingredients used and the way the dish is made, it differs in colour, flavour and texture. It is said that the spicy and delicious shagoti (xacuti) is from Pernem, North Goa. They call it shagoti, which is a combination of “shaak” meaning “curry” and “goti” referring to the meat. A melange of spices are roasted to enhance the coconut-based gravy. Commonly, made with chicken, but beef, mutton, mushrooms, vegetables and even fish can be used. The taste and complexity of each and every spice is what makes xacuti a flavourful and aromatic dish usually cooked for feasts and special occasions. Savoured with rice, sannas or any local breads in Goa.
Any firm-fleshed fish, crabs or prawns can be used. The fish is cleaned and seasoned with salt. Fresh grated coconut, onion and various spices are roasted. Care should be taken while roasting the spices to prevent them from burning or else the gravy will have a bitter taste. Sliced onions are sautéed in oil then, the ground paste cooked well, simmered, followed by the addition of fish. Once the fish is cooked through, the pan taken off the heat. The combination of the various roasted spices is what contributes to the aroma and taste of the gravy. A fragrant, flavourful and scrumptious dish.
Any firm-fleshed fish, crabs or prawns can be used. The fish is cleaned and seasoned with salt. Fresh grated coconut, onion and various spices are roasted. Care should be taken while roasting the spices to prevent them from burning or else the gravy will have a bitter taste. Sliced onions are sautéed in oil then, the ground paste cooked well, simmered, followed by the addition of fish. Once the fish is cooked through, the pan taken off the heat. The combination of the various roasted spices is what contributes to the aroma and taste of the gravy. A fragrant, flavourful and scrumptious dish.
Fish Xacuti
(Serves 8)
Ingredients:
1/2 kg firm-fleshed fish pieces
1 onion (sliced)
2 green chillies (slit)
few coriander leaves (chopped)
2 tablespoons coconut oil
salt
(To be roasted separately and ground to a paste with water)
Ingredients:
1 cup grated fresh coconut
1 onion (sliced)
1 tablespoon coriander seeds
1/2 teaspoon cumin seeds
2 cinnamon sticks (1.5-inch each)
10 whole black peppercorns
6 cloves
2 petals of star anise (chakra phool)
1/2 blade of mace (javitri)
1/4 teaspoon nutmeg
5 dried Kashmiri red chillies (roast last)
6 large cloves of garlic (do not roast)
1/2-inch piece of ginger (do not roast)
2 tablespoons of coconut oil (for roasting onion and coconut)
1/2 teaspoon turmeric powder (do not roast)
a small ball of tamarind (do not roast)
Method:
Wash fish pieces and season with salt. Set aside.
In a skillet, heat 2 tablespoons of oil and fry the onion slices till light brown. Then, add the coconut and roast with the onion. Transfer to the blender.
Dry roast all the remaining ingredients for few seconds. Do not burn. Add the garlic, ginger, turmeric powder, tamarind and blend all the roasted ingredients with water to a smooth fine paste.
Heat oil in a pan and saute onion till soft and light brown. Add the ground paste and fry well. Rinse the blender jar with two cups of water and add to the pan.
Incorporate the green chillies and cook on medium heat until the gravy comes to a boil. Then, mix in the fish pieces. Cover the pan with a lid slightly ajar. Do not stir, but gently turn the fish or swirl the pan. Check for seasoning and add salt.
Once the fish is cooked through, remove from heat.
Serve hot garnished with coriander leaves.
(Serves 8)
Ingredients:
1/2 kg firm-fleshed fish pieces
1 onion (sliced)
2 green chillies (slit)
few coriander leaves (chopped)
2 tablespoons coconut oil
salt
(To be roasted separately and ground to a paste with water)
Ingredients:
1 cup grated fresh coconut
1 onion (sliced)
1 tablespoon coriander seeds
1/2 teaspoon cumin seeds
2 cinnamon sticks (1.5-inch each)
10 whole black peppercorns
6 cloves
2 petals of star anise (chakra phool)
1/2 blade of mace (javitri)
1/4 teaspoon nutmeg
5 dried Kashmiri red chillies (roast last)
6 large cloves of garlic (do not roast)
1/2-inch piece of ginger (do not roast)
2 tablespoons of coconut oil (for roasting onion and coconut)
1/2 teaspoon turmeric powder (do not roast)
a small ball of tamarind (do not roast)
Method:
Wash fish pieces and season with salt. Set aside.
In a skillet, heat 2 tablespoons of oil and fry the onion slices till light brown. Then, add the coconut and roast with the onion. Transfer to the blender.
Dry roast all the remaining ingredients for few seconds. Do not burn. Add the garlic, ginger, turmeric powder, tamarind and blend all the roasted ingredients with water to a smooth fine paste.
Heat oil in a pan and saute onion till soft and light brown. Add the ground paste and fry well. Rinse the blender jar with two cups of water and add to the pan.
Incorporate the green chillies and cook on medium heat until the gravy comes to a boil. Then, mix in the fish pieces. Cover the pan with a lid slightly ajar. Do not stir, but gently turn the fish or swirl the pan. Check for seasoning and add salt.
Once the fish is cooked through, remove from heat.
Serve hot garnished with coriander leaves.
