Ingredients
- Also called Shaguto in Konkani and Xacuti in Portuguese. It is a culinary gem of the Goan diaspora but its origins I believe are to be found in Saraswat cooking. It is made somewhat differently by Goan Catholics and Hindus. While the versions I am familiar with were always made with meat some families also prepare it with fish.
- Bedgi, Kashmiri or Bicholim chillies are used in its preparation. My recipe has a rich, deep copper tone gravy.
- During the monsoon it is made with Gud Gud Alambe or Thunder Mushrooms that become available for a brief time and is vegan.
- This is my great grandmother’s recipe and tastes better the next day. It is best eaten with Pao, Chappatis, Katri, Unno, Tandlachi (rice) Bhakri and if at all with plain white rice.
- In my book A Sense for Spice i have an alternative recipe that doesn't require Dagadphool or marathi moggu and is a little less spicy.
- Ingredients for 6-7 as a main course
- 1 kg skinned chicken pieces with bone OR 500 grams Gud Gud Alambe or plain white or Bella mushrooms
- 4 tbsp vegetable oil
- 2 dried bay leaves
- 1 medium-sized red or white onion, finely chopped
- 2 tsp salt or to taste
- Spice paste
- 2 tbsp vegetable oil
- 1” cinnamon stick
- 4 cloves
- 4 black peppercorns
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tablespoon dried dagadphool or stone flower (optional)
- 1/2 teaspoon Marathi Moggu (optional)
- 8 dried red Byadgi or Kashmiri chillies, stalks and seeds removed
- 1 medium-sized white onion, roughly chopped
- 4 Indian green chillies, 2”- 2½” long, roughly chopped
- 4” fresh ginger root, peeled, roughly chopped
- 10 cloves garlic, roughly chopped
- Coconut paste
- 2 tbsp vegetable oil
- ¼ cup raw, unsalted cashewnuts
- 2 tsp white poppy seeds or khus-khus
- ½ cup grated fresh; or frozen, defrosted, unsweetened coconut
Instructions
- Wash the chicken and set aside to drain. if using mushrooms dont wash them. Wipe them with a damp cloth. Trim the stems and then slice into 4 pieces each. Sprinkle with 2 teaspoons salt and let them drain 2 hours in a sieve. Pat dry with a clean cloth before using.
- SPICE PASTE
- Pour the oil for the spice paste in a small, dry skillet heat on medium heat. Sauté the whole spices and onions for about 3-4 minutes, stirring constantly, till golden and fragrant.
- Cool and grind coarsely. Add a little water if required to facilitate grinding.
- Add the green chillies, ginger and garlic and grind to a fine consistency. Reserve.
- Pour the oil for the coconut paste into the same skillet on medium heat. Toast the coconut first for about 7-8 minutes until it starts turning a light brown.The coconut must brown to produce a deep brown and robust gravy.
- Add cashewnuts and poppy seeds and continue to roast until golden brown and fragrant.
- Cool and grind to a fine consistency, adding a little water, if required to facilitate the grinding. Reserve.
- Heat 4 tbsp oil in a large pan. Add the bay leaves and sauté for 30 seconds.
- Add the onions and sauté for 2 minutes, till translucent.
- Stir in the spice paste and sauté for 3-4 minutes on medium heat, stirring continuously, till the paste begins to thicken and release oil.
- Add the chicken or mushrooms and sear it in the spices for 2-3 minutes.
- Reduce heat to medium, cover the pan and simmer for 30 minutes if using meat and 15 minutes for mushrooms.
- Stir in the coconut paste and toss well. Add water if required to thin the gravy. Xacuti has a thick gravy so add water with care.
- Cook uncovered on low heat for 3-4 minutes.
- Taste for salt.
- Cool and refrigerate overnight.
- Reheat the curry the next day and serve hot with flatbreads or plain, boiled, white rice.
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