"X" is for Xacuti. A to Z Challenge Day 24.
Xacuti is a Goan curry. You can make it with fish or mutton or chicken but the recipe I want to share today is with prawn. If you like Indian curries, this will certainly be a favourite. Just adjust the cooking time if you are using chicken or meat.
INGREDIENTS:
Prawns (medium size) 1 cup tossed gently with a little salt and pepper.Onions (large) 1 chopped finely.Coconut grated 3/4 cupNutmeg powder 1/2 tspCoriander seeds 3/4/tspCumin seeds 1/2 tspTamarind paste 1/2 tspPoppy seeds 1/2 tspFennel seeds 1/2 tspDried red chillies : 3/4Star Anise 2/3 (optional)Cinnamon 1 (1 inch) pieceCloves 2/3Oil: 1 tbspSalt: to tasteMETHOD:
Dry roast the coconut till it turns lightly brown. Keep aside.Dry roast the coriander seeds, cumin seeds, poppy seeds, fennel, cloves, cinnamon, dried chillies and star anise, if using till a nice aroma comes out. Do not burn. I usually do this in a tawa over a low flame once the tawa is hot, Gring the dry roasted seeds with the coconut into a smooth paste. Add as little water as possible. Heat oil and fry the chopped onion. When it starts to brown, add the masala and fry till the oil separates. Add the prawn and fry for about 3/4 minutes mixing the prawns in the masala nicely. Add some water and cook till prawns are done. Do not over cook as the prawns will turn rubbery and hard. Add nutmeg powder, tamarind and cook for 2 minutes till blended. This is lovely with rice or roti but it's really special with local paos (buns)!
INGREDIENTS:
Prawns (medium size) 1 cup tossed gently with a little salt and pepper.Onions (large) 1 chopped finely.Coconut grated 3/4 cupNutmeg powder 1/2 tspCoriander seeds 3/4/tspCumin seeds 1/2 tspTamarind paste 1/2 tspPoppy seeds 1/2 tspFennel seeds 1/2 tspDried red chillies : 3/4Star Anise 2/3 (optional)Cinnamon 1 (1 inch) pieceCloves 2/3Oil: 1 tbspSalt: to tasteMETHOD:
Dry roast the coconut till it turns lightly brown. Keep aside.Dry roast the coriander seeds, cumin seeds, poppy seeds, fennel, cloves, cinnamon, dried chillies and star anise, if using till a nice aroma comes out. Do not burn. I usually do this in a tawa over a low flame once the tawa is hot, Gring the dry roasted seeds with the coconut into a smooth paste. Add as little water as possible. Heat oil and fry the chopped onion. When it starts to brown, add the masala and fry till the oil separates. Add the prawn and fry for about 3/4 minutes mixing the prawns in the masala nicely. Add some water and cook till prawns are done. Do not over cook as the prawns will turn rubbery and hard. Add nutmeg powder, tamarind and cook for 2 minutes till blended. This is lovely with rice or roti but it's really special with local paos (buns)!
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