Goan Mushroom Xacuti
Mushrooms cooked in a roasted coconut and whole-spice Goan xacuti masala with tamarind for a nutty, tangy, aromatic curry.
Cuisine: Goan (Goa) · Style: Curry · Protein: Mushroom · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 400g button mushrooms, sliced
- 2 onions, finely chopped
- 2 inch ginger, chopped
- 4 cloves garlic, chopped
- 1 cup fresh coconut, grated
- 4 dry red chillies
- 1 tbsp poppy seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 3 cloves
- 1 inch cinnamon stick
- 1 tsp black peppercorns
- 1 tbsp tamarind paste
- 2 tbsp oil
- Salt to taste
- Coriander leaves to finish
Steps
- Dry roast the red chillies, poppy seeds, coriander seeds, cumin seeds, fenugreek, cloves, cinnamon, peppercorns, and grated coconut until fragrant and lightly coloured.
- Cool the roasted mixture, then grind it with ginger, garlic, and a little water into a smooth xacuti paste.
- Heat oil, sauté the onions until lightly golden, then add the mushroom slices and salt.
- Cook the mushrooms for a few minutes until they begin to shrink and release moisture.
- Stir in the xacuti paste and tamarind paste with a splash of water.
- Simmer gently until the mushrooms are cooked through and the gravy is thick and glossy. Finish with coriander and serve with pao or rice.