Xacuti or Xacutti pronounced “sha-kooti” is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken, lamb, or beef. It is also known as chacuti in Portuguese.

This dish is an integral part of the goan cuisine & is part of many meals in goan homes. Most goans will have a family recipe that’s been passed down for generations, slightly different than the others. And most will also have a spice jar of Xacuti masala that they’ve ground & stored to be used through the year.

A true goan will tell you the best way to eat this curry is a day later when it’s the most flavorful.

Ingredients:
Xacuti masala-
3-4 dried red kashmiri chillies
1/4 tsp turmeric
2 tbsp coriander powder
1/2 tsp cumin seeds
1/2 tsp fennel seeds
3-5 black peppercorns
2-3 green cardamoms
2-3 cloves
1 star anise
1″ cinnamon stick
1 tbsp poppy seeds
1/2 javitri
A pinch of nutmeg
Coconut paste-
1 cup grated coconut
1 medium onion sliced
For the beef-
600-700 gms of beef pieces (I’ve used stewing meat)
1/2 onion sliced
1 tsp ginger paste
1 tsp garlic paste
1 tbsp lime juice
8-10 curry leaves
Oil
Salt

Method:

• To make the xacuti masala, dry roast the spices under xacuti masala except poppy seeds. Once fragrant add in the poppy seeds & saute for another 1-2 mins. Cool & blend to a fine paste with 1/2 cup of water or as needed.
• Meanwhile dry roast the grated coconut & sliced onions till golden brown. Cool & grind roughly. Keep aside to use later.
• To make the curry, heat oil in a pot on medium- high heat & saute sliced onions till browned. Add in the ginger-garlic paste along with the roughly ground coconut & fry till raw smell goes away.
• Next add in the xacuti paste & stir for 3-4 mins. Add in the beef pieces, salt & lime juice & mix well. To this add enough water to cook, cover & let it simmer for another 15-20 mins.
• Once meat is done stir in the curry leaves & let it dry out of there is too much gravy.
• Serve hot with poi.