Goan Mushroom Xacuti
Veg
Vegan
Fresh mushrooms cooked in the complex xacuti masala of dry-roasted coconut, dried red chillies, poppy seeds, and aromatic whole spices — the vegetarian expression of Goa's most complex curry, popular at Goan Hindu homes and vegetarian-friendly beach shacks.
Cuisines
Goan
Best for
Lunch
Dinner
Build a full meal around Goan Mushroom Xacuti
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
200 grams | Mushroom , button |
|
2 tablespoons | Oil |
|
1 large | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
2 tablespoons | Coconut , freshly grated |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Poppy Seed |
|
2 tablespoons | Tamarind , pulp |
|
— | Salt , to taste |
|
1 cup | Water |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Clean and slice the mushrooms.
- 2 Heat oil in a pan and sauté the onions until golden brown.
- 3 Add garlic and ginger, and sauté for another minute.
- 4 Add the grated coconut and fry until it turns golden.
- 5 Stir in turmeric, red chili powder, coriander powder, cumin seeds, fennel seeds, and poppy seeds.
- 6 Add the sliced mushrooms and cook until they soften.
- 7 Mix in the tamarind pulp and salt.
- 8 Pour in the water and let it simmer for 10-15 minutes until the mushrooms are cooked through and the sauce thickens.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can roast the spices before grinding them.