Goan Xacuti

Goan Xacuti

(A Goan meat curry made of either chicken, lamb, beef or pork in a spicy dark-brown gravy made from freshly roasted spices)
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PrepTime : Serves : Cook Time
20Min 4 20-40Min

Ingredients :

800 gms chicken or any meat
2 medium onions
1 cup grated coconut
1 inch sticks of cinnamon
6 cloves
4 dry red chillies
½ tsp turmeric powder
2 tbsp poppy seeds (khus khus)
1 tsp ajwain
1 tsp cumin
1 tsp of peppercorns
1 tsp of fennel seeds (saunf)
4 Star-shaped black spice
1.5 tbsp coriander seeds
4-6 cloves of garlic
1/3 cup groundnut oil
Salt to taste
1 tbsp of tamarind pulp
¼ tsp grated nutmeg

Cooking Instructions :

Wash skinless chicken and cut to small (12 total) pieces. Peel and chop the onions. Heat a little oil and slightly brown the grated coconut and keep aside. Then dry roast cinnamon, cloves, red chillies, turmeric, khus khus, ajwain, cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds till a nice aroma is given out. Grind to a paste together with a little water, the garlic and coconut. Heat the remaining oil in a thick-bottomed pan and fry the onions till brown. Add the masala paste 2 tbsp at a time, stirring well in between, and cook till oil separates. Add the chicken pieces and saute for sometime. Add two cups of water and salt, bring to a boil. Add tamarind pulp and grated nutmeg. Simmer until meat cooks and serve hot with boiled rice or pav.

Goan Vindaloo

Goan Vindaloo

(A spicy vinegar-based dark-red Goan meat curry made of either chicken, lamb, beef or pork)
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PrepTime : Serves : Cook Time
20Min 4 20-40Min

Ingredients :1 kg. meat (chicken/beef/mutton/pork)
2 medium potatoes cut into 8 pcs each.

For Seasoning:
3 tbsp. ghee
few curry leaves
1 small onion- finely sliced
Salt to taste

For Vindaloo Masala:
1/2 tsp peppercorns
3 tsp. jeera/cumin
12 small dry kashmiri chillies
1/2 tsp turmeric
2 cardamoms
10 cloves garlic
2-3 tbsp. Vinegar

Cooking Instructions :

Grind the masala ingredients to a smooth paste (No water, just vinegar). Cut and wash the medium size meat pieces. Heat oil & fry onion till brown, add curryr leaves and stir. Fry in the masala - Stir frequently. Now add meat and salt to taste. Cover & cook -Toss gently from time to time to cook meat evenly & ensure it does not burn. Boil the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes or until till meat is cooked. Serve with plain white rice.