MUSHROOM XACUTI

Ingredients

• 20 g (¼ cup)dried coconut slices
• 3–4whole dried red chillies, hot
• 1 tspblack sesame seeds
• 1 tsppoppy seeds
• 1 pieceblack stone flower
• ½ tbspcoriander seeds
• ½ tspcumin seeds
• ½ tspmustard seeds
• ½ tspKashmiri red chilli powder
• ¼ tspfenugreek seeds
• 1 inchcinnamon stick
• 6peppercorns
• 3cloves
• ½star anise
• 1 blademace
• 2green cardamoms
• ¼ tspturmeric powder
• ⅛ tspnutmeg powder
• 250 gbutton mushrooms
• 150 g (1 cup)onion, sliced
• 2–3 large clovesgarlic
• 1 tspginger paste
• 1 tspgreen chilli paste
• 2 tbspcoconut oil
• 1 tbsp or 2vinegar or kokums
• 1 tsp or ¼vegetable stock powder or stock cube
• 240 ml (1 cup) or 1 tbsp pastelight tamarind water or tamarind paste
• 2 tbspxacuti spice mixture
• ¼ tspsugar or jaggery
• 1 tspsalt
• 1–2 tbspcoconut milk
• 2–3 tbspfresh coriander, chopped

Instructions

1. 1

   Toast the coconut

   Heat a wide pan over a low to medium heat. Toast the dried coconut slices until they begin to brown. If using fresh coconut, roast it until it smells aromatic and looks dry.

2. 2

   Toast whole spices

   Add the peppercorns, cloves, cinnamon, mace, star anise and cardamoms. Toast for 1–2 minutes, stirring continuously.

3. 3

   Toast the seeds

   Add the sesame, cumin, coriander, fenugreek and mustard seeds. Toast for 1 minute, stirring.

4. 4

   Add the chillies

   Add the whole dried red chillies and toast for 1 minute, taking care not to burn them.

5. 5

   Finish toasting

   Add the poppy seeds and stir constantly for 30 seconds.

6. 6

   Cool the spices

   Tip the toasted mixture onto a plate so it can cool slightly; do not leave it in the hot pan.

7. 7

   Grind the mixture

   Grind the cooled spices in a spice or coffee grinder to a fine powder, then transfer to a mixing bowl.

8. 8

   Season the masala

   Add the turmeric, nutmeg and Kashmiri red chilli powders and mix well. Set the xacuti spice mixture aside until needed.

9. 9

   Prepare tamarind water

   If making tamarind water from a tamarind ball, soak it in 240 ml hot water for 15–20 minutes. Rub it with your fingers to release the pulp, then strain through a sieve, pressing the pulp with a spoon. Alternatively, stir 1 tbsp tamarind paste into 1 cup of water.

10. 10

    Prepare mushrooms

    Wash and wipe the mushrooms with a kitchen towel, then slice them or cut them into chunks.

11. 11

    Fry the onion

    Heat the coconut oil in a pan over a medium heat. Stir-fry the sliced onion until it is light brown.

12. 12

    Add aromatics

    Add the ginger paste, green chilli paste and garlic, and stir-fry for 1 minute.

13. 13

    Cook the mushrooms

    Add the kokums if using them, then add the mushrooms. Stir-fry until they begin to soften.

14. 14

    Add the masala

    Add 2 tbsp of the xacuti spice mixture and mix well with the mushrooms.

15. 15

    Simmer the curry

    Add the tamarind water, vegetable stock, salt and sugar, then mix well. Cover the pan and simmer over a low heat for 5–10 minutes.

16. 16

    Finish and serve

    Stir in the coconut milk and chopped fresh coriander. Serve the mushroom xacuti with plain rice or poee.

What is mushroom xacuti?

Xacuti is a Goan curry whose name is linked to the Portuguese word chacuti. The original dish was often made with chicken; mushroom versions offer a vegetarian take on the same fragrant, spiced style.

This version relies on a masala toasted at home, then balanced with tamarind and a little coconut milk. Toasting the spices in stages helps bring out their aroma without scorching the more delicate seeds.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 8g protein, 31g carbs, 16g fat.

The mushrooms contribute some protein, while the rice or poee served alongside supplies most of the meal's carbohydrates. Coconut, coconut oil and coconut milk account for much of the fat; serve with a generous portion of vegetables or greens to round out the plate.

Build the spice mixture

Coconut: Toast it until lightly browned and dry-looking, rather than dark; it brings a rounded, nutty base to the masala.

Whole spices: Give the larger spices their own brief toast first, then add the seeds. Stir often, as the small seeds can catch quickly.

Chillies and poppy seeds: Toast the chillies carefully, then add the poppy seeds for just 30 seconds. Let everything cool before grinding so the powder stays fragrant.

Get the mushrooms ready

Cleaning: Wipe the mushrooms with a kitchen towel after washing, so they are not waterlogged when they hit the pan.

Cutting: Slices cook quickly and evenly, while chunks give the curry a more substantial texture. Whichever you choose, aim for pieces of similar size.

Look for these cooking cues

Onions: Cook them until light brown before adding the pastes; this gives the curry a savoury base without taking the onions too far.

Mushrooms: Stir-fry until they have softened a little, then add the masala. They will continue cooking as the covered curry simmers.

Sauce: After 5–10 minutes over a low heat, the flavours should have come together. Stir in the coconut milk and coriander at the end.

Balance the tang and heat

Tamarind water gives the sauce a tangy edge, while kokum can be used as the other souring option specified in the recipe. The red chillies and green chilli paste bring heat, so use the listed amounts as a guide to the curry's character.

The small amount of sugar or jaggery balances the sourness rather than making the curry sweet. Add the coconut milk only after simmering to keep its flavour fresh.

Make and use the masala

This recipe makes more xacuti spice mixture than the 2 tbsp used in the curry. Keep the extra mixture aside for another use, and add only the stated amount to the mushrooms.

A spice or coffee grinder makes a fine powder quickly. Let the toasted ingredients cool first, and make sure the grinder is clean and dry.

What to serve with it

Plain rice is a simple partner for the tangy, spiced sauce. Poee, a Goan bread, is another option for scooping up the curry.

For a fuller meal, serve it with a vegetable side that does not compete with the xacuti's spice blend. Keep accompaniments simply seasoned.

Recipe notes & tips

• Keep the pan at low to medium heat while toasting the masala ingredients.
• Stir the seeds and spices frequently so they toast evenly.
• Move the toasted ingredients out of the pan straight away to prevent carryover heat from burning them.
• Grind the mixture only after it has cooled slightly.
• Use either tamarind water or the recipe's tamarind-paste alternative.
• Add the coconut milk and coriander after the curry has simmered.

Variations

• Use fresh coconut: Roast it until aromatic and dry-looking before adding the spices.
• Choose kokum: Add the kokums instead of vinegar for the souring element.
• Use tamarind paste: Mix 1 tbsp into 1 cup of water in place of prepared tamarind water.
• Adjust the heat: Use fewer whole dried chillies for a milder curry.
• Change the vegetables: The recipe description also suggests soya chunks or mixed vegetables as vegetarian alternatives.

Common mistakes to avoid

• Scorching the coconut: Toast over low to medium heat and remove it once it begins to brown.
• Burning the chillies: Toast them for 1 minute and keep them moving in the pan.
• Leaving spices in the hot pan: Tip them onto a plate as soon as toasting is finished.
• Grinding while hot: Let the mixture cool slightly before using the grinder.
• Overcooking the mushrooms: Stir-fry only until they begin to soften, then finish them in the covered curry.
• Adding coconut milk too early: Stir it in after the simmer so it remains part of the finishing stage.

How to store

Refrigerate leftover curry in a covered container for up to 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions