📝 About This Recipe
Transport your senses to the sun-drenched shores of Goa with this Fish Xacuti, a complex and aromatic curry that defines coastal Indian luxury. Unlike standard curries, Xacuti features a deeply toasted coconut base infused with a medley of eighteen different spices, creating a dark, rich, and velvety gravy. The delicate sweetness of fresh white fish balances perfectly against the earthy heat of the roasted masala, offering a sophisticated flavor profile that is both rustic and refined.
🥗 Ingredients
The Fish & Marinade
- 600 grams Kingfish or Pomfret (cut into 2-inch steaks or fillets)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt (or to taste)
- 1 tablespoon Lemon juice (freshly squeezed)
The Xacuti Roast Masala
- 1 cup Fresh coconut (grated)
- 6-8 pieces Dry red chilies (Kashmiri or Bedgi variety for color and mild heat)
- 2 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Black peppercorns
- 4-5 pieces Cloves
- 1 inch Cinnamon stick
- 1 piece Star anise
- 1 tablespoon Poppy seeds (Khus Khus) (essential for the authentic texture)
- 1/4 teaspoon Nutmeg (freshly grated)
The Curry Base
- 2 large Onions (finely sliced)
- 1 tablespoon Ginger-Garlic paste (freshly pounded)
- 1 teaspoon Tamarind paste (diluted in 2 tablespoons of water)
- 3 tablespoons Vegetable oil (or coconut oil for extra flavor)
- 1/4 cup Fresh coriander (chopped for garnish)
👨🍳 Instructions
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1
Begin by cleaning the fish and cutting it into uniform pieces. Marinate with salt, turmeric, and lemon juice; set aside in the refrigerator for 20 minutes to firm up.
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2
In a heavy-bottomed pan or 'kadai' over medium heat, dry roast the grated coconut. Stir constantly until it turns a deep golden brown. Do not burn it, but aim for a rich toasted color.
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3
Remove the coconut and in the same pan, add a drop of oil. Roast the dry red chilies, coriander seeds, cumin, peppercorns, cloves, cinnamon, and star anise until they become fragrant (about 2-3 minutes).
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4
Add the poppy seeds at the very end of the roasting process, as they toast very quickly. Once they pop, remove all spices from the heat.
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5
Combine the toasted coconut and the roasted spices in a high-speed blender. Add a little water (about 1/4 cup) and grind into a very smooth, thick, and fine paste. This is the 'Xacuti Masala'.
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6
Heat 3 tablespoons of oil in a large pot. Add the sliced onions and sauté on medium heat until they are soft and caramelized to a light brown.
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7
Add the ginger-garlic paste to the onions and sauté for 1-2 minutes until the raw aroma disappears.
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8
Pour the ground Xacuti masala into the pot. Sauté the paste with the onions for 5-7 minutes. You will see the oil beginning to separate from the sides of the masala.
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9
Add 1.5 to 2 cups of warm water to the pot to achieve a gravy consistency. Stir well and bring the sauce to a gentle simmer.
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10
Gently slide the marinated fish pieces into the simmering gravy. Do not crowd the pan.
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11
Add the tamarind water and the grated nutmeg. Adjust salt if necessary.
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12
Cover the pot and simmer on low heat for 8-10 minutes. Avoid stirring with a spoon to prevent the delicate fish from breaking; instead, gently swirl the pot.
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13
Once the fish is cooked through and the gravy is thick and aromatic, turn off the heat. Garnish generously with fresh coriander leaves.
💡 Chef's Tips
The secret to a great Xacuti is the color of the coconut; it must be dark golden brown to give the curry its signature depth. If you cannot find poppy seeds, you can substitute with 5-6 soaked cashews to maintain the creamy texture. Always use fresh coconut if possible; desiccated coconut can be used in a pinch but lacks the essential oils of fresh fruit. Be very gentle with the fish; Goan chefs often 'shake' the pot rather than using a spatula to ensure the pieces stay whole. Let the curry rest for 15 minutes before serving; the flavors develop and deepen as the temperature drops slightly.
🍽️ Serving Suggestions
Serve steaming hot alongside traditional Goan 'Sanna' (steamed rice cakes) or 'Pao' (crusty bread rolls). Pairs beautifully with a simple Basmati rice pilaf or Jeera rice. A side of kachumber salad (onion, tomato, cucumber) provides a refreshing crunch against the rich gravy. For a drink pairing, a chilled glass of Sol Kadhi (a Goan kokum and coconut milk drink) is the traditional choice. A crisp, dry white wine like a Chenin Blanc also complements the spice profile wonderfully.