Xacuti is really a Goan speciality and also the masala may be used to prepare chicken too. Eat it with plain steamed grain or perhaps a pulao (pilaf - grain dish) along with a eco-friendly salad.
Ingredients
- 1 kg fish (any fish with firm white-colored flesh)
- 8-10 peppercorns
- 1" stick of cinnamon
- 6 cloves
- 1/4 teaspoon nutmeg powder
- 4 pods cardamom split and seeds removed
- 1 teaspoon poppy seeds
- 4 onions
- 2 tsps garlic clove paste
- 1 teaspoon ginger root paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 3 tbsps white-colored vinegar
- 3 tbsps grated dessicated coconut
- 3 tbsps vegetable/canola/sunflower oil
- Salt to taste
- Chopped coriander leaves to garnish
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Preparation
- Roast all of the whole spices and grind right into a powder. Keep aside.
- Heat the oil inside a pan and add some onions. Fry till soft.
- Add some ginger root and garlic clove pastes and fry for an additional minute.
- Add some spice powder made earlier, the turmeric, cumin, nutmeg and coriander powders, coconut, vinegar and salt to taste and fry the masala till it starts to outside of the oil.
- Add 2 glasses of water for this and stir well. Provide a boil.
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- Reduce flame to some simmer and add some fish pieces lightly. Prepare for an additional a few minutes.
- Remove in the fire, garnish with chopped coriander leaves and serve.
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