South India is renouned for their use of coconut in their dishes and this is no exception. Goa is also well known for it’s hot dishes, like the Vindaloo, however Goans always add chilli and spice according to their own particular taste. As the guy who taught us this said “heat is not everything- taste is!” A Goan Fish Xacuti, uses this small state’s excellent fish supplies, as well as the taste of tropical coconuts that line the white beaches.
Goan Fish Xacuti Ingredients:
Firm white fish or large prawns: 300gms
Onion: 2 small diced
Tomato: 2 skins removed finely chopped or puréed
Garlic: 3 cloves finely chopped
Chilli (dried is best): 2 finely sliced
Coconut cream: 1 cup
Coconut: 1/2 coconut flesh grated and roasted
Coriander (fresh): small handful
Turmeric: 1 tsp
Coriander powder: 2 tsp
Cumin: 1 tsp
Cinnamon powder (or whole to the same amount): 1 tsp
Salt: 1 tsp
Vegetable oil: 1 tblsp
How: First add the dried chilli to the coconut milk and leave for around 30 minutes if you have the time to infuse, if not no worries, but mix them together now.
Fry the onion and garlic in the oil on a medium heat until they turn soft and start to brown for around 5 minutes. Add turmeric, coriander powder, cumin, cinnamon, tomato and salt and cook for further 5 minutes until everything turns into a brown paste and is well mixed together. Now stir in coconut cream/ chilli combo and the roasted coconut, then bring back to the boil. Simmer everything for 10 minutes stirring regularly until the consistency is a slightly thick sauce.
To finish the Goan Fish Xacuti add the shrimp or fish and simmer with this lid on for a further 10 minutes until the fish is cooked. Add the fresh coriander just before serving.