Mushroom Xacuti/ Goan Mushroom Curry

Till about a couple years ago, I did not fancy mushrooms; but then the affair started and now I can proudly say, “I’m in love.” Mushrooms are loaded with protein and Vitamin D with minimal calories. So for a health buff like me, it is one helluva ingredient.

I usually stir-fry them with some butter and garlic or just add to noodles or Mexican chili to bump up the nutrition. But this time, I decided to hero this little c(h)ap! And what better way than some spicy Indian curry, in fact, even closer to home with this traditional Goan preparation, Xacuti. (pronounced as Shaa-go-tee.)

Mushroom Xacuti
Mushroom Xacuti

I have used white button mushrooms here, but you can go ahead and use whichever edible (obviously!) mushrooms you have on hand. And when I say spicy, that’s what it is – A blast of various spices, each imparting its own unique flavour and aroma. So let’s get started..

Ingredients

  • 250 gm, button mushrooms, diced to bite-size pieces
  • 1 small onion, diced
  • 2 small tomato, diced
  • 2-3 tsp oil
  • 1-2 bay leaf
  • pinch of ground turmeric
  • salt, to taste
  • coriander, for garnishing
  • juice of lemon, as required

To be ground together

  • 2 tsp coriander seeds
  • 1 tbsp cumin seeds
  • 3-4 black peppercorns
  • 5-6 cloves
  • 2-3 small pieces of cinnamon
  • 1 star anise
  • 2 tsp mustard seeds
  • 2 green cardamom
  • 1 black cardamom
  • 1 mace
  • 4 dry red chilli
  • 1 small onion, roughly sliced
  • 5-6 cloves of garlic
  • 1 small piece ginger
  • 2 tbsp tamarind pulp
  • 1/3 cup dry or wet shredded coconut
The best part of mushrooms is, absorbing whatever flavours u throw it into! Click To Tweet

Method

  • In a pan, add the spices to be ground together and dry roast it together. Once fragrant, transfer to a blender. (See note below)
  • Roast the onion till slightly browned. Likewise for the coconut. Slightly roast the garlic.
  • Blend all these along with other ingredients to be ground together, with some water, to a paste.
  • In a kadhai~, add the oil. Once heated, add the bay leaf.
Mushroom Xacuti
Mushroom Xacuti
  • Then saute the onion till slightly pink.
  • Next add the tomato and cook till mushy. Add a pinch of ground turmeric and salt.
  • Now add the ground paste and mix together till oil starts separating from the sides.
  • Throw in the chopped mushrooms and coat well with the masala. Add 1 cup of water and check the salt.
  • Cover and let simmer for 10 minutes.
  • Add more water if needed to adjust the consistency.
  • Once off the heat, add the lemon juice and garnish with coriander.
  • Enjoy this sizzling xacuti with bread, chapati*, bhakri* or steamed rice.

Note : For dry roasting spices, pan should always be on medium heat. Add the spices in small batches, never over-crowding the pan. Keep stirring, you must not leave it unattended at any time. Roast for not more than 1 minute. IF it goes black, it implies that the spices have burnt and will have to be discarded (sigh!) Otherwise the recipe will turn bitter.

~round, thick-bottomed, wide-mouthed vessel that is generally used in Indian cooking

*Indian flat-breads made with wheat/rice/millet flour

Variation

  • Replace mushrooms with chicken or red meat. This recipe is originally for Chicken Xacuti but vegetarian version uses mushroom.

 

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Mushroom Xacuti
Mushroom Xacuti