Goan Xacuti Prawns Curry is spicy and tangy prawns curry made with the famous Goan Xacuti Masala. Xacuti is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken or seafood. It is also known as chacuti in Portuguese.
One of my friend Bina, gifted me this nice book on fish called as Fish Forever. Fish Forever reveals which species of fish you should and shouldn’t eat, based on how endangered, contaminated, and tasty they are. Plus, it also includes amazing recipes from around the world that take advantage of those most abundant and delicious types of fish.
While reading it and viewing the amazing pics I craved for some prawns and then i wondered which type of prawns i haven’t made so far. And it clicked to me it was Xacuti Prawns Curry.
Goa has been one of my favorite destinations in India and this recipe belongs there. I have very fond memories of eating xacuti prawns with rice on a nice shack facing the Baga beach. I also remember having great crab xacuti at Martins corner in Goa. I feel Goa is like Vegas for all Indians..Just chill, have martinis, eat nice food and relax 🙂
The special part of this recipe is xacuti masala which is made from various whole spices, chillies and coconut. Star Anise is a very important ingredient as it imparts the unique flavor to the curry.
This recipe is adapted from Aayi’s recipe
Prawns ¾ cup
Oil 1 tea spn
Nutmeg powder ½ tea spn
Tamarind paste ½ tea spn
For Xacuti Masala
Coconut ¾ cup
Coriander seeds ¾ tea spn
Cumin seeds ½ tea spn
Poppy seeds ½ tea spn
Fennel seeds ½ tea spn
Dried kashmiri chillies 3-4
Star anise 3-4
Cinnamon 1 piece
Dry roast the ingredients mentioned under xacuti masala and grind them into a smooth paste.
Heat oil in a pan, sautee the chopped onions. Now add the salt and xacuti masala to it. Sautee well for 15 minutes till the oil separates.
Now add prawns to it along with 2 cups of water. Once the prawns starts cooking add the tamarind paste and nutmeg powder.
Simmer it for 10 minutes.
Serve hot with Goan bun or rice.