Goan Mushroom Xacuti Recipe – Authentic Spiced Gravy & Pav

Last Updated on 2 months by Neha Deshmukh

Goan Mushroom Xacuti Recipe – Authentic Spiced Gravy & Pav

Introduction

Oh, Xacuti! Just the name conjures up memories of bustling Goan kitchens and the incredible aromas of spices. This isn’t just a curry; it’s a flavour explosion! I first stumbled upon Xacuti during a trip to Goa, and I was instantly hooked. It’s a complex, deeply satisfying dish that’s surprisingly achievable at home. Today, I’m sharing my version of Goan Mushroom Xacuti – a rich, spicy gravy served with fluffy pav (Indian bread rolls) and a perfectly spiced omelette. Trust me, this one’s a keeper!

Why You’ll Love This Recipe

This Mushroom Xacuti is seriously special. It’s packed with flavour thanks to the incredible Xacuti masala, a blend of roasted spices that’s the heart and soul of the dish. The mushrooms soak up all that gorgeous flavour, and the coconut milk adds a lovely creaminess. Plus, the little omelette and pav combo? Pure genius. It’s a little bit of work, but the end result is so worth it. It’s a fantastic dish to impress guests, or just to treat yourself to a truly delicious meal.

Ingredients

Here’s what you’ll need to make this Goan delight:

• ¼ inch piece cinnamon (cassia)
• 3 whole cardamom pods
• 3 whole cloves
• ⅛ piece nutmeg
• 2 bits star anise
• 1 small piece mace
• ½ tsp fennel seeds
• ¼ tsp cumin seeds
• ½ tsp black pepper
• 2 tsp coriander seeds
• 1 tsp white poppy seeds
• 3 whole dried red chillies
• 1 tsp coconut oil (for spice roasting)
• 7 chopped garlic cloves
• ½ inch piece ginger
• ½ cup onions (for masala)
• 1 marble-sized tamarind
• ¼ cup fresh shredded coconut
• ½ cup water (for masala)
• 200 grams mushrooms, diced
• 4 coriander stalks
• 3 whole green chillies
• ¼ cup water (for marination)
• 1 tsp lime juice
• 1 tsp coconut oil (for gravy)
• 2 sprigs curry leaves
• ¼ cup onions (for gravy)
• 3 whole tomatoes
• 1 tsp salt
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 2 cups water (for gravy)
• 1 tsp sugar
• 200 ml coconut milk
• 2 tsp coriander leaves (for garnish)
• 4 whole eggs
• ¼ tsp salt (for eggs)
• 3 tbsp onions (for eggs)
• 1 whole green chilli (for eggs)
• 2 tbsp coriander leaves (for eggs)
• 2 tsp coconut oil (for eggs)
• 4 tsp unsalted butter
• 4 pav slices
• 1 tsp turmeric powder (for pav)
• 1 tsp red chilli powder (for pav)
• 1 tbsp coriander leaves (for pav)

Ingredient Notes

Let’s talk about these ingredients! The Xacuti masala is where the magic happens. Don’t skimp on the spices – using good quality, whole spices and roasting them yourself makes a huge difference.

• Spices: Feel free to adjust the dried red chillies based on your spice preference. Kashmiri chillies will give you colour without too much heat.
• Coconut Oil: This is traditional and adds a lovely flavour, but you can use vegetable oil if needed.
• Chili Types: Goan cuisine often uses a mix of chili types for complexity. Experiment to find your favourite!
• Coconut Milk: Full-fat coconut milk is best for richness. If you’re using canned, give it a good shake before opening. Freshly squeezed is amazing if you can get it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Xacuti Masala: Dry roast the cinnamon, cardamom, cloves, nutmeg, star anise, mace, fennel seeds, cumin seeds, black pepper, coriander seeds, white poppy seeds, and dried red chillies in a pan until fragrant. Let them cool completely, then blend with the 1 tsp coconut oil, garlic, ginger, onions, tamarind, shredded coconut, and ½ cup water into a smooth paste.
2. Marinate the Mushrooms: In a bowl, combine the diced mushrooms with the ground coriander, green chillies, and lime juice. Let this sit for about 20 minutes – it really helps the flavours meld.
3. Start the Gravy: Heat 1 tsp coconut oil in a large pot or Dutch oven. Add the curry leaves and onions and sauté until golden brown. Then, add the tomatoes, turmeric powder, and red chilli powder. Cook until the tomatoes are mushy and the oil starts to separate.
4. Build the Flavour: Add the marinated mushrooms and the Xacuti paste to the pot. Pour in 2 cups of water and bring to a simmer. Cover and cook for about 20 minutes, or until the mushrooms are tender.
5. Finish the Gravy: Stir in the sugar and coconut milk. Simmer for another 2 minutes. Taste and adjust seasoning as needed. Garnish with fresh coriander leaves.
6. Make the Omelette: While the gravy simmers, whisk the eggs with salt, onions, green chilli, and coriander leaves. Heat a little coconut oil in a pan and cook small omelettes until just set.
7. Toast the Pav: Melt butter in a pan. Add the pav slices and toast them until golden brown. Sprinkle with turmeric powder, red chilli powder, and coriander leaves while toasting.
8. Assemble & Serve: Ladle the gravy into bowls. Top with an omelette, then more gravy, sliced onions, coriander leaves, and a wedge of lime. Serve immediately with the toasted pav.

Expert Tips

• Spice Level: Don’t be afraid to adjust the number of chillies to suit your taste.
• Consistency: If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Freshness: Using fresh ingredients really makes a difference.

Variations

• Vegan Adaptation: Skip the omelette and use a plant-based butter for toasting the pav.
• Spice Level Adjustment: Remove the seeds from the chillies before roasting for a milder flavour.
• Festival Adaptations: This is a popular dish during Christmas and other festive seasons in Goa. My aunt always adds a splash of vinegar for extra tang during celebrations!

Serving Suggestions

This Mushroom Xacuti is fantastic on its own with pav, but it also pairs well with steamed rice or roti. A side of kachumber salad (Indian cucumber and onion salad) adds a refreshing contrast.

Storage Instructions

Leftover Xacuti can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop! You can also freeze it for up to a month.

FAQs

1. What is Xacuti and where does it originate from?

Xacuti (pronounced sha-koo-tee) is a Goan curry known for its complex blend of roasted spices. It originated with the Portuguese influence in Goa, blending Indian spices with Portuguese cooking techniques.

2. Can I make the Xacuti masala paste ahead of time? How should I store it?

Absolutely! You can make the masala paste a day or two in advance. Store it in an airtight container in the refrigerator. You can also freeze it in small portions for longer storage.

3. What type of mushrooms work best in this recipe?

Button mushrooms are readily available and work well, but you can also use cremini, shiitake, or oyster mushrooms for a more complex flavour.

4. Is it possible to adjust the spice level of the Xacuti?

Yes, definitely! Reduce the number of dried red chillies or remove the seeds for a milder flavour. You can also add a pinch of sugar to balance the heat.

5. What is the best way to serve Mushroom Xacuti for a dinner party?

Serve it family-style with bowls of gravy, omelettes, sliced onions, coriander, lime wedges, and a basket of toasted pav. It’s a great conversation starter!

6. Can I use canned coconut milk, or is fresh coconut milk preferred?

Canned coconut milk is perfectly fine to use! Just make sure to use full-fat for the best flavour and creaminess. Fresh coconut milk is amazing if you can get it, but it’s not essential.