xacuti

Xacuti is a Goan curry from the coastal region of Goa in India. It is characterized by a rich, aromatic gravy built from a spice paste that is typically roasted and ground, incorporating coconut, poppy seeds, sesame seeds, dried red chilies, and a blend of ground spices such as coriander, cumin, cloves, cinnamon, and cardamom. The paste is usually browned in oil to develop flavor before simmering with meat or vegetables.

Traditionally, the masala for xacuti is prepared by dry-roasting spices and coconut, then grinding them into a fine paste that may also include garlic and onion. The dish is commonly prepared with chicken or mutton (goat), though pork and fish variants exist. Chicken Xacuti and Mutton Xacuti are among the most popular versions. The curry is typically served with steamed rice, sannas (Goan fermented rice cakes), or bhakri, and is noted for its thick, flavorful sauce.

Culinary context and variations: Xacuti is associated with Goan and Malvani cuisine, reflecting a fusion of indigenous Goan ingredients with broader Indian spice profiles and Portuguese-influenced techniques that arrived with Goa’s colonial history. Recipes vary by household and region, with some versions using different spice combinations or adjusting the level of heat and coconut content. The dish is commonly prepared for festive occasions and special meals, illustrating its status as a signature Goan specialty.