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Goan · Indian

Xacuti masala

Vegetarian

शागोती · xacutí / shāgotī

Goa's most complex wet masala: fresh coconut and onion roasted dark, then ground with roasted Kashmiri chillies, coriander, poppy seeds, cumin, pepper, fennel, star anise, cinnamon, cloves, nutmeg, mace, turmeric and garlic into a thick, nutty, brown paste for chicken or mutton xacuti.

Xacuti masala is a Goan condiment from India, ready in about 40 minutes and made with coconut, onion and dried whole chillies. It serves 2 and is rated intermediate to cook.

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Prep
10 min
Cook
20 min
Rest
10 min
Total
40 min
Serves
2
Level
Intermediate
Calories
357

Ingredients

2 batches (about 195 g, enough for a curry for 4 each)

Equipment

Method

  1. Step 1

    Roast the chillies in a dry heavy pan over medium-low heat for 1–2 minutes until crisp; tip out. Roast the coriander, cumin, peppercorns (opens in a new tab) and fennel for 2 minutes, then the cinnamon, star anise (opens in a new tab), cloves (opens in a new tab) and mace (opens in a new tab) for 1 minute and the poppy seeds (opens in a new tab) for the last 30 seconds. Tip out.

  2. Step 2

    In the same pan roast the grated coconut (opens in a new tab) and sliced onion (opens in a new tab) together over medium-low heat, stirring constantly, for 12–15 minutes until both are an even deep brown and smell nutty — this dark roast is what makes xacuti. Cool for 10 minutes.

    • 15 min
    • medium-low heat

    Scrape the pan constantly; burnt specks make the paste bitter.

  3. Step 3

    Blend the roasted spices to a powder first, then add the coconut (opens in a new tab)-onion (opens in a new tab) mixture, turmeric (opens in a new tab), garlic (opens in a new tab), nutmeg (opens in a new tab) and just enough of the water to blend to a thick, fine paste (it should hold its shape on a spoon).

  4. Step 4

    Divide into two portions. Use within 4 days from the fridge, or freeze flat in bags or containers.

About this dish

Origin
Goa, India · Commonly attributedXacuti (from Konkani shagoti) is made by both Hindu and Catholic Goans; the long list of whole spices and the dark-roasted coconut are constant, the exact spices vary by family.More food from India
Dish
Lunch · Dinner · Condiments, chutneys & relishes · Sauces
Cooking method
Toasted, Roasted, Blended
Taste
nutty, aromatic / warmly spiced, spicy (chilli heat), earthy
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-fibre
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-fibre · Low-sodium · Carb-conscious
Worked out from the ingredients. How labels work
Good for
Make-ahead · Freezer-friendly
Cook more with
Coconut · Onion · Dried whole chillies · Poppy seeds · Coriander seeds · Cumin seeds
Techniques
Roasting · Toasting · Spice roasting (dry-roasting) · Wet grinding · Emulsification

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

357 kcal per serving

Estimated

1 serving ≈ 195 g · recipe makes 2

Where the energy comes from

  • Protein 6%
  • Carbohydrate 29%
  • Fat 65%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy357 kcal183 kcal
Protein5.8 g3 g
Carbohydrate28 g14.3 g
Net carbohydrate15.2 g7.8 g
Sugars7.1 g3.6 g
Added sugars0 g0 g
Fibre12.8 g6.6 g
Fat28.2 g14.5 g
Saturated fat22.7 g11.6 g
Trans fat——
Cholesterol0 mg0 mg
Sodium29 mg15 mg
Salt equivalent0.1 g0 g
Vitamins & minerals per serving
Potassium
638 mg
Calcium
161 mg
Iron
5.6 mg
Magnesium
76 mg
Vitamin A (RAE)
43 µg
Vitamin C
10 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
35 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Star anise / anise: Anise seed (FDC 171316) used as a stand-in for star anise.
  • Mace: Nutmeg (FDC 171326) used as a stand-in; mace is the aril of the same seed.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Fry one portion in 2 tbsp oil with a chopped onion until it darkens and releases oil, then add 750 g chicken or mutton, water, tamarind and salt.

Common mistakes

  • Under-roasting the coconut, which gives a pale, raw-tasting gravy instead of a dark, nutty one.

Serve with

  • Chicken or mutton xacuti with Goan poi or rice.
  • Mushroom or chickpea xacuti for a vegetarian version.

Food safety

  • Fresh coconut pastes spoil fast; chill within 2 hours of making.

Storage

  • Refrigerate for up to 4 days, or freeze for 3 months; fresh coconut spoils quickly at room temperature.

Variations

  • Dry xacuti powder: Made with desiccated coconut roasted dry and no onion or garlic, it keeps for a month in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

About this masala

Type
Wet masala
Texture
Smooth paste
One batch makes
about 390 g
Keeps
about 3 months
Store
Frozen in portions
Recipe
Traditional

Goa. Makes Xacuti masala (wet), the ingredient our dish recipes list. All masalas

Used in

None of our dish recipes use it yet — it keeps well, so it’s worth having on the shelf.

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Coconut, freshly grated, dry-roast until deep brown150 g
  • Onion, thinly sliced, roast with the coconut until brown100 g
Used in step 2

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