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1 year ago
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India is a land of a number of spices, which invariably means a wide array of curries and gravies. From the smoky maacherjhol in West Bengal to the fiery Chettinad in Tamil Nadu, there is a whole delicious lot to pick from! One such absolutely finger-licking good Indian curry is the Xacuti, which is widely consumed in the Konkan region comprising of Goa and certain part of Maharashtra as well.
The Prawn Xacuti curry is a classic seafood preparation made with prawns cooked in a mildly spicy coconut curry rich in exotic spices like cinnamon, cardamoms, nutmeg, and more. Best served with steamed rice or buns, the recipe is a great choice for people who love their seafood and have a palate for hot food. Follow the recipe below to cook up a delicious prawn xacuti at home!
Image: Pinterest
Feature Image: Chilliandmint.com
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| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings | people MetricUS Imperial |
Ingredients
- 2 cups medium prawns shelled and deveined
- 1/2 cup Grated coconut
- 1/2 inch cinnamon stick
- 4 Cloves
- 4 black peppercorns
- 2 green cardamoms
- 1 tbsp Poppy seeds
- 1/4 tsp Turmeric powder
- 2-3 tbsp Oil
- 2 medium onions finely chopped
- 1 tbsp ginger garlic paste
- 1/2 tsp nutmeg powder
- 2 tbsp Vinegar
- 2 tsp coriander-cumin powder
- 2 tbsp coriander leaves, plus more for garnish
- salt to taste
Ingredients
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Instructions
Heat 1 tablespoon oil in a non-stick pan, add cinnamon, cloves, peppercorns, cardamoms and poppy seeds and sauté for a minute.
Add coconut and sauté further for a minute. Cool and grind, with sufficient water, to a coarse paste.
Put prawns in a bowl, add salt and turmeric powder and mix well.
Heat remaining oil in another non-stick pan, add onions and sauté till translucent.
Add ginger-garlic paste and sauté further for a minute. Add ground paste and sauté for 2-3 minutes.
Add prawns and cook for 2-3 minutes. Add coriander-cumin powder and mix well.
Add ½ cup water and mix well and cook for 5-7 minutes.
Add nutmeg, vinegar, and coriander leaves and mix well.
Serve hot garnished with coriander leaves.
Related Topics:curryGoaPrawnrecipesshrimp xacuti
Binge eater by day and binge watcher by night, Ankita is fluent in food, film, and Internet. When she’s not obsessing over the hottest trends, tacos, and the perfect author’s bio, you can find her under a pile of Jeffery Archer’s novels or looking for the nearest wine shop.
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