This dish has an East-West feel. Chiefly from Goa the spelling with 'x' is Portuguese but pronounced 'sha-ku-ti'.  A favourite of Goan fisherfolk who believe after a wet day at sea the spices like chillies, cloves, cardamoms, peppercorns and fennel seeds kept them free of coughs and colds.

This recipe is from Brij Fernandes our taxi-driver in Calangute. Of course there was also plenty of feni' a liquor made from cashew nuts - very potent.

It is very simple, yet rich with tomato puree and creamed coconut creating a thick sauce to coat the meat. It is very good with chicken and tiny pieces of mixed vegetables.