Great with: Pork belly — Serves: 4 – 6
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 meat. It is very good with chicken or tiny pieces of mixed vegetables.
Ingredients: Onions, Vegetable oil, Garlic, Water, Ginger, Wheat flour, Spices (contains mustard), coconut, Raising Agent: Ammonium Bicarbonate, Acidity Regulator Sodium Diacetate, Fresh Chilli, Tamarind, Citric and Acetic Acids, wheat flour. Preservative: Sodium Metabisulphate.
Add the following products to enhance this curry.