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Xacutti Curry Pack

Serves: 4 – 6 Vegetarian Vegetarian Vegan Vegan

A rich and appetizing coconut-based dish from the sunny shores of Goa. The addition of roasted garam masala and ginger gives this curry a lovely warm finish.

This recipe is from Brij Fernandes, a taxi-driver in Calangute. When he cooked it for Rafi, he served it with plenty of feni'a liquor made from cashew nuts - very potent!

Storage Information: Store in cool dark place. All Curry Packs have a minimum 4 months shelf life or can be frozen for up to 6 months.

Try it with: Belly pork or firm white fish, the staples of the varied Goan diet.

  1. Empty the contents of the pack into a pan with 300ml water and add 60g coconut cream. Simmer until coconut dissolves.
  2. Add 1Kg of ingredients of your choice. Mix well, cover, and gently cook.
  3. Add 4 tbsp tomato puree, 2 tbsp cider vinegar and 2 tsp sugar.
  4. Gently open simmer for 10 minutes.
  5. Adjust salt and serve.

Ingredients

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Desiccated Coconut, Curry Paste (Rapeseed Oil, Garlic, Water, Ginger, Salt, Rusk (WHEAT Flour enriched with Calcium Carbonate, Iron, Nicotinamide, Thaimin), Acidity Regulator: Sodium Diacetate, Chilli, Spices, Food Acid: Citric Acid, Tamarind, Spirit Vinegar), Garlic Flakes, Spices (contains MUSTARD), Chilli Powder.

Allergies

Contains: WHEAT Flour.

Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to cross-contamination.

Nutrition

Per Packet Gluten Free
KJ3043.7
Kcal733.9
Fat (g)59.6
Sat Fat (g)19
Carb (g)42.3
Carb of which Sugars (g)11.3
Dietary Fibre (g)10.6
Protein (g)7
Salt (g)4.2
Giacomo

There's nothing better than a warm Xacutti after a long day. I normally cook it with chicken thighs (always on the bone for a bit of extra flavour) marinated in lime juice, with loads of pilau rice, parathas and chutneys on the side.

Giacomo

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