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Xacutti Curry Pack

Serves: 4 – 6 Vegetarian 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!

Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.

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

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

  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.


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), Fresh Chilli.


Contains: WHEAT Flour, MUSTARD.

It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.


Per Packet Gluten Free
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

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.


Our favourite accompaniments & top tips.