- 1 kg white fish with a firm flesh (trust me it works very well with monkfish!)
- 8-10 peppercorns
- 1" stick of cinnamon
- 6 cloves
- 1/4 tsp nutmeg powder
- 4 pods cardamom split and seeds removed
- 1 tsp poppy seeds
- 4 onions
- 2 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 3 tbsp white wine vinegar
- 3 tbsp dessicated coconut
- 3 tbsps sunflower oil
- Salt to taste
- some chopped coriander leaves
Add the ginger and garlic pastes and cook for another minute. Add all the spice powder made earlier, the turmeric, cumin, nutmeg and coriander powders, coconut, vinegar and salt to taste and cook this masala till it begins to separate from the oil. Add 2 cups of fish stock to this sauce and stir well. Bring to a boil. Reduce the heat and allow to simmer for 10 minutes.
Meanwhile, pan fry, on hot pan, your pieces of fish until golden blond and add them to the sauce. Cook for another 5 minutes.
Sprinkle your xacuti with freshly chopped coriander when serving.
Suitable for coeliacs and pregnant women. Lactose free.
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