Mushroom Xacuti with Goan Poee Bread

Instructions

1. 1

   Roast the Spices and Coconut

   • Heat a dry pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and dried red chilies.
   • Dry roast for 2-3 minutes until the spices become fragrant. Stir continuously to prevent burning.
   • Add the poppy seeds and roast for another 30 seconds.
   • Add the grated coconut and continue to roast, stirring constantly, for 5-6 minutes until it turns a deep golden brown. This step is crucial for the authentic flavor and color.
   • Remove the mixture from the pan and let it cool completely.
2. 2

   Grind the Xacuti Masala

   • Transfer the cooled roasted spice and coconut mixture to a high-speed blender or grinder jar.
   • Add the tamarind paste and 1/4 cup of water.
   • Grind to a smooth, thick paste. Add a little more water, one tablespoon at a time, if needed to facilitate grinding.
3. 3

   Sauté the Mushrooms

   • Heat 1 tbsp of oil in a large pan or kadai over medium-high heat.
   • Add the cleaned mushrooms and sauté for 5-7 minutes, until they release their moisture and begin to brown lightly.
   • Remove the sautéed mushrooms from the pan and set them aside.
4. 4

   Cook the Curry Base

   • In the same pan, add the remaining 2 tbsp of oil.
   • Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
   • Add the ginger paste and garlic paste. Cook for 1 minute until the raw aroma disappears.
   • Stir in the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
5. 5

   Combine and Simmer the Curry

   • Add the ground Xacuti masala paste and turmeric powder to the pan.
   • Sauté on low heat for 5-7 minutes, stirring frequently, until the masala is well-cooked and you see oil separating at the edges.
   • Return the sautéed mushrooms to the pan, add salt, and mix well to coat everything in the masala.
   • Pour in 1.5 cups of warm water, stir to combine, and bring the curry to a boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld and the gravy to thicken.
6. 6

   Garnish and Serve

   • Check for seasoning and adjust salt if necessary.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, Goan pao, or sannas.