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A classic Goan curry featuring hard-boiled eggs simmered in a rich, aromatic gravy. Made with freshly roasted spices and coconut, this dish is a flavor explosion that pairs perfectly with rice or pav.
For 4 servings
Prepare the Eggs
Roast the Xacuti Masala Ingredients
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A classic Goan curry featuring hard-boiled eggs simmered in a rich, aromatic gravy. Made with freshly roasted spices and coconut, this dish is a flavor explosion that pairs perfectly with rice or pav.
This goan recipe takes 60 minutes to prepare and yields 4 servings. At 403.98 calories per serving with 16.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grind the Masala Paste
Cook the Curry
Simmer and Finish
Replace eggs with 200g of paneer cubes, 250g of mushrooms, or a mix of boiled vegetables like potatoes and cauliflower. Add them at the final simmering stage.
This masala is famously used for Chicken Xacuti. Use 500g of chicken or mutton pieces instead of eggs. Brown the meat after sautéing the onions, then add the masala paste and cook until the meat is tender, adding water as needed.
For a richer, creamier gravy, add 8-10 cashew nuts to the grinder along with the other masala ingredients.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The curry is packed with spices like turmeric (containing curcumin), ginger, and cloves, which are known for their powerful anti-inflammatory and antioxidant properties.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy compared to other saturated fats.
Spices like black peppercorns and red chilies contain compounds like piperine and capsaicin, which can provide a temporary boost to your metabolism.
One serving of Egg Xacuti (approximately 2 eggs with gravy) contains around 480-550 calories, depending on the amount of oil and coconut used. It's a rich and flavorful dish.
Egg Xacuti can be part of a balanced diet. It's high in protein from the eggs and contains beneficial compounds from spices like turmeric and ginger. However, it is also high in saturated fat from coconut and calories from oil, so it should be enjoyed in moderation.
Yes, absolutely. The masala paste can be prepared ahead of time and stored in an airtight container in the refrigerator for up to a week or in the freezer for up to a month, making weekday preparation much faster.
Traditionally, Egg Xacuti is served with Goan bread like Pao or Poi. It also pairs wonderfully with steamed rice, sannas (steamed rice cakes), or chapatis.
To reduce the heat, you can stir in a tablespoon of coconut milk or a small amount of sugar or jaggery to balance the flavors. For the next time, reduce the number of hot dried red chilies and use more mild Kashmiri chilies for color.
The deep brown color of Xacuti comes from roasting the coconut and spices properly. Ensure you roast the grated coconut on low heat until it's a uniform, deep golden-brown color. Rushing this step will result in a lighter-colored gravy.