Xacuti Masala Paste

Xacuti Masala Paste

Toasted coconut and warm spices grind into a smoky, richly aromatic Goan curry base.

Total 35 min Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Sesame

This Goan masala paste gets its distinctive dark color and smoky depth from dry-roasting coconut, whole spices, and chiles before grinding them into a thick paste. Use it as the foundation for chicken, lamb, or vegetable xacuti curries, thinning with stock or coconut milk during cooking.

Ingredients

  • 1 cup unsweetened grated dried coconut
  • 10 dried Kashmiri chiles, stemmed
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon poppy seeds
  • 6 whole cloves
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 1 star anise
  • 1 inch cinnamon stick
  • 1/2 teaspoon fenugreek seeds
  • 1 tablespoon white sesame seeds
  • 6 garlic cloves, peeled
  • 1 inch fresh ginger, peeled and sliced
  • 1 medium onion, roughly chopped
  • 1 teaspoon tamarind paste
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • 1/2 cup water, plus more as needed
  • 1 teaspoon salt

Method

  1. Heat a dry 9-inch skillet over medium heat and toast the grated coconut, stirring constantly, until deep golden brown, 4 to 5 minutes. Transfer to a bowl.

  2. In the same dry skillet, toast the dried chiles until they darken slightly and become fragrant, about 1 minute. Remove and set aside with the coconut.

  3. Add the coriander seeds, cumin seeds, peppercorns, poppy seeds, cloves, both cardamoms, star anise, cinnamon, and fenugreek seeds to the dry skillet. Toast, shaking the pan often, until fragrant and a shade darker, 2 to 3 minutes.

  4. Add the sesame seeds to the skillet and toast just until they begin to pop, about 30 seconds. Remove from heat and let all toasted ingredients cool for 5 minutes.

  5. Heat the vegetable oil in the skillet over medium heat and sauté the onion, garlic, and ginger until the onion softens and turns golden at the edges, 5 to 6 minutes.

  6. Transfer the toasted coconut, chiles, and whole spices to a spice grinder or high-powered blender and grind to a coarse powder.

  7. Add the ground spice mixture, sautéed onion mixture, tamarind paste, turmeric, and salt to a food processor or blender along with 1/2 cup water.

  8. Blend, scraping down the sides as needed and adding water 1 tablespoon at a time, until a thick, smooth, spreadable paste forms.

  9. Transfer the paste to an airtight container. Use immediately, refrigerate up to 1 week, or freeze in small portions up to 3 months.

Rate this recipe

★ 4.4 (1)

Xacuti Masala Paste

This Goan masala paste gets its distinctive dark color and smoky depth from dry-roasting coconut, whole spices, and chiles before grinding them into a thick paste. Use it as the foundation for chicken, lamb, or vegetable xacuti curries, thinning with stock or coconut milk during cooking.

35 min 16 oz 95 cal

Ingredients

  • 1 cup unsweetened grated dried coconut
  • 10 dried Kashmiri chiles, stemmed
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon poppy seeds
  • 6 whole cloves
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 1 star anise
  • 1 inch cinnamon stick
  • 1/2 teaspoon fenugreek seeds
  • 1 tablespoon white sesame seeds
  • 6 garlic cloves, peeled
  • 1 inch fresh ginger, peeled and sliced
  • 1 medium onion, roughly chopped
  • 1 teaspoon tamarind paste
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • 1/2 cup water, plus more as needed
  • 1 teaspoon salt

Method

  1. 1

    Heat a dry 9-inch skillet over medium heat and toast the grated coconut, stirring constantly, until deep golden brown, 4 to 5 minutes. Transfer to a bowl.

  2. 2

    In the same dry skillet, toast the dried chiles until they darken slightly and become fragrant, about 1 minute. Remove and set aside with the coconut.

  3. 3

    Add the coriander seeds, cumin seeds, peppercorns, poppy seeds, cloves, both cardamoms, star anise, cinnamon, and fenugreek seeds to the dry skillet. Toast, shaking the pan often, until fragrant and a shade darker, 2 to 3 minutes.

  4. 4

    Add the sesame seeds to the skillet and toast just until they begin to pop, about 30 seconds. Remove from heat and let all toasted ingredients cool for 5 minutes.

  5. 5

    Heat the vegetable oil in the skillet over medium heat and sauté the onion, garlic, and ginger until the onion softens and turns golden at the edges, 5 to 6 minutes.

  6. 6

    Transfer the toasted coconut, chiles, and whole spices to a spice grinder or high-powered blender and grind to a coarse powder.

  7. 7

    Add the ground spice mixture, sautéed onion mixture, tamarind paste, turmeric, and salt to a food processor or blender along with 1/2 cup water.

  8. 8

    Blend, scraping down the sides as needed and adding water 1 tablespoon at a time, until a thick, smooth, spreadable paste forms.

  9. 9

    Transfer the paste to an airtight container. Use immediately, refrigerate up to 1 week, or freeze in small portions up to 3 months.