f:{"metadata":"$15:metadata","error":null,"digest":"$undefined"} 35:T707,

Xacuti Kit

Using my Xacuti curry kit, you'll be able to recreate this Southern Indian dish, that's made with a delicious and spicy coconut sauce. This is another one that is great served slightly hotter than normal!

Shopping List:

400-600g of chicken (skinned), lamb, beef, robust white fish, paneer or vegetables
6 garlic cloves
2 medium onions
2 whole red chillies
2 tbsp vegetable oil

Method

Marinate your main ingredient (meat, fish or vegetable) with Bag 1 and 1 tsp salt for 15-20 mins.

Xacuti paste

Heat a dry frying pan on a low heat and add Bag 2 for about 2 mins until the spices are toasted and become aromatic.
Empty into a bowl and leave to cool before grinding to a powder (in a spice grinder or pestle and mortar).
Grind in the garlic and then stir in 20ml of water to create a thick paste.

Masala

Heat oil in a pan and add sliced onions. Fry for 10 mins. Once browned add the spice paste and fry for 5 mins.
Empty Bag 3 into a bowl and add about 100ml of boiling water. Mash and sieve, saving the tamarind water. Discard the solids.
Chop your main ingredient and add to the pan and coat in the spice paste. Leave to cook on a low heat with the lid on the pan until cooked through. For lamb leave to cook for 40 mins, beef 50 mins, chicken 20 mins. For fish or paneer 5 mins and for vegetables about 15 mins.
Add the tamarind water. Then stir and leave for a further 5 mins to cook through.
Add some boiling water if you want a little more sauce and add Bag 4. Garnish with fresh coriander and whole red chillies.

40:T9c0,