Egg Xacuti (Shakuti)
Goan recipes are incomplete without their staple fish and meat. The closest I can come to fish and meat at home is using eggs although mostly in baking, I wanted to feed my son with this beautiful egg curry. So when I got opportunity to experiment this cuisine during the BM 26 theme runs, I thought about this first. I was tempted to make potato and mixed vegetables but knew the flavors come right only when you add something sharp and stronger smelling ingredient in it .
Talking about my adventures in Goa, our daily authentic breakfast while we were at the wedding- I mentioned about here, used to be kalwan with fresh baked kadak pav( hard dinner rolls). Early morning, after bath, we were all made to sit on the floor of the long passage that was closer to the kitchen. Then, someone quickly served us with hot tea and a dish containing the kalwan usually made with black eyed peas or other local variants. It used to be the best tasting kalwan. Fulfilling enough for us to sustain till early noon when we were treated with xacuti (pronounced as Shakuti) made using prawns or chicken (rarely) or some fresh catch. This time served with steaming hot rice ..
Ingredients
2 medium onions finely chopped
2 tbsp grated fresh coconut (use dessicated)
2 tspn coriander powder
1 tspn cumin seeds powder
1 tbsp Kashmiri red chillies
1/2 tspn fenugreek seeds (optional)
1 bunch of fresh coriander
1 inch ginger
4-5 cloves of garlic
1 tspn poppy seeds
3-4 soft boiled eggs (slightly sauteed on pan with ghee)
1 tbsp Oil
Method
1) In a large pan, heat some oil, add the onions, ginger and garlic and saute till the onions are nicely browned
2) Remove and set aside, heat the grated coconut in the same pan and cook it till it gives out nice aroma
3) Saute the poppy seeds for a min in the same pan.
4) Now grind the onion mixture, coconut, fresh coriander, red chillies, coriander-cumin powder, fenugreek seeds in the mixie to make a fine paste
5) In the pan, heat the remaining oil, add the ground paste along with water and let it simmer
6) Add salt to taste and pop in the boiled eggs, Cover and let it simmer for a min.
7) Serve hot with steamed rice or rice bhakri
Talking about my adventures in Goa, our daily authentic breakfast while we were at the wedding- I mentioned about here, used to be kalwan with fresh baked kadak pav( hard dinner rolls). Early morning, after bath, we were all made to sit on the floor of the long passage that was closer to the kitchen. Then, someone quickly served us with hot tea and a dish containing the kalwan usually made with black eyed peas or other local variants. It used to be the best tasting kalwan. Fulfilling enough for us to sustain till early noon when we were treated with xacuti (pronounced as Shakuti) made using prawns or chicken (rarely) or some fresh catch. This time served with steaming hot rice ..
Ingredients
2 medium onions finely chopped
2 tbsp grated fresh coconut (use dessicated)
2 tspn coriander powder
1 tspn cumin seeds powder
1 tbsp Kashmiri red chillies
1/2 tspn fenugreek seeds (optional)
1 bunch of fresh coriander
1 inch ginger
4-5 cloves of garlic
1 tspn poppy seeds
3-4 soft boiled eggs (slightly sauteed on pan with ghee)
1 tbsp Oil
Method
1) In a large pan, heat some oil, add the onions, ginger and garlic and saute till the onions are nicely browned
2) Remove and set aside, heat the grated coconut in the same pan and cook it till it gives out nice aroma
3) Saute the poppy seeds for a min in the same pan.
4) Now grind the onion mixture, coconut, fresh coriander, red chillies, coriander-cumin powder, fenugreek seeds in the mixie to make a fine paste
5) In the pan, heat the remaining oil, add the ground paste along with water and let it simmer
6) Add salt to taste and pop in the boiled eggs, Cover and let it simmer for a min.
7) Serve hot with steamed rice or rice bhakri
Comments