Prawn Xacuti Recipe

India is a land of a number of spices, which invariably means a wide array of curries and gravies. From the smoky maacher jhol in West Bengal to the fiery Chettinad in Tamil Nadu, there is a whole delicious lot to pick from! One such absolutely finger-licking good Indian curry is the Xacuti, which is widely consumed in the Konkan region comprising of Goa and certain part of Maharashtra as well.

The Prawn Xacuti curry is a classic seafood preparation made with prawns cooked in a mildly spicy coconut curry rich in exotic spices like cinnamon, cardamoms, nutmeg, and more. Best served with steamed rice or buns, the recipe is a great choice for people who love their seafood and have a palate for hot food. Follow the recipe below to cook up a delicious prawn xacuti at home!

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Prawn Xacuti Recipe

A creamy Konkan prawn curry.

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Course

Main Dish

Cuisine

Indian

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 cups medium prawns shelled and deveined
• 1/2 cup Grated coconut
• 1/2 inch cinnamon stick
• 4 Cloves
• 4 black peppercorns
• 2 green cardamoms
• 1 tbsp Poppy seeds
• 1/4 tsp Turmeric powder
• 2-3 tbsp Oil
• 2 medium onions finely chopped
• 1 tbsp ginger garlic paste
• 1/2 tsp nutmeg powder
• 2 tbsp Vinegar
• 2 tsp coriander-cumin powder
• 2 tbsp coriander leaves, plus more for garnish
• salt to taste

Course Main Dish Cuisine Indian Prep Time 15 minutes Cook Time 25 minutes Servings people MetricUS Imperial Ingredients 2 cups medium prawns shelled and deveined 1/2 cup Grated coconut 1/2 inch cinnamon stick 4 Cloves 4 black peppercorns 2 green cardamoms 1 tbsp Poppy seeds 1/4 tsp Turmeric powder 2-3 tbsp Oil 2 medium onions finely chopped 1 tbsp ginger garlic paste 1/2 tsp nutmeg powder 2 tbsp Vinegar 2 tsp coriander-cumin powder 2 tbsp coriander leaves, plus more for garnish salt to taste

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Instructions

1. Heat 1 tablespoon oil in a non-stick pan, add cinnamon, cloves, peppercorns, cardamoms and poppy seeds and sauté for a minute.
2. Add coconut and sauté further for a minute. Cool and grind, with sufficient water, to a coarse paste.
3. Put prawns in a bowl, add salt and turmeric powder and mix well.
4. Heat remaining oil in another non-stick pan, add onions and sauté till translucent.
5. Add ginger-garlic paste and sauté further for a minute. Add ground paste and sauté for 2-3 minutes.
6. Add prawns and cook for 2-3 minutes. Add coriander-cumin powder and mix well.
7. Add ½ cup water and mix well and cook for 5-7 minutes.
8. Add nutmeg, vinegar, and coriander leaves and mix well.
9. Serve hot garnished with coriander leaves.