Goan Mushroom Xacuti with Spiced Coconut

Heat a dry pan over medium heat. Add grated coconut and toast, stirring continuously, for 4–5 minutes until evenly golden brown and fragrant. Transfer to a plate.

In the same pan, dry-toast dried chillies, coriander seeds, cumin, peppercorns, cloves, and cinnamon for 2–3 minutes until they pop and smell aromatic. Remove from heat immediately.

Blend the toasted coconut, toasted spices, garlic, and ginger with 100 ml water into a completely smooth, thick paste. This is the xacuti masala.

Heat coconut oil in a large pan over medium heat; fry the sliced onion for 10–12 minutes, stirring often, until deeply golden and caramelised. Add the xacuti masala paste and cook, stirring constantly, for 5–6 minutes until the oil clearly separates from the paste.

Stir in tamarind paste and 250 ml water; bring to a gentle simmer and cook for 3 minutes.

Add quartered mushrooms, toss to coat in the sauce; cover and cook for 10–12 minutes until the mushrooms are tender and the sauce has thickened. Season with salt.

Serve hot with steamed basmati rice or Goan pão bread, garnished with fresh coriander leaves.