Prawn & Mushroom Xacuti Recipe by Pranjal Kotkar
Cooking Instructions 40 minutes 1 To prepare Xacuti Masala Sauce:- Roast fennel seeds, cumin seeds, coriander seeds, peppercorns, cloves, star anise, red chillies and poppy seeds in a wok or pan over medium heat until the spices are fragrant. 2 Fennel seeds & coriander seeds will change color. Then add coconut, cinnamon powder, nutmeg powder and mix. Roast the coconut till it turns golden while stirring constantly. 3 It takes about 5-7 minutes to roast the spices. Turn off the heat and remove the mixture from the skillet and let it cool completely. 4 For grinding:- Add 1 cup of water in a mixer grinder while grinding the spices to make a Xacuti Masala Sauce. 5 For preparing Prawn & Mushroom Xacuti:- Wash Mushrooms, pat dry with a clean cloth and cut into two equal chunks. Clean, devein Prawns and Wash 2-3 times in water. Chop Onion, tomato and garlic. 6 Heat 2 tbsp oil in a large pan over medium heat. Once the oil is hot, add chopped garlic and saute for a few seconds. Add chopped onion and saute until transparent. 7 Add curry leaves, chopped tomatoes and saute for a minute. Add turmeric powder to it and mix. 8 Now add the prawns and add 1-2 tablespoons or little water. Then cover and cook for about 5-6 minutes. While adding water remember that during the cooking process the mixture will begin to release water. 9 Then add mushrooms and mix. Cover again and cook for 2-3 minutes. 10 Now add Xacuti masala sauce, salt, tamarind pulp and mix. 11 Cover and cook for 10-12 minutes. Stir once or twice. Check if the mushrooms and prawns are cooked. If the sauce is too dry, add a little more water. Taste and adjust the salt & flavor. 12 After removing the lid, cook on high flame for 2-3 minutes if you want less juiciness (less liquid in gravy consistency). If you want it juicier (more gravy consistency) then add a little more water and boil for a few minutes. Depends on your preference. 13 Switch off the gas and garnish with coriander leaves. Serve hot with pav, roti or rice. 1 To prepare Xacuti Masala Sauce:- Roast fennel seeds, cumin seeds, coriander seeds, peppercorns, cloves, star anise, red chillies and poppy seeds in a wok or pan over medium heat until the spices are fragrant. 1 To prepare Xacuti Masala Sauce:- Roast fennel seeds, cumin seeds, coriander seeds, peppercorns, cloves, star anise, red chillies and poppy seeds in a wok or pan over medium heat until the spices are fragrant. 2 Fennel seeds & coriander seeds will change color. Then add coconut, cinnamon powder, nutmeg powder and mix. Roast the coconut till it turns golden while stirring constantly. 2 Fennel seeds & coriander seeds will change color. Then add coconut, cinnamon powder, nutmeg powder and mix. Roast the coconut till it turns golden while stirring constantly. 3 It takes about 5-7 minutes to roast the spices. Turn off the heat and remove the mixture from the skillet and let it cool completely. 3 It takes about 5-7 minutes to roast the spices. Turn off the heat and remove the mixture from the skillet and let it cool completely. 4 For grinding:- Add 1 cup of water in a mixer grinder while grinding the spices to make a Xacuti Masala Sauce. 4 For grinding:- Add 1 cup of water in a mixer grinder while grinding the spices to make a Xacuti Masala Sauce. 5 For preparing Prawn & Mushroom Xacuti:- Wash Mushrooms, pat dry with a clean cloth and cut into two equal chunks. Clean, devein Prawns and Wash 2-3 times in water. Chop Onion, tomato and garlic. 5 For preparing Prawn & Mushroom Xacuti:- Wash Mushrooms, pat dry with a clean cloth and cut into two equal chunks. Clean, devein Prawns and Wash 2-3 times in water. Chop Onion, tomato and garlic. 6 Heat 2 tbsp oil in a large pan over medium heat. Once the oil is hot, add chopped garlic and saute for a few seconds. Add chopped onion and saute until transparent. 6 Heat 2 tbsp oil in a large pan over medium heat. Once the oil is hot, add chopped garlic and saute for a few seconds. Add chopped onion and saute until transparent. 7 Add curry leaves, chopped tomatoes and saute for a minute. Add turmeric powder to it and mix. 7 Add curry leaves, chopped tomatoes and saute for a minute. Add turmeric powder to it and mix. 8 Now add the prawns and add 1-2 tablespoons or little water. Then cover and cook for about 5-6 minutes. While adding water remember that during the cooking process the mixture will begin to release water. 8 Now add the prawns and add 1-2 tablespoons or little water. Then cover and cook for about 5-6 minutes. While adding water remember that during the cooking process the mixture will begin to release water. 9 Then add mushrooms and mix. Cover again and cook for 2-3 minutes. 9 Then add mushrooms and mix. Cover again and cook for 2-3 minutes. 10 Now add Xacuti masala sauce, salt, tamarind pulp and mix. 10 Now add Xacuti masala sauce, salt, tamarind pulp and mix. 11 Cover and cook for 10-12 minutes. Stir once or twice. Check if the mushrooms and prawns are cooked. If the sauce is too dry, add a little more water. Taste and adjust the salt & flavor. 11 Cover and cook for 10-12 minutes. Stir once or twice. Check if the mushrooms and prawns are cooked. If the sauce is too dry, add a little more water. Taste and adjust the salt & flavor. 12 After removing the lid, cook on high flame for 2-3 minutes if you want less juiciness (less liquid in gravy consistency). If you want it juicier (more gravy consistency) then add a little more water and boil for a few minutes. Depends on your preference. 12 After removing the lid, cook on high flame for 2-3 minutes if you want less juiciness (less liquid in gravy consistency). If you want it juicier (more gravy consistency) then add a little more water and boil for a few minutes. Depends on your preference. 13 Switch off the gas and garnish with coriander leaves. Serve hot with pav, roti or rice. 13 Switch off the gas and garnish with coriander leaves. 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