Indian Goan Mushroom Xacuti with Rice

Ingredients

• 1 lb cremini mushrooms, quartered
• 1 cup grated coconut, fresh or dried
• 1 1/2 cups rice
• 4 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 cloves and 1 small cinnamon stick
• 1/2 tsp ground turmeric
• 4 tbsp neutral oil, divided
• 2 large onions, thinly sliced
• 5 garlic cloves and 1 tbsp grated ginger
• 1 tbsp tamarind paste
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Toast the grated coconut in a dry pan over medium-low heat, stirring constantly, for 5 to 6 minutes, until evenly golden brown and fragrant. Tip it out immediately.
2. Coconut goes from golden to burnt in seconds and a scorched batch makes the whole xacuti bitter, so never leave the pan.
3. Toast the chilies, coriander, cumin, peppercorns, cloves, and cinnamon in the same dry pan for 2 to 3 minutes, until they darken a shade and smell fragrant. Grind them to a powder.
4. Heat 2 tablespoons of the oil and cook the onions for 12 minutes, until deep golden, then add the garlic and ginger for 1 minute.
5. Blend the toasted coconut, the ground spice mix, the fried onions, and 1 cup water into a smooth dark paste.
6. Heat the remaining oil in a pot and fry the mushrooms over high heat, undisturbed for 3 minutes then stirring, for 8 minutes total, until browned and dry.
7. Add the xacuti paste and the turmeric and fry for 5 minutes, stirring, until it darkens and the oil separates, then add 1 1/2 cups water and simmer for 15 minutes.
8. Stir in the tamarind, season, and serve over rice cooked in 2 1/4 cups salted water, with the cilantro.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.