Fish Xacuti (Portuguese-Influenced)

Name: Fish Xacuti
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 700g firm fish, cut into steaks; 200ml coconut milk; 1 large onion, sliced; 4 tbsp ginger-garlic paste; 3 medium tomatoes, chopped; 4 green chilies, slit; 10-12 curry leaves; 2 tbsp Kashmiri chili powder; 1 tbsp coriander powder; 1/2 tsp turmeric powder; 1/4 tsp black pepper powder; 1/4 tsp cinnamon powder; 1/4 tsp nutmeg powder; 4-5 cloves, crushed; 2 tbsp lime juice; 4 tbsp coconut oil; Salt to taste

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional 96. Fish Xacuti recipe

⏱️15 minPrep

🔥24 minCook

🕒39 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Fish Xacuti

Season fish (5 mins): Rub steaks with 1/2 tbsp ginger-garlic paste, 1/2 tsp turmeric, salt, and 1 tbsp lime juice. Let sit for 5 minutes.
Brown onions (3 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 2-3 minutes until softened.
Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, black pepper powder, cinnamon powder, nutmeg powder, crushed cloves. Stir for 2 minutes; oil separates.
Add tomatoes (4 mins, medium heat): Add chopped tomatoes, cover and cook for 3-4 minutes until completely broken down into thick paste.
Add coconut milk (1 min, medium heat): Pour coconut milk and bring to gentle simmer.
Final simmer (2 mins, low heat): Uncover and simmer for final 2 minutes. Gravy should be moderately thick with warm spice notes.

📖 Cultural notes

Fish Xacuti honors Portuguese-influenced Kerala cuisine where warm spices and coconut milk create distinctly Indian-Portuguese fusion preparation unique to coastal families. ---

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