Chicken or mutton in a dark, complex sauce of grated coconut and a long list of whole spices, all roasted until brown and ground together.
What makes it xacuti
Grated coconut roasted until deep brown.
Many whole spices — coriander, cumin, pepper, clove, cinnamon, star anise, fennel, poppy seed, nutmeg — roasted and ground.
Dried red chillies, and a sour note of tamarind.
Where it comes from
Xacuti is cooked by Hindu and Catholic Goans alike, and is often said to come from the Hindu kitchens of the region, where it's called shagoti. Its signature is roasting: coconut, poppy seed, dried chilli and many spices browned slowly in a dry pan before grinding.
It's a dish for feasts and Sundays, eaten with bread or rice. Recipes and their spice lists vary from house to house.