If you have eaten your way around North Goa for more than a day, you have probably seen the word on a menu and wondered what is xacutti and how you are supposed to say it. Xacutti (pronounced roughly “sha-koo-tee”, and also spelt xacuti or shagoti) is a Goan curry made from coconut and whole spices that are dry-roasted until they turn deep brown, then ground into a thick, nutty gravy. It is one of the most distinctive things you can eat in the state, and it is far more complex than the word “curry” suggests.
Quick answer: Xacutti is a Goan curry made with toasted grated coconut, white poppy seeds, dried red chillies and roasted whole spices such as pepper, cloves, cinnamon and nutmeg. It is traditionally cooked with chicken (often with potato), mutton or lamb, crab or fish, and there are vegetarian versions with mushrooms or vegetables. It tastes warm, roasted and gently fiery rather than sharp or sour.
Where xacutti comes from
Xacutti belongs to the Konkani-speaking kitchens of Goa, where it is written शागोती (shagoti); the “x” spelling comes from Portuguese-influenced Roman script, in which “x” stands for a “sh” sound. The Portuguese spelling is often given as chacuti. Food histories commonly trace the curry to the Pernem area in the far north of the state, around the village once called Harmal (today’s Arambol), where fishermen are said to have made a spiced sauce to eat with the day’s catch or with chicken.
That northern origin is worth knowing if you are staying around Vagator. Pernem taluka is just across the Chapora river, so xacutti is very much a local curry here rather than an import from elsewhere in India.
What goes into a xacutti masala
The base of every xacutti is a masala that is roasted in stages. Grated coconut is toasted in a dry pan until it is the colour of milky coffee, sliced onions are browned, and the whole spices are roasted separately so that each one releases its oils without burning. Everything is then ground to a paste. Recipes vary by family, but most use some version of the list below.
| Ingredient | What it does |
|---|---|
| Grated coconut, dry-roasted | Body, sweetness and the characteristic dark, toasty colour |
| White poppy seeds (khus khus) | Thickens the gravy and adds a soft, nutty richness |
| Dried red chillies (often Kashmiri or local varieties) | Heat and a reddish-brown tint |
| Black peppercorns | A sharper, lingering warmth |
| Cloves, cinnamon, star anise, nutmeg, mace | The sweet-spice aroma that sets xacutti apart from other Goan curries |
| Coriander and cumin seeds, fennel | Earthy backbone |
| Turmeric, onion, garlic | Colour and savoury depth |
| Tamarind or a little vinegar (some recipes) | A small lift at the end, never the dominant flavour |
Compared with a vindalho or a balchão, which are driven by vinegar, xacutti is rounder and more aromatic. Compared with the coconut-milk curries of Kerala, it is darker and drier in flavour, because the coconut is roasted rather than pressed.
Chicken, mutton and mushroom xacutti
Chicken xacutti
This is the version most visitors meet first. Bone-in chicken is simmered in the masala, very often with chunks of potato that soak up the gravy. It is a Sunday-lunch and feast-day dish in many Goan homes.
Mutton or lamb xacutti
Mutton takes longer to cook, which gives the spices time to settle into a deeper, almost smoky gravy. It is richer and heavier than the chicken version, and works best with bread rather than rice.
Mushroom and vegetable xacutti
Because the flavour comes from the masala rather than the meat, xacutti adapts well to vegetarian cooking. Mushrooms are a natural fit: their earthiness matches the roasted coconut. You will also see vegetable xacutti made with potatoes, peas, cauliflower or jackfruit. Crab xacutti is another coastal favourite if you eat seafood.
How xacutti is eaten in Goa
- With poee or pao: the most traditional pairing is Goan bread, torn and dragged through the gravy. The popular Goan street snack ros omelette pairs an omelette with a xacutti-style gravy, usually eaten with pao or poee.
- With rice: steamed white rice or Goan red rice for a fuller meal.
- With sannas or chapatis: the steamed rice cakes are common at celebrations.
A good xacutti should cling to the bread. If it runs off like a soup, the masala was not ground thickly enough.
Xacutti on the Dubki menu
Dubki does not serve a bowl of xacutti curry, but it uses the masala in a more playful way. The Mushroom Xacutti Samosa Cone (₹545) folds mushroom xacutti into a crisp samosa cone and serves it with mint mayo and a “chilli air” foam. It is listed as a vegetarian starter, so it is a sensible first order if you want a taste of the Goan spice blend without committing to a full curry. With the 10% service charge and roughly 5% GST, expect it to land at around ₹630 on the bill (an estimate).
We cover the cone in more detail in our guide to the mushroom xacutti samosa cone, and you can see where it sits alongside the other meat-free plates on the Dubki vegetarian menu. If you would like to understand the bread that traditionally goes with xacutti, read our piece on Goan poee bread.
FAQs
Is xacutti very spicy?
It is warm rather than fierce. Most home versions are medium-hot, with the heat coming from dried red chillies and black pepper. Restaurants often tone it down further, but it is worth asking.
What is the difference between xacutti and cafreal?
Cafreal is a green marinade of coriander, chilli and spices, usually for fried or roasted chicken. Xacutti is a brown curry built on roasted coconut and poppy seeds.
Is xacutti always non-vegetarian?
No. Chicken and mutton are the classic versions, but mushroom and mixed-vegetable xacutti are common, and Dubki’s samosa cone is a vegetarian take.
How do you pronounce xacutti?
Say “sha-koo-tee”. The Portuguese-style “x” is a “sh” sound, as in xinaneo (mussels).
Want to see how Goan flavours fit into the rest of the line-up? Browse the full Dubki food menu, dish by dish.
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