Goa x Malaysia
Xacuti nasi lemak
Coconut rice, sambal, crunchy bits and a Goan roasted coconut curry. Coconut, but make it a festival.
90 minTime
51 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original951kcalsame
51 gproteinsame
9 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse the rice and cook with the coconut milk, 100 ml water, pandan, ginger and 1 tsp salt, covered on low heat for 15 minutes. Rest 10 minutes.
- 2Dry roast 8 chillies with the coriander, cumin, pepper, whole spices, star anise and poppy seeds on low heat for 3 minutes. Add the coconut and roast 5 minutes until deep brown. Grind with water.
- 3Fry the onion in 2 tbsp oil on medium heat for 8 minutes until golden. Add ginger garlic paste and turmeric for 1 minute, then the chicken, and sear 5 minutes.
- 4Add the xacuti masala and 1 cup water. Simmer covered on low heat for 25 minutes until no pink remains at the bone. Stir in half the tamarind water and salt.
- 5Grind the remaining chillies, soaked, with the shallots and garlic. Fry in 1 tbsp oil on low heat for 12 minutes, then add the rest of the tamarind, the palm sugar and a pinch of salt.
- 6Fry the peanuts and dried anchovies in the last of the oil on medium heat for 4 minutes until crisp. Boil the eggs for 9 minutes and halve.
Serve it like this
Pack the rice into a cone mould and turn it out on a banana leaf. Arrange the xacuti, sambal, peanuts, egg and cucumber around it like a clock.
