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Question about Shakoothi/Xacuti

equinoise | Oct 1, 2013 12:46 PM

I have been comparing two sorts of receipes for this Goan dish. One version comes from Jaffrey's "Indian Cooking": http://www.dilovely.com/2012/05/goan-... . The other comes from one or more websites, such as this: http://www.spicytasty.com/meat-and-se...

The latter includes tamarind water, coconut milk and optional vinegar. This would seem to make for a soupier, more acidic concoction than Jaffery's version.

Which would be more authentic, if one could say? Which would be more delicious? TIA

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