Goan Xacuti Masala

Here is an easy adaptation of the Goan Xacuti Masala.  Many people including myself resort to the ready made spice mix, but my mother's version was adapted for cooking in Canada when we first arrived in 1972.  She had to be versatile because many of the fresh ingredients were unavailable, especially fresh coconuts.    This can be bottled and kept for use whenever needed. This masala would be enough for about 5 pounds of beef, or chicken, or equivalent of any other substitution.

Ingredients

Spice (mix #1)

3 teaspoons coriander powder
3 teaspoons jeera (cumin) powder
3 teaspoons kuskus (poppy seeds)
9 cloves
1 inch pice of cinnamon
1 teaspoon mustard seeds
1 teaspoon methi (fenugreek) seeds

Note: Roast all above ingredients individually on a frying pan on low heat till fragrant. Put into a vessel to cool. Once roasted pound the cloves and cinnamon to a powder in a mortar.

measure out the spices separately

roast each spice separately

powder the cloves and cinnamon

leave the spices to cool

Spices  (Mix # 2)

3 teaspoons chilly powder ( use a mild one)
1 teaspoon garlic powder
1/4 teaspoon pepper
4 cardamon seeds crushed

measure the second batch of spices

Add to the cooled roasted spices

When cooled, bottle and keep in an air tight container until ready to use.