Goan sorak curry ( Spiced and tangy coconut curry)


Sorak curry is the most basic of all Goan curries. It is also a great base for most fish curries, but can also be enjoyed as is or along with some veggie and fried fish preparation. It is mostly prepared during the monsoons in Goa, when there is a dearth of fresh fish, as the fisherman avoid fishing due to the rough seas. Most folks have this with some dried fish that has been stocked up for the monsoons. I don’t know of any Goan who does not like their Xit kodi ( xitKonkani for rice and kodiKonkani for curry)


Today I’m sharing my late grandma’s recipe for Sorak curry. Sometimes the simplest dishes make the best of meals, and this humble curry is just that! We enjoyed it with some drumstick bhaji and semolina coated,  fried Mahi Mahi fish! Yum!

Step by step instructions-

1.Make a smooth paste of grated coconut, red chillies,turmeric, garlic, peppercorns, cumin, coriander seeds, tamarind ( clean the fibers and remove seeds if any) using little water at a time, up to 3/4 cup water.

 

2.Heat oil in a heavy bottomed pot ( If you have a clay pot, then do use that instead, for an authentic flavor). Add chopped onions, saute until translucent. You do not need to brown the onions.

image3.Add the ground paste and sauté for 2-3 minutes on medium heat.

4. Extract the remaining masala from the grinder using few tablespoons of water, and add to the pot. Add 1 cup of water (Adjust as per desired consistency). Mix well.

image5.Add salt, to taste and slit green chillies. Bring to a boil then simmer for 5 minutes. Switch off the heat. Serve with steamed rice/pao (bread).

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Goan sorak curry

A mildly spiced and tangy coconut based, Goan curry. Perfect with steamed rice,sauteed veggies and fried fish.

Course: Main Course
Cuisine: Goan
Servings: 4 people
Author: Freda Dias
Ingredients
  • 1/2 cup freshly grated coconut
  • 4 nos. dry Kashmiri chillies deseeded
  • 4 nos. garlic cloves
  • 1/8 tsp cumin seeds
  • 1 tbsp coriander seeds
  • lime sized ball of tamarind
  • 5 nos. peppercorns
  • 1/4 tsp turmeric powder
  • 2 tbsp oil preferably coconut oil
  • 1 to 2 nos. green chillies slit lengthwise
  • 1/2 cup finely chopped onion
  • Salt to taste
Instructions
  1. Make a smooth paste of grated coconut, red chillies,turmeric, garlic, peppercorns, cumin, coriander seeds, tamarind ( clean the fibers and remove seeds if any) using little water at a time, up to 3/4 cup water.

  2. Heat oil in a heavy bottomed pot ( If you have a clay pot, then do use that instead, for an authentic flavor). Add chopped onions, saute until translucent. You do not need to brown the onions.

  3. Add the ground paste and sauté for 2-3 minutes on medium heat.

  4. Extract the remaining masala from the grinder using few tablespoons of water, and add to the pot. Add 1 cup of water (Adjust as per desired consistency). Mix well.

  5. Add salt, to taste and slit green chillies. Bring to a boil then simmer for 5 minutes. Switch off the heat. Serve with steamed rice/pao (bread).


Recipe Notes

1.You can use tamarind pulp concentrate instead of grinding the tamarind, about 1 teaspoon. Add it along with the salt & green chillies.

Notes:

1.You can use tamarind pulp concentrate instead of grinding the tamarind, about 1 teaspoon. Add it along with the salt & green chillies.

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Thanks for stopping by!

Regards,

Freda

 

2 comments

  1. hummingbirdthyme says:

    Sounds wonderful Freda, and so versatile! It sounds just heavenly, I could likely eat it up as a soup if I added a bit of stock!

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