This Goan Sorak curry is a mildly spiced and slightly tangy coconut carry, that is perfect with some steamed rice!
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 ( xit – Konkani for rice and kodi – Konkani for curry)
Xacuti– derived from the Portuguese word Chacuti, is a very fragrant and mildly spiced Goan curry . Chicken, meat or fish are mostly used in this gravy, but today I’m sharing a vegetarian version using chickpeas instead. The procedure of roasting all the ingredients before grinding them , brings out the flavor, making this dish truly wonderful. This is one of my favorite Goan dishes, which immediately transports me to a time that reminds me of fun gatherings, at parties or weddings with family and friends. Continue reading →
Chole masala, is another popular and much loved Punjabi dish, mostly accompanied with bhaturas . As much as I love the Punjabi version, I’ve learnt another way of making it ( Goan version ) from my mum in law. I’ll say I’m a little biased to my mum in law’s recipe because I love the flavors. She has developed this recipe over the years, which is loved and relished by the entire family. Chonya means dried yellow/green peas in Konkani , since I don’t find them here , I’ve used chickpeas, which works well too . A masala blend of 5 simple ingredients , that is sauteed with mustard seeds, curry leaves and tomatoes results in an aromatic and delectable dish. Continue reading →