Goan Sorak Curry {Spiced & Tangy Coconut Curry}

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)

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, pan-fried Mahi Mahi fish! Yum!

IF YOU LIKE THIS GOAN SORAK CURRY, YOU MAY ALSO LIKE THESE GOAN CURRIES

• Egg curry
• Shrimp/prawn curry with okra
• Shrimp/prawn curry with drumsticks
• Pumpkin & shrimp/prawn verdur

STEP BY STEP INSTRUCTIONS TO MAKE GOAN SORAK CURRY

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).

NOTE

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

HOW TO MAKE GOAN SORAK CURRY?

Goan Sorak Curry {Spiced & Tangy Coconut Curry}

Freda Dias

Sorak, a mildly spiced and tangy coconut based, Goan curry is perfect with steamed rice, sauteed veggies, and fried fish.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Goan

Servings 4 people

Ingredients

  

1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 1/2 cup freshly grated coconut
• 4 nos. dry Kashmiri chillies
• 4 garlic cloves
• 1/8 tsp cumin seeds
• 1 tbsp coriander seeds
• lime sized ball of tamarind
• 5 peppercorns
• 1/4 tsp turmeric powder
• 2 tbsp coconut oil
• 1 to 2 green chillies
• 1/2 cup finely chopped onion
• Salt, to taste

Instructions

 

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

Notes

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

Keyword Goan Sorak Curry, Sorak

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Thanks for stopping by!

Regards,

Freda