Goan Sorak Curry {Spiced & Tangy Coconut Curry}
Sorak, a mildly spiced and tangy coconut based, Goan curry is perfect with steamed rice, sauteed veggies, and fried fish.
Servings 4 people
Ingredients
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.