Delicious, No Oil, Sorak Curry Recipe

Goan Sorak Curry Recipe

Sorak is a plain coconut curry that’s a signature Goan dish. A tasty curry made without adding a drop of oil to it, sorak is enjoyed more often during the monsoon months when fresh fish is not available in plenty. No fish, eggs, or vegetables are added to this curry, and yet it is so flavourful.

Sorak goes really well with hot steamed rice. Just add some pickle on the side and enjoy a simple meal of rice and curry or xit kodi as we call it in Goa.

But some other Goan curries that you should try out are fish jeerem meerem, lady’s finger and dried prawn caldine, Goan fish curry, and samarachi kodi.

Ingredients

1 cup grated coconut

5 Kashmiri chillies

1 tsp cumin seeds

2 tsp coriander powder

10 peppercorns

6 cloves garlic, medium size

½ tsp turmeric powder

1 small onion, sliced + ½ tsp salt

Small ball of tamarind

1 tbsp sugar

½ tsp salt

¼ cup coconut milk

More salt if necessary

Procedure

1. Soak the tamarind in a little hot water for around ½ hour.
2. Slice the onion finely, lengthwise and transfer this to the pot in which you’ll be making the sorak curry. Add ½ tsp of salt to it and crush the chopped onion well with your hand. Set it aside.
3. To a grinder jar add the grated coconut, Kashmiri chillies broken into smaller pieces, cumin seeds, coriander powder, pepper corns and turmeric powder. Grind all of this to a smooth and fine paste with a little water.
4. Transfer the ground masala to the curry vessel along with the rinsing of the grinder jar. Add a little water to the masala and stir the mix.
5. Stir in half of the tamarind extract, the sugar, and ½ tsp of salt. Add a little water and stir the curry till it’s almost of the desired consistency.
6. Set this to boil on your stove on a medium flame. Once the curry comes to a boil lower the heat, and let the curry simmer for around 6 – 7 minutes.
7. Taste the curry and add more tamarind extract, sugar or salt as needed.
8. Your oil-less, sorak curry is ready to be served.

Enjoy!