Sorak curry recipe with step by step photos. Sorak curry is a traditional Goan curry made during monsoons. This curry is prepared with dry red Kashmiri chilies, fresh grated coconut and spices. This is an easy yet delicious recipe and goes well with steamed rice.
Sorak curry is mainly made during the monsoon season in goa. Due to heavy rains, it is impossible to get fish. So the locals make sorak and make some a side dish of dried fish or vegetables with it.
It tastes best when cooked in earthen or clay pots. but if you don’t have earthen pots, then make the curry in a steel pan. You can make this curry with veggies or without veggies. Either way it tastes good. I have already shared two variations of this curry:
The taste of the sorak curry is delicious, mildly spiced, tangy and flavorful. it goes well with Goan pao (poi), brun pao. We even like to have the curry with toasted bread. During our growing up years, we used to have sorak with pao (buns) along with steamed rice and veggies.
The curry recipe uses Kokum (garcinia indica). Kokum gives a sour taste in the curry. Kokum will not be easily available in some parts of India as well as outside India. If you do not have kokum, then instead you can add tamarind or tomatoes. Though both are not substitutes for kokum, but they do contribute to giving a sour taste to the curry.
- If using tamarind, then add 1 teaspoon tamarind while grinding the coconut paste.
- If using tamarind paste, then add ¼ teaspoon directly in the curry.
- If using tomatoes, then add 1 medium tomato while grinding the coconut paste.
How to make traditional Goan sorak curry
1. Keep all the ingredients handy to make the curry. Only garlic cloves are missing in the below pic, which I added while grinding the masala paste.
2. Add the following ingredients in a grinder jar: 1 teaspoon cumin seeds, 5 to 6 dry red Kashmiri chilies, ½ teaspoon turmeric powder, 1 cup fresh grated coconut, 3 teaspoons coriander seeds, ⅓ cup sliced onions and 4 to 5 garlic cloves.
3. Add ½ to ¾ cup water. Grind to a smooth masala paste. There should be no small chunks or pieces of coconut in the paste. Keep this coconut-spices masala paste aside.
4. Heat 1 tablespoon coconut oil in the pan. Then add ⅓ cup sliced onions. Instead of coconut oil, you can use sunflower oil.
5. Saute onions till they become translucent.
6. Add the ground coconut-spices paste.
7. Mix everything very well.
8. Add 2 cups of water or as required.
9. Simmer the curry for 5 minutes on a low to medium flame.
10. Add salt as per taste.
11. Now add 1 to 2 green chilies and 4 to 5 pieces of kokum. If you prefer just a hint of sourness, then add 1 or 2 pieces of kokum in the curry. Kokum gives a sour taste to the curry.
12. Simmer until the curry bubbles and you see some oil specks on the top.
13. Switch off the gas and Serve sorak curry hot with steamed rice.
More Curry recipes
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for the masala paste
- 1 teaspoon cumin seeds
- 5 to 6 dry red kashmiri chilies
- ½ teaspoon turmeric powder (ground turmeric)
- 1 cup fresh grated coconut
- 3 teaspoons coriander seeds
- ⅓ cup sliced onions or 1 medium sized onion sliced
- 4 to 5 garlic cloves
- ½ to ¾ cup water or add as required for grinding
for the sorak curry
- 1 tablespoon coconut oil or sunflower oil
- ⅓ cup sliced onions
- 3 to 4 green chilies, slit or sliced
- 4 to 5 kokam pieces or add as required (*check notes)
- 2 cups of water or add as required
- salt as per taste
preparing the masala paste
- Grind all the ingredients mentioned under “for the masala paste” with ½ to ¾ cup water to a smooth paste. Keep the masala paste aside.
preparing sorak curry
- Heat coconut oil in pan. Then add the sliced onions.
- Saute sliced onions till they turn translucent.
- Now add the ground masala paste. Stir very well.
- Next add 2 cups of water or as required. Stir again and simmer for 5 mins on a low to medium flame.
- Add salt as per taste.
- Now add the green chilies and kokums.
- On a low to medium flame, simmer until the curry bubbles and you see some oil specks on top.
- Switch off the gas and serve sorak hot with steamed rice.
- The curry is mildly spiced but you could add more red chilies if you like it spicy.
- If kokum isn’t available then:
– if using tamarind, then add 1 teaspoon tamarind while grinding the coconut paste.
– if using tamarind paste, then add ¼ teaspoon directly in the curry. You can add more if required.
– if using tomatoes, then add 1 medium tomato while grinding the coconut paste.
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