traditional goan sorak curry

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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

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.

ingredients for sorak curry

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.

ingredients for masala paste

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.

masala paste for sorak curry

4. Heat 1 tablespoon coconut oil in the pan. Then add ⅓ cup sliced onions. Instead of coconut oil, you can use sunflower oil.

sliced onions for sorak curry

5. Saute onions till they become translucent.

sauteing onions

6. Add the ground coconut-spices paste.

adding ground coconut-spices paste

7. Mix everything very well.

mix well

8. Add 2 cups of water or as required.

adding 2 cups of water

9. Simmer the curry for 5 minutes on a low to medium flame.

simmer the curry for 5 minutes

10. Add salt as per taste.

adding salt to sorak curry

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.

adding 1 to 2  green chilies and 4 to 5 pieces of kokum

12. Simmer until the curry bubbles and you see some oil specks on the top.

cooking sorak curry

13. Switch off the gas and Serve sorak curry hot with steamed rice.

sorak curry
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sorak curry recipe

sorak curry

4.58 from 7 votes
Sorak is a traditional Goan curry made during the monsoon season. The curry is prepared with dry red Kashmiri chilies, fresh grated coconut and spices
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine Goan
Course: Main Course

Servings 3 to 4
Units

Ingredients

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
  • 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
  • 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

Instructions

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.

Notes

  • 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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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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11 Comments

  1. Hi Dassana….I learnt a different version from my grandmother and mother. We use only red Kashmiri chillies and haldi ground to a paste. No other spices. I guess different regions in Goa use different versions of saurak. I like yours too. I’ll def try it. Thank you!!

    1. Hi Vanessa, thanks for sharing your version. Yes each family and the regions in Goa make sorak differently. This is my mom’s recipe which I make. Do try and I hope you like the recipe.

    1. you can but some taste profile will go away. would suggest to add a pinch of asafoetida to mimic the flavors of onion and garlic.

  2. Nice easy recipe, I was worried 5 kashmiri chillies would be to hot but it turned out very well balanced. Thanks5 stars

    1. thankyou tom for sharing your views. kashmiri chilies are mild so they will not be spicy.