Sorak curry is a spicy delicious curry made in Goa during monsoon. As due to heavy rains fishes are not available in plenty. So this orange-red curry is made to be eaten with chapatis or rice. It is s simple dish to make in a very less time. There are slight variations to this dish where some add tomatoes. Sorak Curry is tangy, mildly spiced and delicious. Mostly the consistency of this curry is medium. The main ingredient for this curry is coconut.
1 cup grated Coconut
3 - 4 dried kashmiri Red Chillies
1 tsp Coriander seed
1 tsp Cumin seed
1/2 tsp Turmeric powder
6 Black Pepper
4 Garlic flakes
2 inches Ginger
Small ball of Tamarind
1 Green Chilli sliced vertically
1 small Onion
2 cup Water
Salt to taste
1 tbsp Coconut Oil
Few chopped Coriander leaves
Grind all the ingredients into a smooth paste with 2 cups of water except for tamarind, kokum, green chilli, oil and coriander leaves.
Soak the tamarind ball in bowl with water and squeeze the sour water of it.
Take a wok and add oil. Once oil is hot add the half chopped onion. Saute until onion is light brown in colour.
Add the red paste and saute for 2 to 3 mins on low flame
Now add water as per consistency required. Preferred consistency for sorak is medium.
Allow the curry to simmer for 2 to 3 mins. Later add green chillies, kokum and salt as per taste.
Once the curry starts bubbling switch off the gas. Garnish with few coriander leaves. Serve sorak hot with rice.
Notes for Sorak Curry:
If there is no dry kashmiri chillies then use any dry red chilli which gives deep red colour and isn’t spicy.
If kokum isn’t available then replace with 1 tbsp tamarind pulp.
Also if fresh grated coconut isn’t available. Soak desiccated coconut in hot water and grind them into paste.
(Last Updated on : 18-08-2015)
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