Sorak Curry (Goan Vegetarian Coconut Curry)
Sorak is a traditional vegetarian Goan Coconut Curry made during the monsoon season. The curry is prepared with dry red Kashmiri chilies, fresh grated coconut, onions, herbs and spices. The recipe is also naturally vegan, easy yet delicious and goes amazingly well with steamed rice.
Ingredients
- 1 teaspoon cumin seeds
- 5 to 6 kashmiri chilies (- dried)
- ½ teaspoon turmeric powder ((ground turmeric))
- 1 cup coconut (- fresh & grated )
- 3 teaspoons coriander seeds
- ⅓ cup onions (- sliced)
- 4 to 5 garlic cloves (- small to medium-sized, peeled)
- ½ to ¾ cup water (or add as required for grinding)
- 2 tablespoons coconut oil (or sunflower oil)
- ⅓ cup onions (- sliced)
- 3 to 4 green chilies (slit or sliced, can add less if needed)
- 3 to 4 kokam pieces (or add as required (*check notes))
- 2 cups water (or add as required)
- salt (according to taste)
Instructions
- 1
Grind all the ingredients mentioned under the heading above "for the coconut paste" with ½ to ¾ cup water to a smooth and fine consistency in a sturdy grinder or blender. Keep this coconut paste aside.
- 2
Heat coconut oil in pan. Then add the sliced onions. Sauté the sliced onions till they turn translucent and are softened. Now add the ground coconut paste. Stir and mix very well. Next add 2 cups of water or as required. Stir and mix again. Simmer for 5 mins on a medium-low to medium heat. Add salt as per taste. Next add the green chilies and kokums. On a medium-low to medium heat, simmer until the curry bubbles and you see some oil specks on top. You can opt to garnish the curry with some coriander leaves if you prefer. Turn off the stovetop and serve Sorak Curry hot with steamed rice.