Goan Sorak Curry – Goan Monsoon special curry called Sorak Curry! As due to heavy rains fishes are not plenty. So this orange-red curry is made to be eaten with pao, chapati Or rice. It’s my favorite curry which takes me back to my childhood when mom used to make for us. I love this curry so much have no words to express.
Back home we used to eat sorak with pickle, balchao Or some veggies and papad. I miss my mom’s handmade food. I am not sure if I even managed to match with moms curry. My hubby loved it as I had made goan mince chops along with sorak. He relished his dinner and asked me to pack some for his lunch box tomorrow.
The aroma while cooking this curry will give you hunger pangs. It’s one of the most simplest dish one earth to make. There are slight variations to this dish some add tomatoes, some add tamarind. However I have made the dish exactly how mom used to make.
Sorak Curry is tangy, mildly spiced and delicious. Mostly the consistency of this curry is medium. However as per your preference you could make it thick Or thin. The main ingredient for this curry is coconut. There are some great vegetarian recipes made in Goa which is not popular and sorak is one of them. I have tried a lot of Goan Vegetarian recipes like Tender Coconut Cashewnut Sukke, Veg Caldin Recipe, Goan Peri Peri Sauce, Goan Mushroom Cutlet, Mushroom Cafreal and Mushroom Vindaloo
My favorite is sorak , veg caldin and cafreal. Also goan desserts are mouth watering. If you ever visit Goa do buy Goon special sweets like dodol, bibinca, dos and pinag.
How to make Goan Sorak recipe?
- Combine all the ingredients for the red paste into a grinder. Add little water first and grind into a coarse paste. Later add more water and grind until smooth paste is formed. Place it aside. If you check the pic I have added a dash of kashmiri red chili powder as my dry chilies were almost over (:
2. Take a wok Or vessel add oil. Once oil is hot add the half chopped onion. Saute until onion is light brown in color.
3. Add the red paste and saute for 2 to 3 mins on low flame.
4. It’s time to add water as per consistency required. Preferred consistency for sorak is medium.
5. Allow the curry to simmer for 2 to 3 mins. Later add green chilies, kokam and salt as per taste.
6. Once the curry starts bubbling switch off the gas.
7. Garnish with few coriander leaves. Serve sorak hot with rice Or pao.
Goan Sorak Curry recipe card below:
- For the red paste :
- ½ fresh coconut grated
- 3 - 4 dried kashmiri red chilies
- 1.5 t/s coriander seed
- 1 t/s cumin seed
- 4 - 5 garlic cloves
- 1 medium sized onion ( ½ onion for paste and ½ onion for tempering)
- 1 t/s turmeric powder
- 2 tbsp water
- For Curry:
- 1 tbsp coconut oil Or oil
- 2 cups water Or as consistency required
- 4 to 5 garcinia indica (kokam)
- 2 green chilies cut length wise
- sea salt Or salt as per taste
- few chopped coriander leaves (optional)
- Combine all the ingredients for the red paste into a grinder. Add little water first and grind into a coarse paste. Later add more water and grind until smooth paste is formed. Place it aside.
- Take a wok Or vessel add oil. Once oil is hot add the half chopped onion. Saute until onion is light brown in color.
- Add the red paste and saute for 2 to 3 mins on low flame,
- It's time to 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 chilies, kokam and salt as per taste.
- Once the curry starts bubbling switch off the gas. Garnish with few coriander leaves. Serve sorak hot with rice Or pao.
2. If kokum isn't available then replace with 1 tbsp tamarind pulp.
3. Also if fresh grated coconut isn't available. Soak desiccated coconut in hot water. Grind them and then your coconut is ready to be used in sorak.
4. If you like your curry spicy then add more red chilies Or make the gravy thick.
5. This is vegetarian version however if you want you could add prawns Or fish head to the curry which will give a great taste and flavor to the curry.
Estrelina Dias says
Your recipes are great please give some beef recipes.
Thankyou Estrelina however we don’t eat beef and don’t cook beef but could help you with fish or chicken recipes 🙂
cenya travasso says
I tried almost 6 of ur recipes n dey r finger locking..Please cum up wid some more..sincere request…im new to cuming but I am doing gud following ur recipe card…thank u very much…
cenya travasso says
Oops I meant finger licking
Cenya thankyou for your positive words and you are welcome. Pleased to know you have tried 6 recipes and you liked them 🙂 will come up with more recipes for sure.
Hello Maria, love your presentations, very user friendly. Connecting to Trish above, I remember my Mum would not use oil, just rub the sliced onion with salt and add it to the coconut juice with the red massala. Maria, can this curry be used to prepare “kalchi khodi”
Thankyou John for your positive words 🙂 yes you could prepare kalchi kodi but make it thicker consistency then hope this helps.
Hi im very upset bcoz my hubby dont like my curry he always says its tasteless.den i remember my mum makes delicious one but i cant help i use all ingredients u tell
Binnie have you tried any curry from my blog?? Let me know if I could help you in any way to cook curries.
Hello Binnie, Is your hubby a smoker? If ‘yes’, then get him to clean his tongue before eating. I too had this same problem with my hubby. If not a smoker then see if everything he eats is tasteless or just yr cooking……If its just yr cooking then you do have a problem, he is putting you on…lolol…….goodluck
I am on an oil free diet per doctors orders. After water sautéing the onion do I proceed with recipe as written or would a little coconut milk add flavor? Thank you. 🙂
Trish you could follow the recipe as it is it taste great. But if you want to add coconut milk then just add little coconut milk. Hope this helps you and take care, have low fat food.
Just got some nice mackerel today…Am looking for the Reichado masala…….pl. Post if possible.
Filonila check this link http://www.flavorsofmumbai.com/goan-pomfret-frystuffed-pomfret-fry/ for recheado masala I have stuffed in pomfret. You could use the same recipe for Mackerel. Thanks so much.
Hi, This Sorak reminds me of my mom’s curry. Just loved to eat this. Mum made it esp. during Lent. Lovely color and I’m sure it must taste Yummy too. thanks.
Yes Filonila the curry tastes great with fish or veggies.
luiza kotian says
HI MARIA R U GOAN I REALLY LIKE I MOM IS TO MAKE THA SAME U SHOWED I THOUGH OF MY MOM THKS SO OOOOO MUH. LVU & ALL YR RECEIPE
HV A NICE DY
Thanks Luiza do try the recipes and share your feedback take care… lots of love, maria
Ash- foodfashionparty says
Wow, this looks so delicious. Love all your yummy dishes.
Thanks Ash for dropping by and leaving positive words 🙂