Sorak is a traditional Goan curry. It is a simple yet delicious curry which is eaten generally during the monsoon season. The staple Goan food is Xitt Kodi (Rice and Curry) and usually accompanying seafood. However, in the monsoons when it is difficult to go fishing and fresh fish is hard to come by, the alternative; a very delicious one at that, is Sorak (a plain tangy coconut curry without any fish or vegetables) accompanied by simple sides like Kismur or any other dry fish, pickles like chapnechim toram/ parra/ balchao or even some papad (papadom). The list of accompaniments is endless.
- 1 cup fresh / frozen coconut
- 3-4 Kashmiri chillies
- 1 heaped tsp. of coriander seeds
- ¼ to ½ tsp. of cumin seeds
- 1/2 tsp. turmeric powder
- 2 flakes garlic
- 1 small onion finely sliced
- 2 green chillies slit vertically
- A small piece of ginger julienned
- 1 tsp. of tamarind juice
- 3 kokum (binda solam)
- ½ green apple sliced (optional)
- Salt to taste
- 1 tsp. of coconut oil
1Grind all the ingredients (for grinding) into a smooth paste.
2Add the ground paste and the masala water from the blender into your cooking pot. Add water according to the consistency required.
3Bring this to a boil and then simmer for at least 5-8 minutes.
4In the meantime, add a wee bit of salt to the sliced onion, green chilli, ginger and kokum and crush lightly with your hands.
5Add these ingredients to the curry together with the tamarind juice and continue to cook for another 5 minutes or so.
6Check for seasoning; add salt accordingly.
7Just before removing from the flame, drizzle the coconut oil over the curry and give it a good stir and a boil.
8Enjoy with steaming boiled rice and a side of any dry fish preparation/ papad/pickle.
You could add about ½ tsp. of ajwain when grinding the masala. Gives it a wonderful taste. This is done with a similar Mangalorean curry.
If using green apple, reduce the quantity of tamarind.