Sorak Curry (Goan Vegetarian Coconut Curry)

sorak curry or goan coconut curry in a black bowl with green chillies at side.

5 from 2 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Goan

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 163kcal

Author: Dassana Amit

Ingredients

For the coconut paste

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

For the sorak curry

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

US Customary - Metric

Instructions

Preparing the coconut paste

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.

Preparing sorak curry

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.

Notes

The curry is mildly spiced but you could add more red chilies if you like it spicy.
You could also reduce the number of green chilies in the curry.
The curry tastes best with fresh coconut, but you could make it with frozen coconut. Ensure that the frozen coconut has a lovely nutty aroma, and has a fresh faintly sweet taste. It should not look slimy or sticky and must also not taste sour or bitter.
Sorak has a medium consistency but you could make it slightly thick if you prefer by reducing the amount of water.
If kokum isn't available then:
- If using tamarind, add 1 teaspoon tamarind while grinding the coconut paste.
- If using tamarind paste, 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.

Nutrition