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Sorak Curry (Goan Vegetarian Coconut Curry)

One of my personal favorite Curries is this Sorak Curry, which is a typical vegetarian Goan Coconut Curry, that I usually make at home. This traditional Goan-style curry is made during monsoons, and is prepared with dried Kashmiri red chilies, fresh grated coconut and spices. The recipe is also naturally vegan, easy yet delicious and goes amazingly well with steamed rice, turning your mealtime into a comforting, satisfying one.

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

Why Sorak Curry Is A Winner

Sorak Curry is a specialty of Goa and is a must during the monsoon season. Due to heavy rains, it is impossible to get fish. So, the locals make sorak and a side dish of dried fish or vegetables with it.

What makes this curry even more amazing is the fact that it is naturally vegan. The ingredients used in it make for unique tasty curry for your vegan diets.

This Sorak Curry tastes best when cooked in earthen or clay pots. But if you don’t have any of these, then use a steel pan to make this curry. One variation that you can do in this curry is to add vegetables. But whether you’re adding veggies or not, the curry will taste good either way.

Some of the variations that I make with this Sorak Curry are:

  • Goan Curry, with mixed vegetables and mushrooms
  • Tomato Curry, a spiced and mildly tangy one, made in Goan-style

This Sorak Curry is flavorful with tastes that are tangy and subtly spiced. It goes well with Goan pao (poi) and brun pao.

We even like to have the curry with toasted bread. During our growing up years, we used to have this sorak with pao (buns) along with steamed rice and veggies.

Typical Ingredients Used

Together with fresh coconut, onions, a few herbs and spices; this Sorak Curry recipe uses Kokum (Garcinia Indica), which is what imparts the desired sourness in the gravy. Kokum is now easily available online on amazon and other stores.

However, if you cannot source it, add tamarind or tomatoes instead. Though, both are not substitutes for kokum, but they do contribute adding the sour taste element to the curry.

Here are the measurements that you can refer to while adding any of the above mentioned alternatives to kokum in this Sorak Curry:

  • If using tamarind, then add 1 teaspoon tamarind (without seeds) while grinding the coconut paste.
  • If using tamarind paste, then add ¼ teaspoon directly in the curry.
  • If using tomatoes, then add 1 medium tomato while grinding the coconut paste.

Apart from the tanginess, the beautiful color of the Sorak Curry is due to the dried Kashmiri chilies that are used. These also help in balancing the tanginess and make the curry not too spicy, as Kashmiri chillies are not spicy or pungent.

Thus, the gravy does not turn overly fiery. The mild spiciness is what makes it a choice of dish for many who have an aversion to spicy food.

Step-by-Step Guide

How to make Sorak Curry

Make Coconut Paste

1. Keep all the ingredients ready to make the curry. Only garlic cloves are missing in the picture below, which I added while grinding the masala paste.

ingredients for sorak curry.

2. Add the following ingredients in a sturdy grinder or blender:

  • 1 teaspoon cumin seeds
  • 5 to 6 dried Kashmiri red chilies (broken and crowns, seeds removed)
  • ½ teaspoon turmeric powder
  • 1 cup fresh grated coconut
  • 3 teaspoons coriander seeds
  • ⅓ cup sliced onions
  • 4 to 5 garlic cloves (small to medium-sized and peeled)
ingredients for coconut paste.

3. Add ½ to ¾ cup water and grind to a smooth and fine paste. Set this coconut paste aside.

Ensure that there are no small chunks or pieces of coconut in the paste.

coconut paste for sorak curry.

Make Coconut Curry

4. Heat 2 tablespoons coconut oil in a pan. Add ⅓ cup sliced onions.

Instead of coconut oil, you can use sunflower oil.

sliced onions in oil to make coconut curry.

5. Sauté onions till they become translucent and are softened.

sauteing onions.

6. Add the prepared coconut paste.

adding ground coconut-spices paste.

7. Mix everything very well.

mixing the ingredients well in the pan.

8. Add 2 cups water or as required and stir to combine.

adding 2 cups of water in the pan.

9. Simmer the curry on medium-low to medium heat for 5 minutes.

simmering sorak curry for 5 minutes.

10. Add salt as per taste.

adding salt to sorak curry.

11. Next, add 1 to 2 slit or sliced green chilies and 3 to 4 pieces of kokum.

Kokum gives a sour taste to the curry. So, if you prefer just a hint of sourness, then add 1 or 2 pieces of kokum in the curry.

slit green chilies and kokum pieces added to goan coconut curry.

12. Simmer until the curry bubbles and you see some oil specks on the top layer.

cooking sorak curry.

13. Turn off the heat and serve Sorak Curry hot with steamed rice.

sorak curry in black bowl with green chilies at side with a tray of steamed rice above.

More Curry Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

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

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.

5 from 2 votes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

For the coconut paste

For the sorak curry

Preparing the coconut paste

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.

  • 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 Facts

Sorak Curry (Goan Vegetarian Coconut Curry)

Amount Per Serving

Calories 163 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 12g75%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Sodium 418mg18%

Potassium 168mg5%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 2g4%

Vitamin A 173IU3%

Vitamin B1 (Thiamine) 0.03mg2%

Vitamin B2 (Riboflavin) 0.03mg2%

Vitamin B3 (Niacin) 0.3mg2%

Vitamin B6 0.1mg5%

Vitamin C 8mg10%

Vitamin E 0.1mg1%

Vitamin K 1µg1%

Calcium 35mg4%

Vitamin B9 (Folate) 11µg3%

Iron 1mg6%

Magnesium 19mg5%

Phosphorus 45mg5%

Zinc 0.4mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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This Sorak Curry recipe post from the blog archives was first published on July 2016. It has been updated and republished on May 2024.

Source: Dassana’s Veg Recipes
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