Goan Sorak Curry

Goan Sorak Curry

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INGREDIENTS

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)

INSTRUCTIONS

• 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.

Notes

• If you don't have dry kashmiri chilies the use any dry red chili which gives deep red color and isn't spicy.
• If kokum isn't available then replace with 1 tbsp tamarind pulp.
• 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.
• If you like your curry spicy then add more red chilies Or make the gravy thick.
• 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.

Source: http://www.flavorsofmumbai.com/goan-sorak- curry/
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