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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 Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 163 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

Preparing the coconut paste
    Cup of Yum
  1. 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
  1. Heat coconut oil in pan. Then add the sliced onions.
  2. Sauté the sliced onions till they turn translucent and are softened.
  3. Now add the ground coconut paste. Stir and mix very well.
  4. Next add 2 cups of water or as required. Stir and mix again. Simmer for 5 mins on a medium-low to medium heat.
  5. Add salt as per taste.
  6. Next add the green chilies and kokums.
  7. On a medium-low to medium heat, simmer until the curry bubbles and you see some oil specks on top.
  8. You can opt to garnish the curry with some coriander leaves if you prefer.
  9. 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 Information

Calories 163kcal (8%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 12g (60%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Sodium 418mg (17%) Potassium 168mg (5%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 173IU (3%) Vitamin B1 (Thiamine) 0.03mg Vitamin B2 (Riboflavin) 0.03mg Vitamin B3 (Niacin) 0.3mg Vitamin B6 0.1mg Vitamin C 8mg (9%) Vitamin E 0.1mg Vitamin K 1µg Calcium 35mg (4%) Vitamin B9 (Folate) 11µg Iron 1mg (6%) Magnesium 19mg Phosphorus 45mg Zinc 0.4mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 163

% Daily Value*

Calories 163kcal 8%
Carbohydrates 10g 3%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Sodium 418mg 17%
Potassium 168mg 4%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 173IU 3%
Vitamin B1 (Thiamine) 0.03mg
Vitamin B2 (Riboflavin) 0.03mg
Vitamin B3 (Niacin) 0.3mg
Vitamin B6 0.1mg
Vitamin C 8mg 9%
Vitamin E 0.1mg
Vitamin K 1µg
Calcium 35mg 4%
Vitamin B9 (Folate) 11µg
Iron 1mg 6%
Magnesium 19mg 5%
Phosphorus 45mg
Zinc 0.4mg

* Percent Daily Values are based on a 2,000 calorie diet.