Sorak - Goan Special

Goan , a seashore land situated in the West coast of India.Goa have a strong influence of both Portuguese and Indian culture together, this is very much reflected in their cuisine.The cuisine of Goa can be divided into two cuisine, one is the Goan Hindu cuisine which goes for lentils,vegetables etc, onion and garlic are not used much in this cuisine,also they use less spices and very little oil,while the other one  is Goan Catholic cuisine very much influenced by the Portuguese culture though this cuisine is a combination of Konkani,South Indian, Portuguese, British and Saraswat cuisines.Obviously the food culture of Goa is a happy union of both East and west India. Since Goa is blessed abundantly with coconut tress, they cook their food mostly with coconut thus the extensive use of coconut in their cuisine. Coconut oil and coconut mlk is very much used in their cuisine specially for making their non vegetarian dishes.

For my today's post for Goa, i chosed to cook this simple and fingerlicking curry from Goan Catholic cuisine which is cooked quite often during the monsoon season in Goa. This dish is quite easy to prepare but its tastes simply awesome when served along with rice or Goan famous Sannas, steamed cooked rice cakes. I cooked this Sorak from here, and we loved it with rice.If you want to make some spicy simple curry, just give a try to this bright, eye pleasing Sorak curry from Goan cuisine.

Recipe Source: Goan Food Recipes

For Masala:
4nos Kashmiri chillies
1/2cup Grated coconut
3nos Garlic cloves
1/2tsp Cumin seeds
2tsp Coriander seeds
5nos Peppercorns
1/2tsp Turmeric powder
1no Tamarind (blueberry sized)

Grind everything in a blender as fine paste with enough water, keep aside.


For Sorak:
1no Onion (chopped)
1no Tomato (chopped)
1no Green chilly (slit opened)
1/2cup Coconut milk
2nos Kokum
Oil
Salt

Heat enough oil, saute the chopped onions, cook until they turns transculent.

Add the tomatoes, cook until the veggies turns mushy.

Immediately add the grounded masala, fry for few minutes.

Add the coconut milk,water,salt and adjust the thickness of the gravy.

Cook everything for few minutes, finally add the slit opened green chilly,kokum to the sorak.

Stir and cook in simmer until the sorak turns slightly thick.

Serve warm with rice.

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