This Goan Sorak curry is a mildly spiced and slightly tangy coconut carry, that is perfect with some steamed rice!
Sorak curry is the most basic of all Goan curries. It is also a great base for most fish curries, but can also be enjoyed as is or along with some veggie and fried fish preparation. It is mostly prepared during the monsoons in Goa, when there is a dearth of fresh fish, as the fisherman avoid fishing due to the rough seas. Most folks have this with some dried fish that has been stocked up for the monsoons. I don’t know of any Goan who does not like their Xit kodi ( xit – Konkani for rice and kodi – Konkani for curry)
Today I’m sharing my late grandma’s recipe for Sorak curry. Sometimes the simplest dishes make the best of meals, and this humble curry is just that! We enjoyed it with some drumstick bhaji and semolina coated, pan-fried Mahi Mahi fish! Yum!
IF YOU LIKE THIS GOAN SORAK CURRY, YOU MAY ALSO LIKE THESE GOAN CURRIES
STEP BY STEP INSTRUCTIONS TO MAKE GOAN SORAK CURRY
HOW TO MAKE GOAN SORAK CURRY?
Goan Sorak Curry {Spiced & Tangy Coconut Curry}
Egg curry
Shrimp/prawn curry with okra
Shrimp/prawn curry with drumsticks
Pumpkin & shrimp/prawn verdur
STEP BY STEP INSTRUCTIONS TO MAKE GOAN SORAK CURRY
1.Make a smooth paste of grated coconut, red chillies, turmeric, garlic, peppercorns, cumin, coriander seeds, tamarind ( clean the fibers and remove seeds if any) using little water at a time, up to 3/4 cup water.
2.Heat oil in a heavy-bottomed pot (If you have a clay pot, then do use that instead, for an authentic flavor). Add chopped onions, saute until translucent. You do not need to brown the onions.
3.Add the ground paste and sauté for 2-3 minutes on medium heat.
4.Extract the remaining masala from the grinder using few tablespoons of water, and add to the pot. Add 1 cup of water (Adjust as per desired consistency). Mix well.
5.Add salt, to taste and slit green chillies. Bring to a boil then simmer for 5 minutes. Switch off the heat. Serve with steamed rice/pao (bread).
NOTE
You can use tamarind pulp concentrate instead of grinding the tamarind, about 1 teaspoon. Add it along with the salt & green chillies.
HOW TO MAKEGOAN SORAK CURRY?
Goan Sorak Curry {Spiced & Tangy Coconut Curry}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup freshly grated coconut
- 4 nos. dry Kashmiri chillies
- 4 garlic cloves
- 1/8 tsp cumin seeds
- 1 tbsp coriander seeds
- lime sized ball of tamarind
- 5 peppercorns
- 1/4 tsp turmeric powder
- 2 tbsp coconut oil
- 1 to 2 green chillies
- 1/2 cup finely chopped onion
- Salt, to taste
Instructions
- Make a smooth paste of grated coconut, red chillies, turmeric, garlic, peppercorns, cumin, coriander seeds, tamarind ( clean the fibers and remove seeds if any) using little water at a time, up to 3/4 cup water.
- Heat oil in a heavy-bottomed pot ( If you have a clay pot, then do use that instead, for an authentic flavor). Add chopped onions, saute until translucent. You do not need to brown the onions.
- Add the ground paste and sauté for 2-3 minutes on medium heat.
- Extract the remaining masala from the grinder using few tablespoons of water, and add to the pot. Add 1 cup of water (Adjust as per desired consistency). Mix well.
- Add salt, to taste and slit green chillies. Bring to a boil then simmer for 5 minutes. Switch off the heat. Serve with steamed rice/pao (bread).
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Thanks for stopping by!
Regards,
Freda
Goan Sorak Curry {Spiced & Tangy Coconut Curry}
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup freshly grated coconut
- 4 nos. dry Kashmiri chillies
- 4 garlic cloves
- 1/8 tsp cumin seeds
- 1 tbsp coriander seeds
- lime sized ball of tamarind
- 5 peppercorns
- 1/4 tsp turmeric powder
- 2 tbsp coconut oil
- 1 to 2 green chillies
- 1/2 cup finely chopped onion
- Salt, to taste
Instructions
- Make a smooth paste of grated coconut, red chillies, turmeric, garlic, peppercorns, cumin, coriander seeds, tamarind ( clean the fibers and remove seeds if any) using little water at a time, up to 3/4 cup water.
- Heat oil in a heavy-bottomed pot ( If you have a clay pot, then do use that instead, for an authentic flavor). Add chopped onions, saute until translucent. You do not need to brown the onions.
- Add the ground paste and sauté for 2-3 minutes on medium heat.
- Extract the remaining masala from the grinder using few tablespoons of water, and add to the pot. Add 1 cup of water (Adjust as per desired consistency). Mix well.
- Add salt, to taste and slit green chillies. Bring to a boil then simmer for 5 minutes. Switch off the heat. Serve with steamed rice/pao (bread).
Notes
This kala chana curry | Gujarati rasawala chana | black chickpea curry is a quick, fuss-free vegan & gluten-free dish, where black chickpeas are simmered in a slightly spicy, tangy and sweet, gram flour curry.
Indian food is so diverse. Although the core ingredients are more or less same, each state has their own method of preparation, unique spices and flavors. Today I’m sharing a very quick and wholesome kala chana recipe , Gujarati style- Rasawala Chana!
Rasa refers to something that is saucy/gravy kind of preparation. Black chickpeas or black chana are known as kala chana in Hindi. In this dish, kala chana is cooked in besan (chickpea flour) gravy seasoned with spices, jaggery, and tamarind to give this dish its heat, sweetness, and tanginess.
There is no sautéing of any masala in this kala chana curry | black channa curry , which makes this dish a breeze to prepare. All you need is about 10-15 minutes and of course, soaked and drained black chickpeas. That’s it, and this Gujarati kala chana curry is ready just like that! How easy ! This is also vegan and gluten-free!
Gujarati cuisine is not something that was prepared in my household, but we would rather get it in to-go containers from an awesome Gujarati restaurant in my neighborhood. They were popular for the thali (a platter of various vegetable preparations, rice, dal, snacks, yogurt & sweets).
The thali is an unlimited affair, you can eat as much as you want, to your heart’s content. Despite getting them in to-go containers, the quantity was so good, we would still have leftovers. So that is how I was introduced to this delicious Gujarati kala chana curry , or perhaps I would have never known.
Since I’ve moved here to the US, I’ve been making this dish, thanks to Tarla Dalal’s recipe . The dish turns out just like the restaurant one that I’ve had many years ago, perfect and delish! I prefer eating this dish as a thick curry since that’s the way I remember having this, so I take it off the heat within a minute or two, as it begins to thicken.
If you like a semi-dry curry consistency, simmer it until it thickens and coats the chickpeas. I hope you will give this dish a try too, cause that’s the only way that you’d know how good it really is 🙂
- STEP BY STEP INSTRUCTIONS TO MAKE KALA CHANA CURRY RECIPE | GUJARATI RASAWALA CHANA
- HOW TO MAKE KALA CHANA CURRY RECIPE | GUJARATI RASAWALA CHANA?
- Kala Chana Curry Recipe | Gujarati Kala Chana Recipe | Rasawala Chana
STEP BY STEP INSTRUCTIONS TO MAKE KALA CHANA CURRY RECIPE | GUJARATI RASAWALA CHANA
1.Rinse and wash the black chickpeas well. Soak in enough water overnight. Next morning pressure cook for about 6-7 whistles on medium heat, until they are tender. They shouldn’t be mushy.
2.Heat oil in a kadai/heavy bottomed pot. Add mustard seeds.
3.Once they splutter, add besan (if there are too many lumps in the besan, sift and use ) and sauté another 30 secs on medium low heat or until the besan turns brown in color.
4.Add in the chickpeas and mix well.
5.Add red chilli, turmeric, cumin-coriander powders, jaggery and tamarind water. Mix it well and sauté for another minute.
6.Add 1 & 1/2 cups of water and cilantro, mix it well and let it cook for 8-10 minutes until the curry thickens, stirring occasionally. Adjust the consistency as per your requirement. The curry has a tendency to thicken when it gets cold. You can add some water and reheat it to adjust the consistency. Enjoy it with roti/rice
HOW TO MAKE KALA CHANA CURRY RECIPE | GUJARATI RASAWALA CHANA?
Kala Chana Curry Recipe | Gujarati Kala Chana Recipe | Rasawala Chana
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 3/4 cup dried black chickpeas/black chickpeas
- 1/2 tsp mustard seeds
- 1 & 1/2 tbsp besan (chickpea flour)
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder, adjust as per desired heat
- 3/4 tsp cumin-coriander powder
- 2 tsp tamarind water
- 1 & 1/2 tbsp jaggery, substitute with brown sugar
- 1 & 1/2 cup water
- 2 tbsp oil
- 3 tbsp chopped cilantro/coriander leaves
- Salt, to taste
Instructions
- Rinse and wash the black chickpeas well. Soak in enough water overnight. Next morning pressure cook for about 6-7 whistles on medium heat, until they are tender. They shouldn’t be mushy.
- Heat oil in a kadai/heavy bottomed pot. Add mustard seeds.
- Once they splutter, add besan (if there are too many lumps in the besan, sift and use ) and sauté another 30 secs on medium-low heat or until the besan turns brown in color.
- Add in the chickpeas and mix well.
- Add red chilli, turmeric, cumin-coriander powders, jaggery and tamarind water. Mix it well and sauté for another minute.
- Add 1 & 1/2 cups of water, mix it well and let it cook for 8-10 minutes until the curry thickens, stirring occasionally. Adjust the consistency as per your requirement. The curry has a tendency to thicken when it gets cold. You can add some water and reheat it to adjust the consistency. Enjoy it with roti/rice.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
