This Goan Sorak curry is a mildly spiced and slightly tangy coconut carry, that is perfect with some steamed rice!

Goan Sorak Curry: Spiced and Tangy Coconut Curry [Vegan]

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Cooking Time



  • 1/2 cup freshly grated coconut
  • 4 whole dry Kashmiri chillies
  • 4 whole garlic cloves
  • 1/8 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • Lime sized ball of tamarind
  • 5 whole peppercorns
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons coconut oil, preferably coconut oil
  • 1 to 2 whole green chillies
  • 1/2 cup finely chopped onion
  • Salt, to taste


  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).


You can use tamarind pulp concentrate instead of grinding the tamarind, about 1 teaspoon. Add it along with the salt & green chillies.

Nutritional Information

Per Serving: Calories: 161 | Carbs: 10 g | Fat: 13 g | Protein: 1 g | Sodium: 18 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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