You'll love the exotic flavors of India as you enjoy this Veg Sorak Curry, rich with fragrant spices, brought to by Helene of Masala Herb.
I hope you enjoy this Authentic Indian Veg Sorak Curry Recipe that my friend Masala Herb has shared.
I am Helene, 24 years old, originally from Austria/France, residing with my husband at the moment in Goa, India.
What actually inspired me in my cooking are all the fabulous spices and herbs in this world. To me, they are the stars of all the ingredients because of the various ways one can use them. Without them, food would taste so boring and plain!
Living in India taught me so much about food and the way it is prepared. I had a serious problem at the beginning with the spice blend bombs in food dishes; I just couldn’t enjoy Indian food! With time I discovered that one should never say no and that even my tastes could lead to craving a good homemade curry.
Especially Goan food culture intrigued me at the beginning. Goa is a small coastal state in India which used to be a Portuguese colony and later a Hippie paradise. The European influenced the local food scene by importing ingredients such as Cashews and by using Vinegar in their cooking. The dish’s flavors are smoother and not that pungent hot as other Indian recipes are. It was the perfect start of newfound food love. Interestingly many foreigners around here agree!
That’s why I came to the conclusion of sharing a traditional Goan Veg Curry with you all. The world needs to know how beautiful Indian food culture is! In Konkani (Goan language) it is called Sorak and it is mostly served in the dark monsoon months when it is storming and raining buckets outside. Usually, Goan Curries are known to include fresh fish, but the rains make it impossible for the fisherman to go out into the sea, so fish is scarce in that particular time of the year. That’s how the Veg Sorak gained popularity, locals love it including me!
You can serve this Curry with either rice or chapattis (Indian flatbread). When served with chapatti it is cooked with less liquid, so that you can spoon it up easier. For that reason, I am sharing both versions with you all, so that no confusion arises. If you enjoyed this recipe, you might also like this Palek Paneer Recipe.
I made a new friend while clicking the pics for the curry and chapattis. AR. Rahman was playing and the white paradise bird seemed to like the music because he was hanging around for an hour at least. None of us has ever seen such a gorgeous bird before!
Veg Sorak Curry Recipe
Ingredients
Liquid Version
- 1 cup coconut grated
- ½ Tbs coriander seeds
- ¼ Tsp cumin seeds
- 2 clove garlic
- ¼ Tsp turmeric powder
- 2 red dried chili
- 1 onion sliced
- 1 green chili optional - deseed and chopped
- 1½ Cups water
- ½ Tbs tamarind pulp
- Pinch salt
Thick Version
- 1 cup grated coconut
- 1 Tsp coriander seeds
- Pinch cumin seeds
- ¼ Tsp turmeric powder
- 1 red chili
- 1 small onion sliced
- 1 green chili optional- deseeded and chopped
- 1 cup water
- 1 Tsp tamarind pulp
- Pinch salt
Instructions
Liquid Version
- Throw into a blender jar the coconut, coriander seeds, cumin seeds, garlic, turmeric and red chilies and transform it into a fine paste.
- Heat up a pan with oil and fry the onion translucent, add the green chili bits and paste and stir fry for 2 minutes.
- Now add in the water, stir well, cover and let it cook for 8 minutes.
- Once the 8 minutes are over, add the tamarind paste and cook it for another 2 minutes.
- Voila, ready to be served!
Thick Version
- The procedure is the same for the thick version
Notes
Nutrition
More recipes from my site
My Travels with Mama Jennette – Part One Mama’s Feast- Honey Glazed Roasted Pears Recipe
- Roasted Branzino…..aka Mediterranean Sea Bass He Sleeps with the Fishes
- Take a Culinary Journey and Sample the World with Hemisfares Brand Products
- Chocolate Cheesecake Bars with a Pecan Shortbread Crust
- Pecan Caramel Cinnamon Rolls with a No-Knead Brioche Dough Recipe
Katie says
Delicious flavor! Only disappointment was the way I made it! I never got a paste so I have a lot of gritty coconut bits. Tomorrow (it’s too late tonight) I’m going to food process it to see if it can get soupier/thinner. Again, it is soooo delicious! I just had a hard time getting the paste to form. But I won’t give up because this recipe is GREAT! =D **Thank you Chef Dennis and Helene!!!! =D =D
Chef Dennis says
Thanks for letting us know Katie, I hope you get the recipe to work out for you, it is a delicious dish!
Terra says
Oh how fun, I adore Helene! I agree, her blog is wonderful, and she shares such gorgeous, unique recipes:-) That curry looks amazing, and I love that she shared her family recipe for flat bread:-) Take care, Terra
Stephanie @ Eat. Drink. Love. says
Thanks for introducing us to this great blogger, Chef!
I love curry and this looks delicious!
[email protected] says
I really like Helene’s blog. She has so many dishes from all different cuisines and I do like trying different cuisines. This one looks like a winner-yum!
Katherine Martinelli says
I love Helene’s blog and have bookmarked this recipe to try soon – what incredible flavors! I love both versions.
Courtney~Mommy LaDy Club says
That bird is gorgeous! I’m a huge fan of Helene’s…she knows how to take a photo to hook you in, and then give you a great story behind the food every time. Lovely post Helene!
Steve @ the black peppercorn says
Helene! So nice to get this recipe and hear about your story! I LOVE Indian cuisine and try to cook it a couple times a month. This curry would be awesome with chapattis for sure! I loved looking at the list of ingredients. I have every ingredient in my pantry right now. I may just make some for lunch..
Gonna head over to your blog now.
Alyssa says
I have recently come to really love Indian food, as it’s very common here with a large Indian population. Great curry recipe and very interesting guest post! Thanks for sharing!
anna says
ooo yum! i can’t wait to make this, and i love that it’s veggie! also, cool bird!
Dionne Baldwin says
Nice to meet you Helene! You make cooking food like this curry with masala sound so easy. I feel confident with this recipe. I love hearing ideas of how to use different herbs that I haven’t yet had a nerve to try. 🙂 Especially that tamarind!
A happy guest post Friday to you both!
Wendy Irene says
This is a recipe I would really love to try! I love that it is vegetarian. Thanks for sharing it. Have a great Friday Helene & Chef Dennis!
torviewtoronto says
delicious looking flavourful dish and post
regards
Helene Dsouza I Masala Herb says
Dennis thank you for the great opportunity u gave me to guest post on your blog today! I was so excited when u asked me. 😉 (ask my husband)
Thank u all for the kind comments. Its a great motivation to continue my work, Masala Herb!
RavieNomNoms says
Lovely lovely lovely! Helene, nice job! Your photos look great and your little friend is very pretty!
Have a great St. Patty’s Day to you both!
Cher says
Dennis – you always seem to find another new-to-me blogger to be inspired by.
Helene – lovely guest post.
Marsha @ The Harried Cook says
Sounds delicious! I want to try the thick version sometime… Mmm.. Thanks for a great guest post, Helene and Chef Dennis!
Liz says
What a delight to find Helene guest posting here today…I, too, love visiting her beautiful blog…so full of inspiration!
Helene, it was wonderful getting to know you better…and, as always, you’ve shared a delicious dish. Thanks, Chef Dennis!
Jeanette says
I love Indian food and only learned how to cook some Indian dishes a few years ago. Now that I’ve got a few recipes under my belt, I’ve found it much easier. Thanks for providing two versions, sounds absolutely delicious!
Betty Ann @Mango_Queen says
I love those photos, especially the sight of the freshly-opened coconut….reminds me of life in the Philippines, when I was growing up. What a great recipe, I must try this for our veggies. Nice guest post, Helene ! Thanks for having her over, Chef Dennis!