Goan Sorak

Recently I purchased a Clay pot / Kunnem/ Kundle. After thinking a lot as to what I should cook in this first, only one dish came to mind – “Sorak” which is also know as Ankwar kodi (bachelor curry) . When Sorak or Fish curry is cooked in a clay pot the taste is just out of the world and the very next day we can enjoy delicious Kalchi Kodi / Atoiloli Kodi.

Sorak is normally made in the monsoon. It’s a plain curry without fish, best served with Goan boiled rice / Steamed rice and pickle (Molho, Para, Mango or lime etc…). Not to forget Atoiloli kodi goes well with Pez or Pao.

 

Ingredients:

Masala to grind:

1 large freshly grated coconut

7-8 kashmiri chilies

3 cloves of garlic

2 tablespoon coriander seeds

¾ teaspoon cumin seeds

½ teaspoon turmeric powder

Water as required (little).

Other ingredients:

2 medium onions chopped

5-6 kokum

2 slit chilies

¼ teaspoon sugar

2″inch tamarind soaked in ¼ cup water

1½cup water to clean the masala from the mixer / food processor.

Salt to taste

Method:

1. Grind the masala to a smooth paste (Thinner than Xacuti and slightly thicker then fish curry).

2. Take a clay pot and add the onion.

3. Add salt to the onion and with your figure’s combine then till the onion sweats.

4. Now add the ground masala to the onion. Start the heat on medium.

5. By using 1½cup of water clean the remaining masala from the mixer and add that to the clay pot.

6. Let the curry come to a slight boil.

7. Now add tamarind,  kokum, sugar and slit chilies to the curry.

8. Cook till the curry comes to a rolling boil and its done.

9. Check salt to taste.

10. Consistency of the Sorak should be medium (not too watery nor too thick).

The very next day you can enjoy Kalchi Kodi / Atoiloli Kodi

Enjoy life, it’s delicious.