A flavorful 20 minute Vegan healthy sorak curry made from scratch without much hassle as it is a one-pot dish. The curry is quickly put together with the goan basic curry paste (which you can make fresh in 5 minutes and freeze!). Enjoy this curry for lunch or as a weeknight dinner, see below the recipe for VEGAN & NON-VEG serving suggestions.
In a Kadhai (Indian wok) or a Chinese wok heat up the oil and throw in the fresh slit green chili with the curry leaves and stir fry on high heat for minute or until you can smell the aroma of the spices.
Then add the sliced onion, stir fry till translucent. Continue to add in the diced tomato pieces and stir fry as well until soft.
At this point you can add in a tablespoon of tomato paste to stir fry quickly, so to pour in the red Goan paste. Just stir fry as well for a minute on high heat so that the ingredients get a bit cooked and the wonderful aromas are released.
After that, pour in the veg stock (or water with the veg cube) and mix the content well. Reduce the heat a bit to medium/low and season with salt to taste.
Now you can add in the souring agent! I used a cucumber tree fruit in this recipe (see video how to prepare it), however, you might use something else (see suggestions in the recipe notes). At this point, you can add in either tamarind, kokum, green mango fresh or powder. If you use lemon/lime juice, add the fruit juice only at the end when you finished the cooking and you have taken the curry from the heat completely, basically before serving), because I feel lemon. lime juice in curries change the flavor (and curdles the coconut) when cooked with the curry but when added to the end, the citrus flavor enriches the curry.
Cook on low heat for 15 minutes and stir frequently. See the curry doesn't get too hot as this might cause slight curdling of the coconut.
Serve hot with rice and other serving suggestions below this recipe.
Video
Notes
As a souring agent use the juice of one lime or 2-3 pieces kokum or 1 Tablespoon concentrated Tamarind Paste or 3 small fresh Cucumber tree fruits (aka bilimbi/bimli fruit).
It makes sense to prepare a bigger batch of curry. You can meal prep for the week ahead or freeze the rest for another day.
To make this a Goan fish curry, just add your favorite fish into the curry with the other ingredients. People tend to add Mackerels and Kingfish mainly.
For more flavor, cook the curry on slow heat over an extended period of time. They say the curry turns out better the second day when you warm it up again.
This curry is often while also eaten for breakfast as a reduced thicker version with freshly prepared chapatis or pao or poi bread.