Traditional, plain and simple fresh coconut based red curry which is prepared during the monsoon season in Goa. Vegetables are often added for additional nutrients.


  • 2 tablespoons Oil
  • 1 Onion, peeled and diced
  • 1 Green chilli, slit
  • 1/2 tablespoon Tamarind Pulp
  • 3 Kokum / Bindi Sola
  • Salt to taste
  • 1/2 coconut, grated
  • 1 Tomato, medium diced
  • 1/2 teaspoon Cumin Seeds
  • 2 tablespoons dry Coriander Seeds
  • 3 dry Red Kashmiri Chillies, deseeded
  • 3 Peppercorns
  • 3 cloves Garlic
  • 1/4 teaspoon Turmeric powder


  1. Grind coconut along with tomato, cumin seeds, coriander seeds, Kashmiri chillies, peppercorn, garlic and turmeric powder to fine paste.
  2. Heat oil. Fry onions till translucent. Fry masala paste and green chillies for 2-3 minutes. Add water as consistency required and bring to boil.
  3. Add kokum. Adjust taste with salt. Simmer with lid closed for 5 minutes.
  4. Serve Sorak hot with rice.

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