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Ingredient:
For the Curry Paste:
- 1 cup of freshly grated Coconut
- 2 dried Kashmiri red Chillies
- 3 dried Bedki red Chillies
- 1 heaped teaspoon of Coriander powder
- 1 levelled teaspoon of Cumin seeds
- 1/2 teaspoon of Turmeric powder
- 3 large Garlic cloves
To prepare the Curry:
- 1 chopped Tomato
- 1 sliced Onion
- Tamarind juice (soak a small lemon-sized amount in warm water; squeeze and strain)
- 1 tablespoon of Sugar
- Salt to taste
- 1 slit chilly
Method:
- First, prepare the Sorak curry paste by grinding together the grated coconut, dried red chillies, coriander powder, cumin seeds, turmeric powder and garlic cloves into a fine paste, adding about a cup of water, a little at a time.
- To prepare the Sorak, in the vessel that will be used to cook the curry, combine the sliced onion, chopped tomato and salt. Squash these together using a silicone spatula/back of a spoon, or clean fingers. Since we aren’t sautéing this in oil, such squashing results in a softened mixture as after a sauté.
- Into this, add the prepared curry paste. Pour in approximately 3-4 cups of water to achieve the desired thin, liquid consistency.
- Heat this prepared mixture on a medium flame. Pour in the tamarind juice and stir. Allow this to cook for 8-10 minutes on a medium-low heat.
- After the stated time, stir in a tablespoon of sugar. Sugar balances the acidity of the tomatoes and tamarind; this quantity doesn’t make the curry sweet, but enhances flavor.
- Simmer for a minute and add the slit green chilly. Turn off the heat and serve hot.
