Go Back

Sorak ~ Plain Coconut Curry

Sorak ~ Plain Coconut Curry


For the masala

  • 1 cup grated coconut
  • 4 dry red Bedgi chillies
  • 1 small onion
  • 2 fat cloves of garlic with skin
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 4-5 peppercorns
  • a marble size ball of tamarind


  • 1 green chilli spicy variety, slit

For the seasoning:

  • 1/2 of a small onion finely sliced
  • 1-2 teaspoons ghee or coconut oil


  • Grind the spices (dry chillies, mustard seeds, peppercorns, cumin seeds) to a fine powder. Then add the coconut, onion, garlic & tamarind and grind to a fine paste using approx 3-4 tablespoons of water.
  • Transfer the masala into a pan and rinse the mixer jar with approx 1 cup of water and add this to the pan as well. Add the green chilli if using, salt to taste and bring the curry to a boil. Adjust the consistency of the gravy by adding more water in 1/4 cup increments. Let the curry simmer for 2 minutes and then remove from heat
  • To season, heat the ghee or coconut in a seasoning pan, add the sliced onions and fry them till light golden.
  • Pour the seasoning into the prepared curry. Serve hot with boiled rice