October 27, 2021

Recipe for Goenchem Ankvar Kodi – Sorak

Name: Recipe for Goenchem Ankvar Kodi - Sorak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 Cup Fresh grated Coconut; 1 Tspn Cumin seeds or 1/2 Tspn Cumin Seed Powder; 1 Tspn Coriander Seeds or 1/2 Tspn Coriander Seed Powder; ½ Tspn Turmeric Powder; 4 Kashmiri Chillies or 1 Tbspn Kashmiri Chilli Powder; 4 Large Garlic cloves; 1 Onion roughly diced; 3 Tomatoes roughly diced; ½ Cup Water for grinding the Masala; 1 Onion – chopped fine; 1 Tomato – chopped fine; 2 Chillies - slit; 4 dried Kokam shells; 1 Tbspn Oil(I use Coconut Oil); 1 Stock Cube(approx 6 gms); 2-3 Cups Water for the Curry

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Recipe for Goenchem Ankvar Kodi - Sorak

Sorak is a Simple Goan Curry which does not contain any additional Protein. No Fish, No Prawn No Eggs Nothing at all. It draws it's richness from Fresh Grated Coconut and it’s simplicity from the simplest and bare minimum ingredients that are easily available on your Kitchen shelf.

In Goa, ‘Ankvar Kodi’ (which translates to “Spinster Curry”) is a fun name given for Sorak since it is a plain curry that contains no Meat or Fish. A very Senior Ranpinn - (The Title given to people who cook Traditional Goan Food in Bulk during Feasts and Functions in the Village) once told me that back in the day, Sorak used to be eaten mostly during the Rainy season when the Fishermen couldn't venture into the Deep Sea to catch fish. They would eat this simple curry with some side dish.

You can use the Sorak Masala Paste to make A Goan Fish, Prawn or Egg curry too.

My aunt Cecil, used to make the Best Sorak curry that I have ever eaten till date. I used to drink that curry whenever I was at her place and boy! I miss it so much. I had never asked her how she made it(I know such a dhakkan I am) and now that she’s no more, I try my best to make it like how she would. So, very recently, I asked my Antu uncle(who by the way is a damn cook too), her husband to pleeeeeeeease share the exact recipe with me because I wanted it just like how I eat it at their place. And i'm over the moon that it tastes sooooo close to what she used to make. So here’s my Cecil aunty and Antu uncle’s Sorak recipe.

Course Main Course

Cuisine Goan, Indian

Keyword Curry, Goan Curry, Saurak, Sorak, Sorak Curry

Prep Time 15

Cook Time 20

Total Time 35

Servings 6 people

Ingredients

1 Cup Fresh grated Coconut
1 Tspn Cumin seeds or 1/2 Tspn Cumin Seed Powder
1 Tspn Coriander Seeds or 1/2 Tspn Coriander Seed Powder
½ Tspn Turmeric Powder
4 Kashmiri Chillies or 1 Tbspn Kashmiri Chilli Powder
4 Large Garlic cloves
1 Onion roughly diced
3 Tomatoes roughly diced
½ Cup Water for grinding the Masala

Other ingredients

1 Onion – chopped fine
1 Tomato – chopped fine
2 Chillies - slit
4 dried Kokam shells
1 Tbspn Oil(I use Coconut Oil)
1 Stock Cube(approx 6 gms)
2-3 Cups Water for the Curry

Instructions

Grind all the ingredients together in a small mixer jar using water little by little
Some Top Secrets: While grinding the Masala, it’s always best to use a small mixer jar(the dry jar) so that all the ingredients break down well and the masala turns into a smooth and fine consistency. If you use the Big Jar, the ingredients may not break down as much and the Masala will remain coarse
Also, while grinding the masala, if you add all the water at once, the ingredients won’t break down and in turn, the Masala will remain coarse.
Ensure you use only Kashmiri Chillies/Powder or else the curry may turn Brownish and not Orange. There are some dried red chillies which many people mistake for Kashmiri Chillies. Those are Bedgi or Degi chillies which are very Spicy. Also, some brands use a mix of Chillies for Chilli Powder. Those packets will read as just 'CHILLY POWDER' So you have to be careful to pick up 'KASHMIRI CHILLI POWDER'. Also, if you're buying EVEREST brand of Chilli Powder, they have 3 varieties 1) Kashmiri Mirch 2) Thikhalal 3) Mirchi Powder. So, for our Goan curries, I pick up the Kasnmiri Mirch variety. So just be careful while purchasing
In a vessel, heat the Oil on medium heat. Once the Oil turns Hot, Add the Chillies, Kokam, Onion and Tomatoes in the Hot oil. Saute all this until the Onions turn light Brown.
Then add the Curry Paste
Add 1 cup water into the Mixer Jar, give it a shake and add that water into the vessel
Add some more water into the vessel, add the stock cube, stir it well and cover with a vessel
Allow the curry to boil for about 10 minutes and cook it asper the consistency of your choice. If you like it thick, boil it a little longer with the lid off.
If you like it thin and runny, add more water and boil accordingly
Note: The Tangy taste comes from the Tomatoes and Kokam. However, if you like the curry to be more Tangy, you can add some Tamarind Pulp as per your taste
Enjoy this curry with plain white rice and a side dish of either Prawn chilly fry or Beef chilly or some fried fish or Prawn or just drink it the way I do😊 😊 And do whisper a small prayer for my loving Cecil aunty in Heaven and my Antu uncle who lives on to cherish all her memories! He’s 75+ and still Rocking the Kitchen!