During my recent trip to Dubai, Mrs. Sibyl D'mello, an ardent fan, surprised me by gifting a clay pot with a couple of wooden spoons that I could use and feature on my website. Hence, decided to prepare the much requested recipe "sorak". This post also outlines key tips on how to season and maintain a new clay pot.
Sorak is a traditional, plain and basic curry prepared during the monsoon season when fish is scarce. Commonly cooked in a clay pot called "cudnem/khundem/kundlem" which lends a flavour of its own to the gravy. Best devoured with a bowl of steamed rice, salted fish and pickle. Delicious, tempting and satisfying when eaten with your hands.
The ground paste is made with fresh coconut and spices balanced by the addition of tamarind water to form a gravy. Enhanced with sliced onions that are well seasoned with salt. A couple of green chillies lends a subtle amount of heat. This curry is simplicity at its best and boasts of Goa's cuisine in blending various ingredients in perfect harmony.
To season a brand new earthen pot, rinse it well under running water. Soak it overnight submerged in water. If the water turns orange, do not use the clay pot, which indicates that colour or chemicals have been added that can be detrimental to health. If no colour has leaked out, then the clay pot is safe for use. Add a fistful of rice and some dried red chillies torn into pieces along with water filled till the top. Keep pot on a low flame at the start, increasing to medium heat. Cook for 45 minutes to 1 hour and allow to cool. Drain the liquid and discard the rice. Rinse, wash the pot well with a clean pot scrubber, baking soda and water. Upturn and allow to dry completely. Add a tablespoon of coconut oil on the inside and set aside for a day to be absorbed. The pot is ready to be used.
When cooking on a stovetop, start from low heat and increase to medium. No need to cook on high. A pot is fully seasoned after cooking 4 wet dishes in it, which makes it durable. For oven use, place pot in a cold oven or slightly preheated to 200 F or 93 C. Gradually increase the temperature within a span of 10 minutes, up to a maximum of 400 F or 200 C. Avoid using metal spoons and stick to wooden spoons (doules), which go well with clay pots. Use water and sponge to clean the pot avoiding any soap or liquid detergents that can seep into the clay. Food rarely sticks to the bottom but, if it does due to overcooking or high heat, soak pot in warm water. Sprinkle baking soda, gently scrub and rinse. Once dry, store without a lid in a well-ventilated place.
Cooking in a clay pot is healthy and safe. Also, retains the aroma and nutrition of the food. Moreover, you can cook with very little oil or none, resulting in a healthy and tasty dish.
Sorak is a traditional, plain and basic curry prepared during the monsoon season when fish is scarce. Commonly cooked in a clay pot called "cudnem/khundem/kundlem" which lends a flavour of its own to the gravy. Best devoured with a bowl of steamed rice, salted fish and pickle. Delicious, tempting and satisfying when eaten with your hands.
The ground paste is made with fresh coconut and spices balanced by the addition of tamarind water to form a gravy. Enhanced with sliced onions that are well seasoned with salt. A couple of green chillies lends a subtle amount of heat. This curry is simplicity at its best and boasts of Goa's cuisine in blending various ingredients in perfect harmony.
To season a brand new earthen pot, rinse it well under running water. Soak it overnight submerged in water. If the water turns orange, do not use the clay pot, which indicates that colour or chemicals have been added that can be detrimental to health. If no colour has leaked out, then the clay pot is safe for use. Add a fistful of rice and some dried red chillies torn into pieces along with water filled till the top. Keep pot on a low flame at the start, increasing to medium heat. Cook for 45 minutes to 1 hour and allow to cool. Drain the liquid and discard the rice. Rinse, wash the pot well with a clean pot scrubber, baking soda and water. Upturn and allow to dry completely. Add a tablespoon of coconut oil on the inside and set aside for a day to be absorbed. The pot is ready to be used.
When cooking on a stovetop, start from low heat and increase to medium. No need to cook on high. A pot is fully seasoned after cooking 4 wet dishes in it, which makes it durable. For oven use, place pot in a cold oven or slightly preheated to 200 F or 93 C. Gradually increase the temperature within a span of 10 minutes, up to a maximum of 400 F or 200 C. Avoid using metal spoons and stick to wooden spoons (doules), which go well with clay pots. Use water and sponge to clean the pot avoiding any soap or liquid detergents that can seep into the clay. Food rarely sticks to the bottom but, if it does due to overcooking or high heat, soak pot in warm water. Sprinkle baking soda, gently scrub and rinse. Once dry, store without a lid in a well-ventilated place.
Cooking in a clay pot is healthy and safe. Also, retains the aroma and nutrition of the food. Moreover, you can cook with very little oil or none, resulting in a healthy and tasty dish.
Sorak
(Serves 8)
Ingredients:
1 or 2 medium-sized onions (sliced)
2 long green chillies (slit)
1 1/2 cups tamarind water
1 1/2 cups plain water
1/2 vegetable bouillon cube (Maggi, Knorr or Aurora)
a pinch of sugar (optional)
salt
Grind to a fine paste with 2 cups of water
2 cups fresh grated coconut
8 dried red Kashmiri chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1/2 teaspoon turmeric powder
Method:
Using your fingers, season the sliced onions well with two pinches of salt. Place in a clay pot or pan. Add the ground paste, tamarind water, plain water, green chillies and bring to boil on medium heat.
Lower the flame, stir in the bouillon cube and a pinch of sugar that brings out the sweetness from the coconut and onions. Check for seasoning, add salt if needed. Let the gravy simmer till onions are tender.
Serve sorak with steamed rice, salted fish and pickle.
Note:
(Serves 8)
Ingredients:
1 or 2 medium-sized onions (sliced)
2 long green chillies (slit)
1 1/2 cups tamarind water
1 1/2 cups plain water
1/2 vegetable bouillon cube (Maggi, Knorr or Aurora)
a pinch of sugar (optional)
salt
Grind to a fine paste with 2 cups of water
2 cups fresh grated coconut
8 dried red Kashmiri chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1/2 teaspoon turmeric powder
Method:
Using your fingers, season the sliced onions well with two pinches of salt. Place in a clay pot or pan. Add the ground paste, tamarind water, plain water, green chillies and bring to boil on medium heat.
Lower the flame, stir in the bouillon cube and a pinch of sugar that brings out the sweetness from the coconut and onions. Check for seasoning, add salt if needed. Let the gravy simmer till onions are tender.
Serve sorak with steamed rice, salted fish and pickle.
Note:
- Adjust the required consistency of the gravy by adding water.
- A dash of bouillon cube enhances the taste of the sorak.
- As the curry thickens the next day, it taste delicious.
- Tamarind water can be replaced with 5 to 6 kokums (bindasol) or dried mango pieces (ambiya solan). Alternatively, a fresh green mango (peeled, sliced and seasoned with salt) or bilimbi (bimblin) can be used.
See recipes of Para, Miskut and Prawn Balchão to be served with Sorak