Tomato Sorak

Tomato Sorak is a plain coconut gravy along the lines of the Goan Sorak Curry (Click here). However, I use coconut milk in this recipe. Therefore, the texture of the gravy is smoother and creamier.

Serves: 6 to 8 Persons

Prep. Time: 20 Mins

Cooking Time: 25 to 30 Mins

Ingredients:

[ Standard Measure – 1 cup = 250 ml.]

• Tomatoes (Pref. Organic) – 3 to 4 quartered
• Onion (finely sliced) – 1 medium
• Light Green Chillies (slit) – 6 to 8
• For the Spiced Coconut Milk:
  • Coconut (grated) – 1 medium
  • Tamarind – 1 small marble sized ball
  • Jeera [Cumin] Seeds – ¼ tsp.
  • Corriander Seeds – 2 tbsp.
  • Garlic – 2 cloves
  • Kashmiri Chillies – 6 to 8
  • Turmeric – ¼ tsp.
• Oil – 2 tbsp.
• Sugar – ½ to 1 tsp.
• Salt – 1 ½ tsp.

Step 1:      Sprinkle ½ tsp. salt on the quartered tomatoes and keep aside.

Step 2:     Grind all the ingredients for the spiced coconut milk to a fine paste with 3 cups water. Extract the spiced coconut milk from the ground masala paste using a fine mesh sieve (click here for reference).

Step 3:     Heat 1 tbsp. oil in a vessel and fry the onion till soft. Add 4 of the green chillies and fry for 2 minutes. Then add the spiced coconut milk, sugar and 1 tsp. salt and bring it to a boil on medium heat.

Step 4:     Once the curry comes to a boil, lower the heat and add the tomatoes and cook on medium heat for 8 to 10 minutes.

Step 5:     Check for salt, add if required. Switch off the heat and garnish with the remaining green chillies. Keep covered for 5 minutes before serving.