This Goan Sorak curry is a mildly spiced and slightly tangy coconut carry, that is perfect with some steamed rice!
Sorak curry is the most basic of all Goan curries. It is also a great base for most fish curries, but can also be enjoyed as is or along with some veggie and fried fish preparation. It is mostly prepared during the monsoons in Goa, when there is a dearth of fresh fish, as the fisherman avoid fishing due to the rough seas. Most folks have this with some dried fish that has been stocked up for the monsoons. I don’t know of any Goan who does not like their Xit kodi ( xit – Konkani for rice and kodi – Konkani for curry)
Hi guys! Sharing a very traditional yet delicious dish from the Goan cuisine. Jeerem meerem is basically pronounced as ‘jeerey-meerey’, the m is silent. ‘Jeerem’ means cumin seeds and ‘meerem’ means pepper in Konkani. So as the name suggests, the dish consists of meat/ seafood cooked in a paste prepared of cumin and peppercorns along with a few other spices. The peppercorns and green chillies lend the required heat to this dish, which is well balanced with the tomatoes, tamarind and vinegar. Coconuts form an integral part of most Goan curries, but this dish doesn’t use coconuts, it is not a very thick gravy, which pairs excellent with plain steamed rice or even bread. Continue reading →