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Goan Red Fish Curry

Sorak curry is a traditional Goanese coconut-based curry prepared when fish is not available. Try out my version of the spicy and tangy red curry with fish that is packed with flavors.
Servings: 2


  • 500 gm fish fillet
  • 2 tbsp oil
  • 8-10 Kashmiri red chillies
  • 1 tbsp cumin powder (jeera)
  • 1 tbsp coriander powder (dhania)


  • 1 tsp salt
  • 1/8 tsp turmeric powder
  • 1 tsp lemon juice

Red masala

  • 1/2 cup grated coconut
  • 1 tbsp tamarind paste
  • 1 medium onion chopped
  • 8-10 cloves of garlic
  • 1 1/2" piece of ginger

Garam masala

  • 6 cloves
  • 8-10 peppercorns
  • 5 green cardamoms
  • 2" piece of cinnamon


  • To begin, soak the Kashmiri red chillies in hot water for 2-3 hours. De-seed them and blend them into a smooth paste. If you prefer a hotter version, leave a few chillies with seeds.
  • Marinate the fish fillets with salt, turmeric powder and lemon juice. Keep aside for 10-15 minutes.
  • Prepare the curry paste by blending together grated coconut, tamarind paste, onion, garlic, and ginger.
  • Add the red chilli paste prepared earlier. Add in the ground garam masala. Mix well.
  • Next add cumin powder (jeera) and coriander powder (dhania). Mix.
  • Heat 2 tbsp of oil in a pan. Traditionally coconut oil is used. I am using refined oil. Pour in the masala. Saute until you can no longer smell the rawness of ginger and garlic.
  • Add in enough water. Cover it with a lid and cook for 5-10 minutes.
  • Add in the fish fillets. Cover with a lid again and let it simmer until the fish is cooked.
  • The Goan Red Fish Curry is ready to serve. Garnish with chopped coriander leaves and serve hot.