Tuesday 6 January 2015

Raaja gobboru/Sagle (mackerel curry-konkani style)

This one is my favourite fish curry I never get tired of eating this. Today I just remembered my Grand Mom who used prepare and serve this on banana leaves with hot steaming boiled rice. I don’t know how this name came “raaja gobboru”.  Gobboru  in Konkani means Ash and  raaju means mackerel/ ayala/bangude.   This curry is very aromatic because we use roasted urad dal and roasted coriander.  Adding raw onion and ginger gives different taste to this curry.

Sure you all fish lovers will like it. pls try this once.
Raaju/mackerel/ayala                      ½ kg
Grated coconut                                  1 cup
Red chillies                                          15 to 20
Green chilly                                         2
Onion                                                   1 
Ginger                                                  1 inch piece
Coriander seeds                                 3 tsp
Urad dal                                               2 tsp
Tamarind                                             small piece
Oil                                                           2 tsp
Cut and clean fish and keep aside.
Chop onion, ginger and green chilly and keep aside.
Heat 1 tsp oil in a pan fry coriander seeds and urad dal till urad dal turns light brown colour.  Let cool for some time.
Fry red chilly in few drops of oil then grind this with coconut, tamarind coarsely.  Then add fried coriander seeds and urad dal again grind it for few secs .
Take this masala in earthen pot or any vessel add  little water and boil it for 5 min. Then smash chopped onion, ginger, salt and green chilly so we get all the flavours.  
Then add this to boiling gravy mix well and boil it 5 min then add cut and clean fish cook in low flame for 10 min. Switch off gas and pour 1 tsp of coconut oil on top. Enjoy this with hot steaming rice.
(this tastes better if prepared in earthen pot)

1 comment:

  1. I have heard that it is called gobboru because it was prepared in an earthen pot which was kept on the embers of the kitchen fire overnight.The next morning the curry would be ready and full of flavour having cooked slowly through the night.My grandma used to make it and she said that the meat should fall from the bones of the fish if it is made well.