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Goan Gobbro Curry- Rock Fish Curry


The fisherwomen were out this morning sitting in the shed constructed by the Chicolna panchayat.The catch seems very small but the best has already gone, taken by the bigger buyers as soon as the boats come in, in an on-the-spot auction on the beach.What little left is sold by the women to the local people in a couple of hours.

Pomfret Mackerel Fish1

Tiny Pomfret, a handful of miniscule Mackerel,and Gobbro a type of Rockfish. Gobbro is a larger fish and very popular on this side of Goa.Claudi makes a great fish curry from Rock fish at his laid back restaurant, a hundred yards from where we stay.It is an open air, circular, structure made of the red laterite stone so typical of all Goan houses.Even at the height of summer it stays cool at Claudi's.

He is well known among Vasco residents and Goans come from the local area to eat here. Lunch is a laid back affair with the waiters and owner watching cricket and football matches avidly on the T.V, their attention diverted to the customer for just as long as it takes to serve them.If no matches are going on, it is seriously quiet at Claudi's.

Give the Chinese and Tandoori fare, which are also on the menu, a miss, and stick to fish or prawn curry.

Here is a nice recipe for Gobbro Curry


  • 1/2 Kg Rock fish cut into slices
  • 1 onion, chopped
  • 2-3 green chillies,slit and deseeded (optional)
  • Tamarind Pulp. Made from tamarind the size of a walnut soaked in 1/2 cup of water, or a few kokum .
  • Salt to taste

Grind the following ingredients in a blender with a little water till very smooth:

  • 12 cloves lasun/ garlic
  • 2 tsp dhania /coriander seeds
  • 6 dried red Kashmiri chillies
  • 10 peppercorns
  • 1/4 -1/2 fresh coconut,grated
  • 1 tsp haldi /turmeric powder

This curry can be a thin or thick one depending on the amount of coconut used. Put the chopped onion,green chillies and ground masala puree in a pan with 2 cups water. Bring the mixture to a boil. Turn heat to medium low and cook for about 30 minutes,Sieve the tamarind soaked in water through a strainer . Add the pulp to the mixture 15 minutes into cooking. Add the sliced fish,and bring to the boil again,reduce heat and simmer.Cook for 5 minutes.Add salt to taste. Serve with parboiled or brown rice.

Meal for 2 at Claudi 's with a bottle of Kingfisher Beer each- Rs 200