Daman fish curry
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A thin, tangy home-style fish curry with onion, tomato, red chilli and kokum or tamarind, eaten with rice in the fishing villages of Daman.
Region: DamanOccasion: Everyday mealsTime: 35 minServes: 4Non-vegetarian
Ingredients
- 500 g firm fish such as pomfret, ghol or surmai, in pieces
- ½ tsp turmeric and salt, to marinate
- 2 tbsp oil
- 1 large onion, finely chopped; 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1½ tsp red chilli powder, 1 tsp coriander powder, ½ tsp cumin powder
- 4–5 kokum petals or a small ball of tamarind, soaked
- Chopped coriander
Method
- Rub the fish with turmeric and salt and set aside for 15 minutes.
- Heat the oil, fry the onion until golden, then add the ginger-garlic paste.
- Add the tomatoes and spice powders and cook until soft and the oil separates.
- Add about 2 cups water and the kokum or tamarind water and bring to a boil.
- Slide in the fish and simmer for 6–8 minutes without stirring. Garnish with coriander and serve with rice.
History
Fishing communities of the Daman coast cook simple fish curries using the day’s catch and souring agents such as kokum and tamarind, as along much of India’s west coast.
Significance
Fish curry and rice is the daily meal of many coastal households in Daman.