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DAMAN & DIU

Popular Dishes of Daman & Diu

Fish Koliwada

Imagine a culinary voyage to the enchanting coastal shores of Daman and Diu, where the symphony of flavors takes the form of Fish Koliwada. Delicate fish pieces, meticulously marinated in an exquisite blend of coastal spices, dance with a golden crispiness as they meet the sizzling oil. With each bite, your palate is greeted by a medley of tangy, spicy, and smoky notes that transport you to the vibrant streets of this coastal haven.

The fish, adorned in a coat of spiced gram flour batter, crisps up to perfection, offering a tantalizing contrast to the tender flesh within. As you savor this dish, the array of textures and tastes unfolds like a story – crunchy on the outside, succulent on the inside, and infused with the aromatic charm of local spices that have been celebrated for generations.

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Ingredients :

  • 120 gms Basa fish

  • 5 gram Chilli paste

  • 2 gram Salt

  • 10 gms Mustard oil

  • 1 gram Mustard seeds

  • 1 gram Curry leaves

  • 30 gms Besan

  • 5 gram Degi mirch

  • 5 gram Cumin powder

  • 5 gram Garam masala

  • 20 gms Corn flour

  • 20 gms Rice flour

  • 10 gms Fennel spice

  • 1 Lemon

  • 30 gms Chipotle mayo

  • 2 gram Red chilli whole

  • 100 ml Oil (for frying)

Steps To Follow:

  1. Take basa fish.

  2. Cut into 7 equal size pieces.

  3. Make a first marination of chilli paste and salt and fish into it.

  4. Take a pan and heat mustard oil.

  5. Add mustard seeds, curry leaves and sauté well.

  6. Now add besan and roast it nicely.

  7. Keep it on side until it cools down.

  8. Add corn flour, rice flour, cumin powder, garam masala, deghi mirch & salt.

  9. Make a batter by adding water to it. Put marinated fish into batter.

  10. Cover and keep it for 30 minutes.

  11. Deep fry fish in pre-heated oil.

  12. Serve it with onion tomato salad and mint chutney

Silver Pomfret Fry

Imagine a plate adorned with a masterpiece of coastal flavors – that's Silver Pomfret Fry. Delicate silver pomfret fish, marinated with a blend of aromatic spices, enveloped in a crisp golden-brown coating that instantly transports you to the enchanting shores of Daman and Diu. With each savory bite, you embark on a sensory journey of textures and tastes, as the succulent flesh gives way to the satisfying crunch of the perfectly fried exterior. Whether paired with fragrant rice or accompanied by the softest bread, this dish is more than just a culinary delight; it's an ode to the region's maritime heritage, a symphony of sea and spice that lingers on your palate, leaving you craving for more.

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Ingredients :

  • Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)

  • Black pepper powder – 1 tbsp

  • Turmeric powder – 3 pinchs

  • Red chilly powder – 1 tbsp

  • Salt – As reqd

  • Ginger/Garlic paste – 3/4 tsp

  • Cumin Powder – 3 pinches

  • Lemon JuIce – 2 tsp

  • Curry Leaves – 3 or 4 leaves

  • Coconut Oil / Olive Oil– As required for frying

Steps To Follow:

  1.  Clean the fish remove the waste from its belly, cut its fin in a nice shape, so that it looks good when presented.

  2.  Rub the fish on rough surface (on a cutting board) with salt and clean inside out.

  3.  Wash with clean water and soak them in lemon juice to get rid of the any bad smell of the fish.

  4.  After half an hour, take the fish out of the lemon juice and wash in clean water.

  5.  Make slits through the fish diagonally.

For preparing the masala:

  1.  Mix black pepper powder, red chili powder, ginger/garlic paste, cumin powder, salt, Lemon Juice and turmeric powder into a coarse paste.

  2.  Rub it all over the fish inside out.

  3.  Stuff the curry leaves on to the fish and refrigerate it for about half an hour for the masala to absorb into the fish.

  4.  Take out the fish, remove the curry leaf which was stuffed outside and fry in coconut/veg/olive oil on both sides, until it turns dark brown.

Papri

Transport yourself to the sun-kissed shores of Daman and Diu with the exquisite delight of Papri. Imagine a plate adorned with crispy, golden-brown dough wafers, meticulously layered with an ensemble of vibrant flavors. With every bite, your senses are awakened by the symphony of textures – the delicate crunch of the papri meeting the smooth, velvety touch of curd and chutneys.

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Ingredients :

  • 1 cup Maida (all purpose flour)

  • 1 teaspoon Carom Seeds (ajwain) or Cumin seeds (jeera), optional

  • 1½ tablespoons Oil or Ghee

  • Salt to taste

  • 1/3 cup Water (or as needed)

  • Oil, for deep frying

Steps To Follow:

  1. Sift 1 cup maida (all purpose flour) in a wide mouth bowl. Add 1 teaspoon carom seeds or cumin seeds, 1½ tablespoons oil and salt.

  2. Mix well using your fingertips until flour is mixed well with the oil and mixture turns crumbly.

  3. Add water little by little (approx. 1/3 cup or less) and knead to make a firm (stiff) dough. Don’t make a soft dough.

  4. Cover it and keep it aside to rest for 20 minutes. After 20 minutes, again knead the dough for a minute.

  5. Divide it into 2 or 3 equal portions. Take each portion one by one and give it round shape like a ball. Press it between your palms to flatten it. Place it over a rolling board.

  6. Roll it out into a large disc using a rolling pin. Do not roil it too thin or too thick. It should be slightly thicker than plain paratha. Prick it with a fork to prevent papdis from puffing up while deep frying.

  7. Cut it into small 1½ inch diameter circles or squares using a cookie cutter or a lid of the small bottle/container. You can also cut it into various shapes using different shaped cookie cutters.

  8. Transfer circles to a plate. Do the same process for remaining dough balls.

  9. ​When the top surface turns light brown, flip them using a slotted spoon. Deep fry until golden brown and crisp from both sides.
     

  10. ​

Chicken Bullet

Succulent pieces of chicken, marinated to perfection, are lovingly enveloped in a bold blend of spices that pay homage to the region's vibrant flavors. As you savor each mouthful, the tender meat harmonizes with the intricate medley of spices, creating a symphony of taste that dances on your palate. Whether accompanied by fragrant rice or the softest of breads, this dish isn't just sustenance; it's an exquisite journey into the rich gastronomic heritage of Daman and Diu. Close your eyes, take a bite, and let the essence of the region transport you to a world of savory wonder.

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Ingredients :

  • Boneless Chicken - 200 gm

  • Potato - 1

  • Crushed Pepper - 1 tsp

  • Garam Masala - 1/2 tsp

  • Ginger Garlic Paste - 1 tsp

  • Coriander leaf

  • Salt

  • Corn Flour - 1/2 Cup

  • Bread Crumbs

  • Oil To Fry

Steps To Follow:

  1. Take all the ingredients given until breadcrumbs in a bowl and mix well to form a soft dough.

  2. Divide it into equal portions and shape into bullet shape.

  3. Take 2 tblspn flour in a bowl, and 2 tblspn of flour in another bowl, add some water to one and make it into a thin paste. Now take breadcrumbs in a plate.

  4. Take one ball and roll it in flour, dip it in flour paste and coat with breadcrumbs.

  5. Now deep fry this till golden.

  6. Drain and serve.

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