Dampukht is one of the characteristics of Awadhi ( Luknowi) cuisine , being it’s root in Persia . It is a technique or process of slow cooking in a sealed container or utensil . The food is cooked on very low flame , that we call to keep on “dam” . The lid should be airtight so that the steam is locked inside and the food is cooked in it’s own juice . Usually the lid is sealed with flour dough . But I didn’t seal the lid with the dough but used a very tight lid , so that the air should not enter into the utensil .
1 lb / 1/2 (half) K.G ,any white fish fillet ( I used Swai/ Basa) , cut in big cubes
Yogurt 1/4 th cup
Fried onion/ bereshta , 1 medium or 1/2 cup
Ginger paste 2 teaspoon
Garlic paste 1/2 ( half) teaspoon
Chili Powder 1 teaspoon
Crushed whole coriander, 1/2 (half) tbl spoon ( just take whole coriander and crush it into powder, don’t use store bought coriander powder)
Raisin paste , 1 teaspoon
Cashew (kaju badam) paste or powder 1 tbl spoon
Saffron , mixed in 2 tbl spoon milk
Little Jafrani food color ( optional)
Salt to taste
sugar , a pinch
Ghee ( you can take ghee and oil , half n half)
Special masala ( take sesame, poppy seed and pumpkin seed/charmogoj , 1 teaspoon each, and make a fine powder of it and apply all . If you don’t find charmogoj , leave it )
1 tea spoon garam masala powder
1. Marinate the fish with all the ingredients , except green chilies for at least an hour .
2. Now transfer the fish with whole marinade in a heated utensil . You may add little water , like 1/4 th cup of water at this point . Cover the lid tightly . Cook on low flame for about 1 and half hour or until reaches the desired consistency checking it occasionally not before first 45 minutes .
3. Add the green chilies just few minutes before you turn off the stove !!
Serve hot with Polau , steamed rice or even Naan roti .
1. Please make the bereshta or fried onion at home . Don’t use the store bought one . If you do so , you may not get the full flavor . Nothing beats the home made bereshta .
2. Be careful while doing bereshta . Don’t burn it up . That may ruin the taste . The better is the color of bereshta , the better is the look of fish .