Coromandel - A Spicy Seafood Delight from the Indian Subcontinent

Coromandel is a type of seafood dish that originated in the Indian subcontinent, particularly in the coastal regions of Tamil Nadu and Kerala. It is made with fish or shrimp cooked in a spicy tomato-based gravy, typically with the addition of onions, garlic, ginger, and chili peppers. The dish is often served with rice or roti (flatbread).

The name "coromandel" is believed to have originated from the Portuguese word "carmine," which refers to the red color of the dish. The dish was popularized by the Portuguese colonizers in India, who brought their own culinary traditions and techniques to the region. Over time, the local cooks adapted the dish to suit their own tastes and ingredients, creating the distinctive flavor profile that is now associated with coromandel.

Coromandel is a popular dish in many parts of India, particularly in the southern states, and is often served at special occasions and celebrations. It is also enjoyed by people from all over the world who have a taste for spicy seafood dishes.