This recipe comes from the Pondicherry region of Goa in South India. Seafood and pork are an inherent part of Goan cuisine together with the European influences of the Portuguese who arrived in the 1500 bringing with them chillies from Latin America.
A lesser known fact is that in the 1670 the south-eastern coast of India was home to the arrival of the French and the Pondicherry enclave remained under French rule until 1954. This gave rise to a Creole community of Franco-Indian people for almost 300 years. This community still resides in this area today as does the French influence on the architecture and of course the cuisine.
Two strong culinary groups of people came together and the combination has given rise to a wonderful cuisine which is unique to Pondicherry and this is one of those very special dishes.
|Typical values*||per Serving|
|of which saturates (g)||0.5|
|of which sugars (g)||2.5|