This recipe comes from the Pondicherry region in South India. Seafood is an inherent part of the cuisine here together with French influences.
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|