Pondicherry (officially renamed as Puducherry) is located in the southern part of India, along the coastline of Bay of Bengal and often referred to as the “French Riviera of the East” about 160 km south of Chennai . The town served as the capital of French territories in India until 1954 when it was ceded to the Government of India. Dutch were the first to settle down before handing it over to the French. Pondicherry is synonymous with French Heritage in India and centuries of French rule has imparted this place a strong French feel in its architecture, monuments and food.
The restaurants in Pondicherry are Indo-French. Indian restaurateurs offering authentic French food or Creole cuisine, it’s not just French cuisine that blends with a Tamilian style of cooking; there are also influences of the Portuguese, Malaysian and Mughals, among others. The food is surprisingly mild. Pondicherry cuisine is a unique and vibrant fusion of Tamil and French cuisine. French dishes in Pondicherry have been adapted to suit tastebuds used to spicier Indian food yet with minimal use of spices. The textures and flavours are far less robust. The thick gravies that we know so well are notably thinner, like the French sauces. Other highlights are the use of chicken or seafood stock in cooking and the appearance of baguettes amidst local desserts.Even the style of cooking, is slow and elaborate. The spices are far more delicately used and do not overwhelm. The use of dried spices, fresh local catch from the sea and ample use of pungent vinegar much more than tomatoes or tamarind make this cuisine a delicious mix of flavours, and a melting pot of many cultures.
To experience more I would suggest that you should pack your bags and visit this beautiful paradise. In the meanwhile please try my simple Seafood stew recipe thats an ode to the two great cuisines.
Fruits de mer Pondichéry curry
1 kg Cod fillet
12 king prawns raw and headless
12 Fresh mussels scrubbed and beard removed
250 Gms squid
4 tbsp vegetable oil
8 – 10 shallots
8 garlic cloves
2 tbsp chopped ginger
1 tbsp. coriander seeds
1 tbsp. cumin seeds
1/2 tbsp Black Peppercorn
4 dried whole red chillies
1 tsp turmeric powder
½ tsp aniseed powder
Salt to taste
2 cups of coconut milk
½ cup of fresh grated coconut
12-15 curry leaves
1 tbsp vinegar
- Cut the fillet of cod into 6 -8 pieces. De vien and remove the shell from the prawns keeping the tails on. Clean and wash the mussels in cold water, removing the beards and discarding any open ones. Clean the squids and cut them in rings. Set aside.
- Finely slice the shallots and roughly chop the garlic.
- In a cooking pot heat vegetable oil, once heated add cumin seeds, coriander seeds, black peppercorn and whole red chillies. As the seeds crackle add the chopped ginger and garlic, sauté on medium heat for 2-3 mins. Now add the sliced onions and cook unit soft and translucent. Add the grated coconut and cook for further 5 mins.
- Add turmeric powder and cook for another couple of minutes.
- Remove from heat and let the mixture cool before transferring it to a blender. Blend the mixture to a thick smooth paste by adding ½ cup of water. Add more water if desired to reach the right consistency.
- Transfer the paste back to a clean cooking pot and add 1 cup of warm water and bring to a boil. Cook for further 7 mins. Add salt and continue cooking for 2 more mins.
- Now add the coconut milk and bring the sauce back to boil. Stir in the aniseed powder and curry leaves. Start by adding the cod first and cooking it for 5-7 mins on medium heat. Be careful while you stir from this stage onwards as you don’t want to break the fish. Now add the prawns, mussels and squids. Carefully fold the seafood in the sauce, cover the cooking pot with a lid and simmer on medium heat for another 5-7 mins. Be careful not to over cook the seafood.
- Once cooked add vinegar and mix. Remove from heat garnish with some fried curry leaves. Accompanied perfectly with steam rice.