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Introduction
A tangy fish curry with French-Tamil influence, using vinegar instead of tamarind.
Historical Relevance
Influenced by French colonial rule and Tamil coastal traditions, this curry blends tamarind and coconut with subtle European touches. It reflects the multicultural heritage of Pondicherry’s kitchens, where seafood has always been central.
- Preparing Paste
- Red chilies, garlic, onion, vinegar, coriander
- Cooking Curry
- Fry paste
- Add tomatoes
- Vinegar
- Then fish pieces.
Pro Tips
Balance vinegar carefully, else dish turns sharp.
Serving Suggestions
Served with rice or baguette (colonial twist).
Fun Fact
This curry blends French acidity with Tamil spices.