Salmon Pondicherry

A bit of history - A mixture of cultures

Having been a French counter until 1954, Pondicherry and its gastronomy have known Vietnamese, French and Malaysian influences. We offer you a dish which is the result of this mixture of cultures and which we call Pondicherry Salmon.

The latter is a sauce made from a mild masala and coconut milk.

The fresh notes of coriander seed, present in the masala, bring pep to the sweetness and roundness of coconut milk.

This sauce goes perfectly with basmati rice. For pasta aficionados, tagliatelle will be a perfect alternative.

Our family

For fish, we have two main sauces in our family, one based on tamarind and this one based on coconut milk. 

The advantage of coconut milk is that it reduces the strength of the pepper. In addition, this sauce brings together fried fish lovers and coconut lovers.

Indeed, before adding the fish to the sauce, it is marinated with spices and fried in a pan.

Specificity of our masala

In Pondicherry, there are an infinite number of masala recipes for fish with coconut milk. Each family has its own recipe, here we offer the one we use in our family.

To reduce the chilli dosage, we opted for Kashmir chilli which is mild and gives a beautiful color to our dishes. 

Salmon being a generous and tasty fish, we have selected it for this recipe.

However, our masala has been designed to adapt to different fish. Therefore, do not hesitate to let your creativity speak by replacing the salmon with trout, sea bream, sea bass or similar fish.