The Pondicherry Recipe
Hand-formed spiced local wild seafood koftas (seafood meatball), served over our spiced masala curry and basmati rice. House made sauces and popadum crisp.
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Ingredients
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Seafood Koftas
Spiced Masala Curry
Basmati Rice
Popadum
Method
Seafood Koftas Preparation
Prepare the Mixture
In a large bowl, combine the mixed seafood, finely chopped onion, ginger-garlic paste, green chili, coriander powder, cumin powder, garam masala, fresh coriander leaves, and salt. Mix well until fully combined.
Form the Koftas
Take small portions of the mixture and form them into balls or patties. Set aside.
Fry the Koftas
Heat oil in a frying pan over medium heat. Fry the koftas until golden brown and cooked through. Remove and drain on paper towels.
Spiced Masala Curry Preparation
Cook the Base
In a pan, heat oil and sauté the sliced onions until golden. Add ginger-garlic paste and curry leaves, and sauté for another minute.
Add Tomatoes and Spices
Add chopped tomatoes, turmeric powder, coriander powder, cumin powder, and salt. Cook until tomatoes are soft.
Finish the Curry
Stir in coconut milk and let it simmer for 5-10 minutes. Adjust seasoning if necessary.
Rice Preparation
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
Popadum Preparation
Fry the Popadum
Heat oil in a frying pan and fry the popadums one at a time until they puff up and become crispy. Drain on paper towels.