Pondicherry prawn puffs recipe
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telegraph.co.ukWhen it comes to Indian cookery, France doesn’t normally spring to mind, but the cultural remnants of France’s colonial empire have left their mark on Pondicherry’s architecture, language, design and food.
Imagine a rich French sauce tinged with turmeric, mottled with spices and finished with coconut milk instead of cream – that is typical of the food of this southern Indian enclave.
Flecked with prawns, the thick sauce is then wrapped in puff pastry for a more pronounced Gallic accent. These make a perfect alternative to the better-known samosas.If you are making these ahead of time, cover the uncooked puffs and refrigerate for up to 24 hours.Prep time: 20 minutes | Cooking time: 35 minutes12For the fillingFor the puffsRecipe from Jikoni:.
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