My Favorite Dishes from Mauritius

Ingredients

• 300 g yellow split peas, soaked overnight
• 500 g all-purpose wheat flour
• 1 tsp turmeric
• 1 tsp ground cumin
• ½ tsp salt
• 4 tbsp neutral oil
• 250 ml lukewarm water
• Flour for dusting

Instructions

1. Drain the peas, simmer with turmeric, cumin and salt until soft (~25 min), then grind finely.
2. Knead flour, 2 tbsp oil and water into a smooth dough; rest 30 min.
3. Divide dough into 8 balls, flatten each and seal in 1–2 tbsp pea filling.
4. Roll very thin (~22 cm), cook 1 min per side in a dry hot pan.
5. Serve with bean curry, tomato rougaille and chili paste — delicious warm or cold.

Ingredients

• 250 g yellow split peas, soaked 6 h
• 3 spring onions, finely chopped
• 2 green chilies, finely chopped
• 1 handful coriander, chopped
• ½ tsp turmeric
• ½ tsp baking powder
• 1 tsp salt
• 500 ml sunflower oil for frying

Instructions

1. Drain the peas and blend with a splash of water to a coarse paste — not too fine!
2. Mix in spring onions, chili, coriander, turmeric, baking powder and salt.
3. Heat oil to 175 °C / 350 °F.
4. Use two teaspoons to form walnut-sized balls and fry 4 min until golden.
5. Drain on kitchen paper and serve immediately while hot.

Ingredients

• 500 g smoked sausage (merguez or bratwurst)
• 6 ripe tomatoes, diced
• 2 onions, diced
• 4 cloves garlic, chopped
• Thumb of ginger, grated
• 1 sprig thyme
• 6 curry leaves
• 1 green chili
• 2 tbsp oil, salt, pepper

Instructions

1. Slice the sausage and brown all over in hot oil, then remove.
2. In the same pot soften onions, then add garlic and ginger.
3. Add tomatoes, thyme, curry leaves and chili; reduce for 10 min.
4. Return sausage and simmer 15 more minutes on medium heat.
5. Season with salt and pepper and serve with rice.

Ingredients

• 300 g fresh egg noodles
• 150 g shrimp, peeled
• 150 g chicken breast, sliced
• 2 bok choy, cut into pieces
• 3 spring onions
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp oil

Instructions

1. Cook noodles per pack, drain, toss with a little oil.
2. Get the wok smoking hot, fry garlic in oil for 30 sec.
3. Add chicken 2 min, then shrimp 1 min.
4. Add bok choy and spring onion, deglaze with soy and oyster sauce.
5. Toss in noodles, stir-fry 2 min and serve right away.

Ingredients

• 1 kg pre-cooked octopus, cut into pieces
• 4 tomatoes, diced
• 2 onions, chopped
• 4 garlic cloves + thumb of ginger
• 2 tbsp Mauritian curry masala
• 1 tsp turmeric
• 400 ml coconut milk
• 2 sprigs curry leaves, 1 cinnamon stick
• 3 tbsp oil, salt

Instructions

1. Mix curry masala and turmeric with a splash of water into a paste.
2. Sauté onions, garlic and ginger in oil for 5 min.
3. Add curry paste, curry leaves and cinnamon; toast 2 min.
4. Stir in tomatoes, reduce 10 min, then add octopus and 200 ml water.
5. Cover and simmer on low heat for 60 min.
6. Stir in coconut milk, simmer 10 more min, season and serve with rice.

Ingredients

• 600 g firm fish fillet (tuna or kingfish)
• 2 tbsp mustard seeds, crushed
• 1 tsp turmeric
• Thumb of ginger, julienned
• 1 onion, sliced into rings
• 4 green chilies, slit lengthwise
• 4 tbsp white wine vinegar
• 4 tbsp neutral oil
• Salt

Instructions

1. Cut fish into 3 cm pieces, salt and pan-fry until golden.
2. In a bowl mix mustard, turmeric, vinegar and 2 tbsp oil into a paste.
3. Wipe pan, sauté onion, ginger and chili in 2 tbsp oil for 3 min.
4. Add mustard paste, warm 1 min (don’t boil).
5. Add fish, fold gently, let cool.
6. Marinate at least 12 h in the fridge; serve with rice or bread.

Ingredients

• 600 g firm white fish fillet (snapper, cod)
• 400 ml coconut milk
• 2 tomatoes, diced
• 1 onion, finely chopped
• 3 garlic cloves
• 3 cm piece of ginger
• 2 tbsp Mauritian curry powder
• 1 tsp turmeric
• 10 curry leaves
• 2 green chilies
• 1 tbsp tamarind paste
• 2 tbsp oil
• Salt, fresh coriander to garnish

Instructions

1. Cut fish into large pieces, rub with salt and turmeric, rest 10 min.
2. Pound garlic, ginger and chilies into a paste.
3. Heat oil in a wide pan, fry onion until golden, add curry leaves and paste, fry 2 min.
4. Stir in curry powder, toast briefly, add tomatoes and cook 5 min until oil separates.
5. Deglaze with 200 ml water, stir in coconut milk and tamarind, simmer 5 min.
6. Slide fish gently into the sauce, cover and poach over low heat 8–10 min – do not stir, only swirl the pan.
7. Sprinkle with coriander and serve with rice.

Ingredients

• 500 g basmati rice
• 1.2 kg chicken pieces
• 300 g yogurt
• 4 tbsp Mauritian briani masala
• 500 g potatoes, halved
• 4 large onions, fried
• 1 bunch mint + coriander
• 6 cardamom pods, 4 cloves, 1 cinnamon stick
• Saffron in 2 tbsp milk
• Salt, oil/ghee

Instructions

1. Marinate chicken with yogurt, briani masala, salt and half the fried onions for 2 h.
2. Soak rice 30 min, then parboil to 70 % with cardamom, cloves and cinnamon; drain.
3. Deep-fry potatoes until golden.
4. In a heavy pot layer chicken, then potatoes, then rice.
5. Top with remaining onions, herbs and saffron milk; seal lid tightly.
6. “Dum” cook 15 min on medium, then 35 min on lowest heat without opening.

Ingredients

• 300 g chicken breast, sliced
• 2 bok choy
• 150 g button mushrooms
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tsp cornstarch + 2 tbsp water
• 2 eggs
• 350 g cooked rice
• 2 tbsp oil, garlic, pepper

Instructions

1. Fry garlic in hot oil 30 sec, then chicken 3 min.
2. Add mushrooms and bok choy, stir-fry 2 min.
3. Deglaze with soy and oyster sauce, stir in cornstarch slurry until glossy.
4. Fry eggs sunny-side-up in another pan.
5. Oil a deep bowl: place egg, then chicken mix, then press rice on top.
6. Flip the bowl onto a plate — done!

Ingredients

• 400 g cooked rice (day-old, cold)
• 200 g prawns, peeled
• 2 eggs, beaten
• 3 spring onions, sliced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 carrot, finely diced
• 50 g peas
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp neutral oil
• Salt, pepper

Instructions

1. Heat wok very hot, add 1 tbsp oil, sear prawns 1–2 min, remove.
2. Add remaining oil, fry garlic and ginger briefly, then carrots and peas for 2 min.
3. Add rice, break up with the wok spatula and stir-fry 3–4 min, tossing constantly.
4. Push to the side, pour beaten eggs into the centre, let set, then fold through.
5. Stir in prawns, soy sauce, oyster sauce and sesame oil, scatter spring onions, serve immediately.

Ingredients

• 1 kg chicken, in pieces (bone-in)
• 3 tomatoes, diced
• 2 onions, finely chopped
• 4 garlic cloves, pressed
• 3 cm piece of ginger, grated
• 3 tbsp Mauritian curry powder
• 1 tsp turmeric
• 10 curry leaves
• 4 sprigs fresh thyme
• 2 potatoes, cut in chunks
• 2 green chilies
• 3 tbsp oil
• Salt, pepper, fresh coriander

Instructions

1. Marinate chicken with salt, pepper and 1 tbsp curry powder, rest 15 min.
2. Heat oil in a pot, fry onions until golden, add garlic, ginger and curry leaves.
3. Stir in remaining curry powder and turmeric, toast briefly until fragrant.
4. Add chicken and brown all sides for 5 min until coloured.
5. Add tomatoes, thyme and chilies, cook 5 min until oil separates.
6. Deglaze with 300 ml water, add potatoes, cover and simmer 25 min over medium heat.
7. Sprinkle with coriander and serve with rice and "Achard de Légumes".

Ingredients

• 500 ml cold milk
• 4 tbsp basil seeds (tukmaria), soaked 30 min
• 4 tbsp rose syrup
• 2 tbsp sweetened condensed milk
• 100 g agar cubes (falooda jelly)
• Crushed ice

Instructions

1. Soak basil seeds in 200 ml water until they shimmer black and white.
2. Pour rose syrup into the bottom of two tall glasses.
3. Whisk cold milk with condensed milk, pour into the glasses.
4. Add crushed ice, basil seeds and agar cubes.
5. Stir with a long spoon and enjoy at once.

Ingredients

• 500 g sweet potatoes, peeled
• 120 g flour
• Pinch of salt
• 120 g grated coconut
• 80 g sugar
• 1 vanilla pod, scraped
• 1 tsp ground cardamom
• 500 ml sunflower oil
• 20 g coconut flakes for dusting

Instructions

1. Boil sweet potatoes until tender, drain and mash finely.
2. Knead with flour and salt to a soft dough.
3. Toast coconut, sugar, vanilla and cardamom in a pan for 3 min.
4. Divide dough into walnut-sized balls, flatten, add 1 tsp filling, fold into half-moons and seal edges.
5. Deep-fry in 170 °C oil for 4 min until golden.
6. Drain and dust with coconut flakes.