Mauritius Eggs Masala Curry

Eggs are versatile in  so many ways when you get hold of them into the kitchen. Be it morning, it can be fried, boiled or an omelette! Salad and it can be poached! Noodles or fried rice, it is scrambled! Some tomato sauce and it can be sweet piquante! Indian spices and it can be transformed into a masala curry! 

In Mauritius, eggs are incorporated in so many dishes. I love eggs masala curry, it so easy to make and takes only few minutes. Packed with flavors and protein, the best meal for a quick dinner. 


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  • 4 Eggs, boiled and without shells
  • 1  all spices leaf (feuille de quatre epices)
  • 5 curry leaves
  • 1 tsp of ginger & garlic paste
  • 2 tbsp of onion paste
  • 1/2 tsp of garam masala
  • 1 tsp of vegetable curry powder
  • 1 1/2 tsp of coriander powder
  • 1/2 tsp of cumin powder
  • 1 tsp of turmeric powder
  • Pinch of Fenugreek seeds
  • Pinch of mustard seeds (optional)
  • A pinch of yellow food colouring, to season on the eggs
  • 1/2 tsp of paprika powder
  • 1 dry red chili
  • Tomato puree
  • 10cl of water


1. Preheat your pan with oil, once heated, add the eggs and fry for 2 minutes on each side over medium heat until eggs become crispy and develop golden brown colour.

2. In the same pan, add additional oil if required. Add all the ingredients, except the eggs and combine everything together. Add water and simmer for 5 minutes over low heat, lid uncovered until gravy has thickened. Add the eggs and cook for 2 to 3 minutes. 

3. Garnish with parsley and serve with rice or bread. Enjoy!


Mauritius Roasted Chicken

Note: Chicken bake for 20 minutes per pound.

I love roasted chicken, we all d0! So many juicy flavors and colors into one pan, perfect for your holiday table or family & friends gatherings. I don’t say that this is a Mauritian authentic dish, this is just the way most of my family bake their roasted chicken. There are several ways of making a roasted chicken in Mauritius, some remove the skin while others don’t, also many cook into a pressure cooker while more opt for the oven but the seasonings are mostly similar. I love to create my signature dish recipe, which means more spices and additional palates, yummy! 

In Mauritius, this dish is served with veggies, gratin potatoes or french fries (if you have not roasted potatoes) or gratin pattypan squash, salad and bread. Don’t be scared by the amount of ingredients required, they are really simple and handy stuffs I am sure we all have in our kitchen jars!

Time to get your designer plates, glasses, forks & knives, flowers and candles onto the table!



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For the roasted chicken:

  • 1 Whole Chicken, thawed if frozen and without giblets
  • 2 tbsp buttermilk
  • 2 tbsp garlic paste
  • 1/2 tsp ginger paste
  • 2 tbsp smoked paprika powder
  • 2 tbsp roasted chicken spices (I have used Hashnoor brand)
  • 1/2 tsp of cinnamon powder
  • 1 tsp of dried oregano
  • 1 1/2 tsp lemon juice
  • 1/2 tbsp honey
  • 1/2 cup softened butter (salted-because I don’t seasoned my mixture of spices)
  • Olive oil

For the veggies:

  • 1 head garlic, unpeeled and detached
  • 1 bundle of fresh thyme
  • 3 large carrots, chopped
  • 3 to 4 large potatoes, cut into large moon shape chunks
  • 2 small onions
  • 1/2 of a lemon
  • Corns, boiled and cooked (optional)
  • Brussels sprout, cooked (optional)

For the gravy:

  • 10cl of water
  • 1/2 small cup of flour
  • Fat from roasted chicken
  • Drippings from roasted chicken

Preparations for the roasted chicken:

1.Rinse the chicken and the inside cavity well with cold water and pat dry with paper towels.

2. In a small bowl, mix salt and pepper and set aside. In another bowl, mix all the wet and dry ingredients together  except the olive oil, stir until it’s all well combined. I have not added salt to my mixture of spices because I have used salted butter.

3. With a spoon, try to get under the skin of the chicken without tearing them apart. Now what I do which is not necessarily ofcourse but I still do it 🙂 is I always slit slightly the flesh under the skin (making sure I am not tearing the skin) so as to ensure the flavors enter the chicken).

4. Use the spoon to place the mixture of spices under the skin and gently rub the spices with your hands on the outside to ensure that the spices are spread well on both the inside and the outside of the bird. Make sure you have been able to get under the skin of the drumsticks and cover the outside of the drumsticks and wings well with the mixture of spices.

5. Season the inside cavity with salt and pepper, then stuff the inside cavity with onions, 3 to 4 garlic cloves, lemon and a bundle of fresh thyme. Wrap twine around the drumsticks and make sure they are both tied together and tuck the tips of the wings underneath the chicken to avoid them from burning.

6. Sprinkle salt and pepper (based as per your preferences) on both the base and top of the chicken. Cover the front of the chicken with aluminum foil. Allow to sit for 1 hour.

7. After 1hour, preheat your oven at 350F. Fill the roasted pan with the potatoes, carrots and remaining garlic. Season with olive oil, salt and pepper. Place the chicken over the veggies, make sure the top of the bird is covered with aluminum foil. Bake at 350F for 2hours.

8. Remove your chicken halfway and brush the bird with unsalted melted butter for more added flavor. Continue to bake until the internal temperature reaches 160F at the flesh part of the thigh. Remove the foil, prior to the last 20 minutes for more golden colour.

9. Allow the chicken to rest for 20-30 minutes before carving. Serve with roasted veggies, gravy and chili paste, I had corns and brussel sprouts so I had added them into the dish for more relish.

Preparations for the gravy:

1. Pour the fat into a bowl and reserve. Into the drippings left in the roasting pan, whisk flour, then add fat (quantity will depend onto the sauce) so that the mixture becomes thick and not pasty. Put the roaster on the stove, add 10cl of water and simmer on medium heat. Constantly stir until mixture is thickened and bubbly. Season with salt and pepper as per your taste.

Tropical Shrimp Skewers

Shrimp skewers for your Summer family gatherings. I call them “Tropical Shrimp Skewers”  because they are dressed with bell peppers, onions and tropical pineapples. Incredibly succulent and appetising with every bite. So easy to make with the minimal preparations required for this recipe.

Note: For this recipe, you can also substitute with chicken

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Servings: 25-30

  • 500g of clean shrimps
  • 2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 5 tsp of smoked paprika powder
  • 2 tsp of Tandoori powder
  • 1 tsp of honey
  • 1 tbsp of lime juice
  • 1 large onion, cut into large chunks
  • 3 large bell peppers, cut into large chunks
  • 1/2 of a ripe pineapple, cut into chunks
  • Vegetable oil
  • Salt and pepper


1. In a bowl, add the garlic and ginger paste, paprika and tandoori powder, honey and lime juice. Combine everything together with the help of a spachler. Add the shrimps, cut onions, bell peppers, pineapples and marinate together. Season with salt and pepper and refrigerate for 30 minutes.

2. Divide shrimps evenly for 25 – 30 skewers. Add the shrimps, onions, bell peppers and pineapples into a skewer.

3. Preheat a pan or grill pan with some vegetable oil. Fry or grill the skewers for 2-3 minutes on each side until shrimps are pink and slightly firm.

4. Garnish with coriander, lemon wedges, chillies or Mauritius famous “Piment cari” and serve with mint sauce.

Special Holiday season: Indian Inspired Roasted Chicken (No oven)

Holidays season are here and what’s next? Some good food, music, clothing and family gatherings. I know roasted chicken is always the holiday season’s signed dish 😀 I have not used a whole chicken for this dish because I was not expecting much guests. 

Here it is the perfect Indian roasted Chicken for your holiday table! The mainstream always go for a western roasted chicken which is equally good but if you are seeking to make a different and more spicy chicken, then this is a dish for you to add on your menu lists. 

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Servings: 5-6

  • 10 pieces of either chicken breasts or legs 
  • 3 tbsp of Ginger and Garlic paste
  • 1 tbsp of Garam masala
  • 1 tbsp of Cinnamon powder
  • 1/2 tsp of Cloves powder
  • 1 tbsp of Coriander powder
  • 1/2 tbsp of Cumin powder
  • 1 tbsp of Honey
  • 1 tbsp of Tandoori powder (optional)
  • 2 tbsp of red chilli powder (preferably Kashmiri red)
  • 1 tbsp of Paprika powder
  • 1 tbsp of soften butter (at room temperature)
  • 1 cup of Coriander, roughly chopped
  • 1/2 cup of Tomato puree
  • 1 tbsp of Lemon juice
  • Vegetable oil
  • Salt and Pepper


1. In a large tray, mix all the spices together. Add the chicken pieces and blend together, make sure that the spices enter the crevices. Set aside and allow to rest for 30 minutes or 1 hour.

2. Preheat some vegetable oil in a pressure cooker. Pour the tomato puree and season with salt and pepper. Allow the tomato sauce to simmer for 2 to 3 minutes on medium heat.

3. Add the chicken pieces and some more additional roughly chopped coriander. Cook until 4 to 5 whistles on medium heat. 

4. Once the chicken pieces are cooked, place them on a non-stick grill pan for less than 1 minute on each side.

5. Set the chicken pieces in a platter and garnish with lemon wedges and onions. Serve with rice or baguettes.

Mauritius Fish Vindaye 

A classic dish in Mauritius island, often served into baguettes for beach outings with family. THE EASIEST AND TASTIEST RECIPE TO HAVE FOR YOUR BEACH TRIP!  Ofcourse you can also cook this dish anytime your heart desire for a quick easy lunch or dinner at home as well.

You can ofcourse use any fish you prefer, needless to add that in Mauritius this recipe is done with Tuna or Mahi-Mahi (Dorado) fish. I always use Mahi-Mahi (Dorado) fish because the flesh is soft and more delicious, however Tuna fish goes perfectly as well. 

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Servings: 5-6
Ingredients to marinade the fish:

  • 600g of Tuna or Mahi-Mahi (Dorado) fish, cut into really small chunks
  • 2 tbsp Garlic and Ginger paste
  • Salt and Pepper

Ingredients for the Vindaye curry:

  • 1/2 tbsp Mustard seeds, crushed into paste
  • 3 tbsp of Vindaye Spices (I have used Steward Lazzat brand)
  • 2 tbsp  Turmeric powder
  • 1 tbsp of Garlic paste
  • 2 to 3 green Chillies, cut into half, seeded and soaked into 1/4 cup of vinegar
  • 1/2 tsp of chilli flakes
  • 3 to 4 medium Onions, cut into huge half-moon chunks
  • 1/4 cup of water
  • Vegetable oil


1. Marinade the fish with the ingredients to marinade the fish. Allow to rest for a few minutes. Deep fry the fish chunks into vegetable oil until golden brown and fully cooked onto medium heat.  

2. In a bowl, mix mustard seeds paste, vindaye spices, turmeric powder, garlic paste, chilli flakes, 1/4 cup of vinegar and 1/4 cup of water. Mix together. 

3.  In a large pan, heat vegetable oil. Pour the paste and cook for 5 minutes on medium heat. Add the cooked fish chunks, cook for another 2 to 3 minutes. The onions and green chillies go in for an additional 2 to 3 minutes, lid covered on. The onions should not be fully cooked, you should still feel its crunchiness while eating. 

4.  Stove off and serve with rice or baguettes. 

Mauritius Gato Oignons “Onion fritters”

“Mauritius Gato Oignons” is an inspired fritter dish from the Indian culture, best coined in India as “Onion bhajis”. In Mauritius, this recipe is a great introduction towards Indian food but the recipe has been slightly altered here. In India, chickpeas are introduced into the batter but in Mauritius it’s not the case.

I have decided to share the Mauritius and especially me and my mother’s version of making this delicious pungent onion fritters. Best to be accompanied with a good chai “tea” and Mauritius Tomato and Chilli Chutney.

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Servings: 15


  • 1 cup of self-rising flour
  • 2 large onions, cut into round slices
  • 1 egg (Optional)
  • 2 tsp of yellow food coloring powder
  • a pinchful of thyme leaves
  • coriander leaves, finely chopped
  • 3 Spring onions, finely chopped
  • 15 cl of water
  • 3 tsps of salt and pepper (Quantity depends based as per your preferences)
  • Vegetable oil


1. In a large bowl, add the flour, egg and water. Mix well together with the help of a spatula.

2. Add yellow food coloring powder, thyme leaves, coriander, spring onions and salt. Combine everything together. Meanwhile preheat a deep bottomed pan with vegetable oil.

3. Dip each onion slice into the batter and add gently in hot oil. Continue doing this for 6-7 slices while frying for each batches. Fry till golden and crisp on medium heat for 4 minutes.

Bouillon Chinoise Meefoon and Teokon/Tofu (Chinese Soup with rice vermicelli & Teokon/Tofu)

Cooler days call for warming soup and with this winter, we need a soup packed with great ingredients and flavors.  In Mauritius, Chinese soups are often accompanied with plenty of ingredients, now I know there are various types of chinese soups.

This recipe is simply my version of cooking a fabulous bowl of Mauritius Chinese Soup with rice vermicelli (Meefoon). I know chinese soups often involve Chicken carcass but I have chosen to skip that part, but you can choose to use chicken stock as well.  When I head into any Chinese restaurants, the soup is a must as a starter, filled in a small bowl. At home, this recipe has a great accompaniment and in many other Mauritius cuisines and that amazing accompaniment is Mauritius Tomato and Chilli Chutney “Chatini Pomme d’amour“. Pour 2 to 3 spoons of that chutney into the Chinese Soup and the taste goes beyond heaven 🙂


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Servings: 10


  • 1 packet of Meefoon (Rice Vermicelli), soaked in water for 30 minutes
  • 2 large steamed Teokon/Tofu, cut into pieces of cubes.
  • 15-20 pieces of Fish balls, soaked in water 30 minutes prior to cooking preparations
  • 2 bunch of bredes Tompouce (Pak-Choy leaves and stem), washed and soaked into water
  • 2 small can of Corn (425 grams), cut into your desired shapes
  • 10 pieces of whole chinese black Mushrooms Shiitake, soaked in water overnight and cut into slices
  • 15 pieces of black cloud ear Mushrooms (optional), soaked in water overnight or 4 hours prior to cooking preparations
  • 4 eggs
  • 8 garlic cloves, grated
  • 2 tbsp of oyster sauce
  • 2 tbsp of fish sauce
  • 1  tsp of mushrooms flavoured soy sauce
  • 1 tsp of soy sauce
  • 2 Maggi cubes
  • 3 litres of water (Optional – you can also use Chicken Stock instead of water)
  • 2 tbsp of vegetable oil (Quantity based as per your preferences)
  • Salt and pepper


1. In a small bowl, mix all the sauces with 5cl of water and 1 tsp of grated garlic. Allow to rest.

2. Preheat a bottomed pot with vegetable oil and add 1 tsp of grated garlic on medium heat. Once the garlic starts sizzling, add the black mushrooms siitake and mix well for 2 minutes simply to add flavor to the mushrooms.

3. After 2 minutes, remove the mushrooms and add the remaining grated garlic, 3 litres of water or (chicken stock if you are not using water) alongside the soaked meefoon (rice vermicelli) and black cloud ear mushrooms. Pour the mixed sauces and cook for 5 minutes, lid half covered.

4. Add the fish balls and corns. Cook for another 3 minutes.

5. The bredes tompouce (pak-choy leaves and stem) and steamed Teokon/Tofu pieces go into the pot 2 minutes before the soup is fully cooked. Season with salt and pepper (quantity based as per your preferences). Stove off and crack-open each eggs one by one into the hot water soup then cover the lid.

Chicken with prunes 

“Famous in the Mauritian cuisine and served with rice, some sprinkle of fried onions and parsley then the creamy sauce of the Chicken with prunes gets even more scrumptious”.

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This recipe is really undemanding interms of spices and can instantly change the usual taste of chicken with prunes and cooking cream. Let me take you over the so simple requiring ingredients.

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Servings: 10 

Liste A:

  • 2 large yellow onions, crushed into a paste
  • 1 large red onion, sliced and fried
  • 8 tomatoes, crushed into a paste
  • 2 green whole chillies
  • 2 tsp of cumin powder
  • 3 cinnamon sticks
  • 15cl of water
  • Vegetable oil
  • Salt and Pepper

Liste B:

  • 10 pieces of Chicken (you can use chicken breasts and drumsticks)
  • 20 pieces of prunes (quantity will be based as per your preferences)
  • 6 large tsps of cooking cream, mixed in 10cl of water (I have used Nestle cooking cream, you can use anything you prefer)
  • 2 tsp of turmeric powder
  • Salt


1) Marinate the chicken pieces with salt, pepper and turmeric powder.

2) Heat a pan with vegetable oil, once ready add the cumin powder, yellow onions paste and tomato paste. Let simmer for 2minutes on medium-high heat.

3) Add the green chillies and cinnamon sticks. Allow to cook for 1 minute, then pour the 15cl of water. Allow to simmer for 4 minutes on medium heat.

4) Add to the sauce, the chicken pieces and half of the fried red onion slices goes in for 20 minutes with lid on (constantly mix the chicken with the sauce within the 20minutes).


5) The cooking cream mixed with 10cl of water is ready to blend in with the chicken and sauce for another 15 minutes on medium heat, lid on.

6) The sauce smells yummy now, add the prunes and cook for 10 minutes on low heat, lid on.


Voila foodies, food is ready! Sprinkle some fresh parsley and the remaining fried onions. Get your rice ready on your plate and bon appétit.



Squid Curry

Hello foodies

SQUID CURRY is the menu, a splash of Indian fusion with seafood! It is totally delicious and full of flavor. The coconut milk adds another blend to the squid curry. As far as I know Squid Curry are famous amongst the South Indian in India. In our small island Mauritius, squids are offered in different type of recipes; crispy squid and black bean squid.

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Servings: 5-6

  • 400 gms Squid
  • 5 tomatoes, crushed into a paste
  • 2 onions, peeled
  • 2 green chillies
  • Fresh thyme (quantity based as per your preferences)
  • 6 curry leaves
  • 2 bay leaves
  • 2 tsp of mint paste (Optional)
  • 1/2 tsp of ginger paste
  • 2 tsp of garlic paste
  • 4 tsp of curry powder
  • 1 tsp of garam masala
  • 2 tsp of cumin powder
  • 2 tsp of coriander powder
  • 1/2 tsp of Paprika (Optional because I have not used chilli powder)
  • 1 tsp of mustard seeds (soaked in water for 1hour)
  • 3 tsp of turmeric powder
  • 5 cl of coconut milk
  • Vegetable oil
  • Salt and pepper

1. Preheat a non-stick pan with 3 tbsp of vegetable oil and add the peeled onion.

2. Once onion develops into light brown color, add the thyme, curry and bay leaves, plus the mustard seeds. Cook for 1 minute, lid covered.
3. At this stage, add the cumin and coriander powder, paprika, ginger and garlic paste, garam masala and turmeric powder. Mix everything together and pour the water in which the mustard seeds have been soaked). Cover and let it simmer for 3mins on medium heat.
4. The crushed tomato is ready to go in with the spices, alongside 4 cl of water. Cook for another 5 minutes, lid covered on until a consistent paste is achieved.
5. Add the squids into the curry paste, lid on for 7-8 minutes on medium-low heat
6. Here goes the coconut milk into the calamari curry for another 5 minutes, the off goes the flame.

Squid curry is done ! 🙂 Sprinkle on top some fresh coriander leaves and a touch of coconut milk for a beautiful decoration.

You can serve this spicy and savoring curry with some rice or naan (Indian bread) and some pickles


Mauritius Octopus Curry

Hello lovely Foodies and Seafood lovers 🙂

Today we shall go into an Octopus’ reefs in the Indian Ocean 🙂 Yes I will share the Mauritian style of making Octopus Curry. It is a traditional real lush dish in Mauritius, served with rice and Tomato Chutney


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Servings: 4-5

  • 1 kg Octopus
  • 1 Onion, finely chopped
  • Coriander leaves
  • Coriander Stem (Rinsed well)
  • 6 Tomatoes
  • 4 cloves of Garlic
  • 1 tbsp of Ginger paste
  • 4 Curry Leaves
  • 3 Bay Leaves
  • Fresh Thyme
  • 3 tsp Turmeric Powder
  • 2 tsp of Cumin Powder
  • 2 tsp of Coriander Powder (Optional)
  • 1 tsp of Hot Paprika (Optional)
  • 3 tsp of Curry Powder (I have used Eagle Brand Curry Powder, you can use any curry powder you wish)
  • Corn Flour
  • 1 Chili (Optional)
  • Salt and Pepper
  • Vegetable Oil


  1. Start to rinse well your octopus and remove the ink sac or any unwanted parts. I normally rub the whole octopus with corn flour, let it rest in the freezer overnight. The next day, rinse the octopus well to remove the corn flour.
  2. Preheat a deep pan or pressure cooker with water and slowly add the octopus once the water has reached a boil. I always use a pressure cooker, allow the octopus to cook on medium heat until 4 & 5 whistles. Once cooked the octopus will tenderized and developed into beautiful pink color, cut the octopus into small pieces.
  3. Preheat a sauce pan on medium heat with vegetable oil (Quantity as per your preferences), add the bay leaves so that its juices can infuse together with the vegetable oil. After 15 seconds, add the onions, Fresh thyme, Curry Leaves, turmeric powder, cumin powder, coriander powder and Hot Paprika. Stir well and let it simmer for 3 minutes (lid covered).
  4. In the meantime, blend together in a mixer the tomatoes, garlic, ginger, coriander stem and 10cl of  water. Add them into the pan where the cooked spices and onions have tenderized and developed into beautiful color.  You can choose to add the chili at this stage (You can chopped the chilli into pieces or add a whole)
  5. Allow them to cook for 5 minutes on medium heat.
  6. Add the Curry powder into 5cl of water and mix together with the help of a spoon. Add into the pan and cook for an additional 5 minutes
  7. Add the chopped cooked octopus into the sauce and cook for 6-7 minutes (lid covered).
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  8. Voila, once cooked add the Octopus in a bowl and sprinkle on top coriander leaves.watermark 5