Mauritius Sweet and  Sour Fish (Aigre Doux Poissons)

Sweet and sour my favorite Chinese-Asian dish! This recipe is filled with abundant flavors and the sweet and sour sauce define the hit of this dish. Sweet and sour’s cooking method has been adapted into different ways based as per different countries and cultures across the world, but still we call it SWEET AND SOUR! 

I have learnt this recipe from my family and I am happy to share a restaurant-style Fish Sweet and Sour recipe, which undoubtedly you can substitute with chicken and prawns. I never buy already prepared Sweet and Sour sauce stocked in jar in the supermarkets. I prefer making my own sauce and I am sure this is a dish you can always make when you are having guests at home or even for a quick dinner meal.

In Mauritius this dish is served with rice, bread and even fried rice.

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Ingredients to marinade the fish:

  • 5-6 pieces of fish fillets, cut into large pieces
  • 1/2 cup Corn flour
  • 1 tbsp of Ginger and Garlic paste
  • Salt and Pepper

Ingredients for the Sweet & Sour sauce:

  • 4 tbsp Plum Sauce
  • 2 tbsp Tomato Ketchup
  • 1 1/2 mug of Water
  • 1 tbsp Vinegar
  • 2 tbsp lemon juice
  • 1 tsp oyster sauce
  • 1/2 tsp soy sauce
  • 1 tbsp of Corn flour

Ingredients:

  • 2 Bell Peppers, cut into chunks or long strips, sauteed
  • 2 Carrots, cut into your preferred shape, sauteed
  • 1/2 of a Pineapple, cut into chunks
  • 1 large Onion, cut into half-moon shapes
  • 1 small bunch of Spring Onions, cut into your preferred shape
  • 1 bunch of Parsley, roughly chopped

Preparations:

1. Marinade the fish pieces with ginger and garlic, salt and pepper and toss the slices into the corn flour, gently shake off any excess and set aside.  In a bowl, mix all the ingredients for the Sweet & Sour sauce together. 

2. Heat a non-stick pan with vegetable oil and deep-fry the fish pieces. 

3. On medium-low heat, add the ingredients for the Sweet & Sour sauce and whisk constantly and allow to simmer for 7 minutes until sauce has slightly thickened to your desired consistency. Add the pineapple chunks, onions, fried carrots and bell peppers into the sauce for 2 to 3 minutes, lid covered. Season with salt and pepper and combine.

4. Stove off and garnish on top with spring onions and parsley. Serve with rice or bread and green chili & lemon paste.

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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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Ingredients:
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.

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

Ingredients:

  • 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

Preparations:

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.

Mauritius Tomato and Chillli Chutney

A mainstream in the Mauritius culture! The best accompaniment the island people enjoy having with oily snacks, mauritius food, vegetable briani , pasta and even chinese soups. At my place it’s the ideal chutney we have when fried rice (riz frite) is cooked.

Note: You can also add coriander leaves into the chutney, it then called Chatini Cotomilli (Coriander Chutney) in Mauritius.

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Ingredients:

  • 4 tomatoes, cut into chunks with the seeds removed
  • 2 red chilli (quantity based as per your preferences)
  • 5-6 garlic cloves, peeled
  • 5 cl of water
  • Salt

Preparations:

1. Blend all the ingredients, except the salt into your blender. Pour into a bowl and add salt. Mix everything well with a spoon.