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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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
Ingredients:

  • 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

Preparations:

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: Baked Prawns and Cheesy Pasta

Pasta pasta… who does not love pasta… we all do if we know how to cook different dishes with Pasta. Not many ingredients are required but if you cook pasta, you can’t just eat it without cheese. Pasta and cheese they are the ideal couple 🙂 haha….. I love baked pasta filled with a seafood blend, creamy sauce, cheese and the smell of freshly sprinkled herbs. A COMPLETE MEAL!!!!! 

I serve mine with some homemade green chillies & garlic and lemon paste. Give yours a try, it is such an easy recipe. After the Noodles, I call the Pasta a second reason to eat with a fork at home because in our little island Mauritius most of the people eat with a spoon. Hahahahahaha 

NOTE: I have not added salt in this recipe because the cheese already contains much of it and while you boil or cook your prawns and mushrooms just add your desired amount of salt. 

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Servings: 4-5 
Ingredients:

  • 1 packet of Pasta, boiled and cooked
  • 500g of Prawns, without shells and cooked
  • Mushrooms, finely chopped and cooked
  • Beans, cooked
  • 1/2 cup of Cheddar cheese, grated
  • 1/2 cup of Mozarella cheese, grated
  • 1/4 cup of Parmeasan cheese, grated
  • 1 cup of fresh cooking cream (I use Elle & Vire brand)
  • 2 tbsp of Tomato puree
  • 1 tsp of  Garlic paste
  • 1 tsp of Paprika powder
  • Coriander and Parsley leaves, finely chopped

Preparations:

1. In a baking tray, mix the tomato puree together with the cooked pasta, prawns, mushrooms and beans. Set aside. Meanwhile preheat your oven to 180 C. 

2. In a pan, pour the fresh cooking cream , together with the papripa powder and garlic paste and simmer for 5minutes on low heat. Stove off and add the parmeasan. Mix well so that the cheese incorporates with the sauce. Cover the lid so that the cheese melts. 

3. Pour the creamy sauce onto the pasta and combine together. Sprinkle on top with cheddar and mozarella cheese and pepper. Bake for 5-8 minutes.

4. Garnish with finely chopped coriander and parsley leaves. 

Bouillon Chinoise Meefoon (Chinese Soup with rice vermicelli)

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 substitute with 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 and in many other Mauritius cuisines, this recipe has a great accompaniment 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

Ingredients:

  • 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

Preparations:

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.

Mauritius Bouillon Poisson (Fish Stew) with bredes mouroum (moringa leaves)

Mauritius Bouillon Poisson (Fish Stew), the preferred traditional seafood dish in our little tropical island. Always accompanied with rice and chatini coco (coconut chutney). Cooked in so many kitchens in Mauritius 🙂 The nostalgic moment of fishing fresh fishes from the beach with the family returns back when the smell of that delicious bouillon (stew) is spread in the kitchen.

The best medicine in a bowl. Bredes Mouroum (Moringa leaves) have many health benefits, they can cure and prevent diseases such as diabetes, heart diseases, anemia, digestive disorders, skin, respiratory and many more diseases.

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Servings: 7

Ingredients:

  • 6-7 small whole parrot fishes
  • Bunch of bredes mouroum (Moringa leaves)
  • 1.5 Litre – 2 Litre of water
  • Parsley leaves
  • 1 tsp of vinegar
  • 1/2 tsp of cinnamon powder
  • 1/2 tsp of lime juice
  • 1 cup flour

Spices:

  • 6-8 garlic cloves
  • 1 tsp ginger paste
  • 2 large onions, cut into chunks
  • 4 tomatoes, cut into chunks
  • 4 large tbsp can tomato puree
  • 1 branch curry leaves (15 curry leaves)
  • 1 small bunch coriander leaves

 

Preparations:

For the fishes:

  1. Mix into a bowl the vinegar, lime juice and cinnamon powder, add the fishes into the mixture. Season with salt and pepper.
  2. In another bowl, coat into flour the fishes. Shake off any excess.
  3. Meanwhile in a frying pan, add vegetable oil and fry the fishes for around 8-10 minutes until golden brown in color.

For the spices:

  1. Blend all the ingredients into the list of spices.
  2. In a large bottomed pot, preheat 1 tbsp of vegetable oil and pour the blended spices into the pot. Let it cook on medium low- heat for 4 minutes, lid uncovered.
  3. Pour the water into the pot, combine well with the spices. Allow them to simmer for another 8 – 10 minutes, lid covered on.
  4. Add the cooked fishes into the pot and cover the lid for 5 minutes.
  5. The bredes mouroum or moringa leaves go in for 1 -2 minutes. Stove off.
  6. Garnish on top with parsley leaves. You can serve with rice and Mauritius Chatini coco (Coconut Chutney).

Mauritius Red Sauce Octopus “Ourites Sauce Rouges”

Red sauce octopus, known as “Ourites sauce rouges” on my little island. This dish is really simple to make and requires easy ingredients. Everyone has their own ways of cooking this dish. This is just my version 🙂 I love seafood and you can substitute octopus for this recipe with prawns and lobster as well.

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Servings: 4-5

Ingredients:

  • 1 kg Octopus
  • 1/2 a small can (425g) of peeled tomatoes
  • 2 tbsp of tomato sauce
  • 4 cloves of garlic, finely minced
  • Handful of thyme leaves
  • 1 bay leaf
  • 1 onion, finely minced
  • 1/2 tsp of sweet Paprika powder
  • 1/2 tbsp of lime juice
  • 5 cl of water, for the sauce
  • Vegetable oil
  • Salt and Pepper

Preparations:

  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 pan with vegetable oil on medium heat and add the minced garlic and bay leaf so that they can infuse with the oil to create a great flavour.
  4. Once they start to sizzle, add the minced onions. Let it cook until translucent. Then goes the thyme leaves, tomato ketchup, paprika powder and lime juice into the pan, mix well and cook for 1 minute.
  5. Add the peeled tomatoes, season with salt and pepper (quantity based as per your preferences) mix together and simmer for 3-4 minutes, lid covered on.
  6. Pour water and simmer for 2 minute without lid. Add the octopus and cook for 5 minutes.

Serve with rice 🙂 Sprinkle with coriander leaves and slices of lime Bonne appetit

 

Eid special: Tropical Shrimp Skewers

Shrimp skewers as a snack for Eid day or any other occasions. 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
Ingredients:

  • 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

Preparations:

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.

Yoghurt Mint Sauce with lemon zest

Bonjour Foodies,

A so easy recipe, can be served as a healthy sauce with so many dishes, such as roasted chicken, salmon and many more. In the little island Mauritius here, this sauce is accompanied with Mauritian Chicken Briani 🙂 If you have a stomach burns due to too much spices like me, then this sauce is best in reducing those risks since it contain dairy product Yoghurt. Plus lemon being a good fruit aids digestion and removes toxins. Mint helps digestion and aids stomach pains as well.

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Ingredients:

  • 1 Yoghurt (I use Yoplait sans sucre – Yoplait without sugar)
  • 15 fresh Mint leaves, crushed into a paste
  • 1/2 tsp of lemon zest
  • 1/2 tsp of sugar
  • Salt and pepper

Preparations:

  1. Blend everything together into a mixer. Season with salt and pepper to your desired taste.

Fried Coconut Fish with spices

Note: Don’t worry the fishes are not burnt, its just the cooked spices on the fishes which turns into this colour after deep fried because the fishes were highly covered with the spices

“Dip into the Indian Ocean cuisine”, if you live on a little island like me then you will absolutely be used to eating seafoods. This one is my favorite when it comes to fried fish because of being spiced up with coconut milk. Ever wondered why coconut palm trees grow on the coastal areas because they are the best companions to seafoods.

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Servings: 3
Ingredients:

  • 3 pieces of Parrot fish (you can use any fish you like)
  • 3 tbsp of coconut milk
  • 1 /2 tsp of turmeric powder
  • 1/2 tsp of coriander powder
  • 1 tsp of garlic paste
  • 1/2 tsp of ginger paste
  • 1/2 tsp of onion paste
  • 1/2 tsp of lime juice
  • Vegetable oil
  • Salt and pepper

Preparations:

1) Mix the coconut milk, turmeric and coriander powder, garlic, ginger and onion paste, salt and pepper together in a bowl, let the mixture rest for 1 minute. Meanwhile in another bowl, season the fishes with lime juice, salt and pepper.

2) Add the fishes into the marinade and combine well together. Allow the fishes to rest for 30 minutes.

3) In a deep pan, preheat the vegetable oil and deep fry the fishes for 6-7 minutes on both sides.

Sprinkle on top some coriander leaves and lemon wedges.

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
Ingredients:

  • 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

Preparations
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

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