Red Beans Soup with grilled Tandoori Shrimps and Cauliflower Salsa


The best accompaniment to a red bean soup is grilled shrimps and salsa. Usually you can have pepper and corns salsa, but since I didn’t had pepper  I had to substitute with cauliflower. I love this recipe  because it is delicious  and warming. With the grilled prawns and cauliflower salsa, the soup becomes filled with different flavours and piquante.

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Servings: 4


For the Red Beans Soup

  • 2 red onions, finely chopped
  • 2 large tomatoes, finely chopped
  • Coriander stems, finely chopped
  • Thyme leaves
  • Celery, finely chopped (optional)
  • 10 Curry leaves
  • 1 green chilli, finely chopped
  • 1 tbsp vegetable curry powder (I use Hashnoor brand)
  • 1 tbsp turmeric powder
  • 1 tbsp lemon juice
  • 1/2 tsp honey
  • 1 Maggi cube
  • 350ml Shrimp Stock (infused with 1 citronella leaf)
  • 1 can (425g) Kidney Red Beans
  • Olive oil
  • Salt and Pepper

For the Cauliflower Salsa:

  • 10-15 pieces of Cauliflower, boiled and cooked
  • Coriander leaves, chopped
  • 1 red onion, finely chopped
  • 1 red chilli, finely chopped
  • 1/2 tbsp lemon juice
  • Olive oil
  • Salt and Pepper

For the grilled Tandoori Shrimps:

  • 250g of Shrimps, shells removed
  • 1 tbsp garlic paste
  • 1 tbsp tandoori powder
  • 1/2 tsp oyster sauce
  • 1/2 tsp honey
  • 1 tsp lemon juice
  • Olive oil
  • Salt and Pepper


For the Red Beans Soup:

1. Preheat a pot on medium heat with olive oil, add the onions, tomatoes, coriander stems, chilli, celery, thyme and curry leaves. Cook for 1 minute, lid covered. Add the vegetable curry and turmeric powder.

2. The red beans go into the pot, together with the shrimp stock. Add salt and combine everything together, lid covered for another 10-15 minutes. Pour the lemon juice, honey and add the maggi cube, mix everything together and cook for an additional 5-10 minutes. Stove off and blend the soup into a mixer.

For the Cauliflower Salsa:

1. Into a bowl, mix all the ingredients in the Cauliflower Salsa list. 

For the grilled Tandoori Shrimps:

1.Into a bowl, combine together all the ingredients in the Tandoori Shrimp list. Refrigerate the shrimps for 30 minutes. 

2. Allow the shrimps to reach room temperature, meanwhile preheat gril pan with olive oil on medium heat. Add the shrimps, grill each side for 2 minutes.  Pour the soup into serving bowls, with the cauliflower salsa and grilled tandoori shrimps on top. 


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


  • 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  tbsp 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.

Tandoori Chicken

Hello Foodies,

Today I am very thrilled to share with you all my version of making Tandoori Chicken. It is such a delicious, finger-licking 🙂 and beautiful eye-catching dish. It is so easy to make and contains many healthy nutrients based on the ingredients being used. There is ofcourse different style of making Tandoori Chicken as per different countries’ cuisines but mine is just so simple with in-hand home ingredients. So enough chit-chats, let’s go through the requiring ingredients.

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Servings: 2-4

  • 1 tbsp of Garlic and Ginger Paste
  • 4 Pieces of Chicken (You can opt for Drumsticks, Wings or even Thighs)
  • Chopped Coriander
  • 2 tsp of  Lemon juice
  • 1/2 tsp of Sweet Paprika
  • 3 tsp of Tandoori Powder
  • 2 tbsp of Yoghurt
  • 1/2 tsp of Cinnamon Powder
  • 1/2 tsp red Food Coloring
  • Lemon Wedges or Slices
  • 1 tsp of olive oil
  • Salt and Pepper (As per your preferences)


  1. Mix all the ingredients together in a bowl apart from the olive oil and Lemon Wedges or Slices. Add the Chicken in the mixture. Refrigerate them overnight or for minimum 6hours. You can make small opening-cuts on the chicken so that the mixture can penetrate well.
  2. After refrigeration, bring the chicken to room temperature otherwise if you add them directly into a hot pan the chicken will seize and all the juices will run out. Therefore best way is to bring to room temperature 🙂
  3. Add 1 tsp of olive oil in a hot skillet, once the oil starts to sizzle then add the chicken. Let them cook for 20minutes on medium heat, 10minutes on each side.
  4. Once they start to develop a beautiful color, remove them. You can sprinkle some fresh raw onion rings on top with some parsley and lemon wedges.

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Et Voila, the amazing Tandoori Chicken is ready, with a squeeze of lemon juice on top the fragrance will be just out of this world aromatic. Yummy, try this recipe and share your experience with me. Till then Happy Cooking 🙂