Mauritius Gato Oignons “Fried Onions Cakes”

“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
  • 1 red chilli (quantity based as er 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. 

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

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 heat for 7 -8 minutes, lid covered on.
  3. Pour the water into the pot, combine well with the spices. Allow them to simmer for another 5 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).

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.

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.

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
Ingredients:

  • 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

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 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