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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Ingredients:

  • 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

Preparations:

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!

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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
Ingredients:

  • 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

Preparations:

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.

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. 

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.

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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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
Ingredients:

  • 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)

Preparations:

  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 🙂

Grilled Tandoori Prawns

Some delicious Tandoori prawns full of spices and flavors, imagine having that in your mouth? Yummy, I was inspired to make this recipe after having made Tandoori grilled Chicken.

This recipe offers a pot full of wonders and low-carbs.

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Servings: 6
Ingredients:

  • 2 tsp Garlic and Ginger Paste
  • 1 packet of Prawns with shell
  • Chopped Coriander
  • Chopped Parsley
  • 1/2 tsp of Smoked Paprika
  • 1 tsp of Oyster sauce
  • 3 tsp of Tandoori Powder
  • 1 tsp of Soy Sauce
  • ½ tsp of olive oil

Preparations:

  1. Mix the ginger & garlic paste, chopped coriander, chopped parsley, smoked Paprika, Oyster sauce, Tandoori powder, Soy sauce and olive oil.
  2. Clean and slit-open the prawns slightly. Rinse well and add in the marination
  3. Once all are well blended, add the prawns mixture in the refrigerator for 30minutes
  4. Remove the prawns mixture after 30minutes and bring to room temperature.
  5. Preheat your grill pan with 2tsp of olive oil and add the marinated prawns.
  6. Grill for 4minutes on each side.

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Voila  Grill Tandoori Prawns is ready, you can serve them with Turmeric couscous rice and some green olives.

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