Recipes of Mauritius
Salt Fish Rougaille:
- 175g/6oz Saltfish
- 4 tbsp Oil
- 1 Large Onion, thinly sliced
- 300g/11oz chopped Tomatoes
- 3 green chillies, halved
- 1/2 teasp Freshly grated Ginger
- 1 Garlic Clove, crushed
- 2 teasp Thyme Leaves, chopped
- 1 tbsp freshly chopped Parsley Salt
- 2 tbsp finely chopped Shallot
1. Place the fish in a large bowl of cold water and soak for 1 hour.
2. After soaking, flake the fish into small pieces, removing any skin and bones.
3. Heat the oil in a medium saucepan, add the fish and fry until brown. Remove with a slotted spoon and set aside.
4. Reheat the oil, add the onion and sautÚ for a few minutes then add all the other ingredients (apart from the shallot) and cook for about 15 minutes , stirring from time to time, until mixture thickens.
5. Add the fish pieces to the sauce together with 3 tablespoons water. Allow to simmer for a further 5 minutes.
6. Transfer to a heated serving dish and sprinkle with the chopped shallot. Serve immediately.
Mauritian Curried Beef:
- 450g/1lb Onions, chopped
- 1 tbsp freshly chopped Ginger
- 1 tbsp freshly chopped Garlic
- 60ml/2fl.oz. Vegetable Oil (or Ghee not dairy free)
- 1 tbsp Cumin Seeds
- 2 Bay Leaves
- 1 tbsp Salt
- 1/2 teasp Chilli Powder
- 1 tbsp Ground Coriander
- 2 teasp Garam Masala,
- 1/2 teasp Ground Turmeric
- 450g/1lb Lean Beef, cubed
- 1 x 400g/14oz tin Chopped Tomatoes
- 2 tbsp freshly chopped Coriander to garnish
1. Place the onion, garlic and ginger in a blender or food processor and process until smooth. Set aside
2. Heat the oil in a large saucepan until very hot then add the cumin seeds and bay leaves. When the seeds start to pop, add the onion paste and stir fry until golden brown.
3. Add the salt, chili, coriander, garam masala and turmeric and stir until well blended.
4. Add the beef to the pan and fry, stirring to coat well, for 4-5 minutes.
5. Add 4 tablespoons of water and mix well. Reduce the heat, cover and simmer for 30 minutes, stirring from time to time, until all the liquid is absorbed.
6. Add the chopped tomatoes and about 240ml/8fl.oz of water and continue to simmer, covered, for a further 60 minutes stirring from time to time and adding more water as necessary to achieve a thickish sauce.
7. To serve - transfer to a heated serving dish and serve with boiled rice and satini.
- 4 large Chicken Pieces, skinned and halved
- 240ml/8fl.oz. Natural Yoghurt
- 1-1/2 teasp Ground Cinnamon
- 3 Cardamom pods, split
- 4 Cloves
- 4 teasp Ground Cumin
- 1/4 teasp Ground Turmeric
- 2 green Chillies, cut in half lengthways,
- 1/2 teasp Freshly Grated Ginger
- 2 Garlic Cloves, crushed
- 5 tbsp freshly chopped Coriander
- 4 tbsp freshly chopped Mint
- 2 Large Onions, thinly sliced
- 2 tbsp Butter
- 90ml/3fl.oz. Oil
1. Place the chicken pieces in a large bowl, add the yoghurt, cinnamon, cardamom, cloves, cumin, turmeric, (or the contents of the spice pack if using), chilies, ginger, garlic, fresh coriander, mint and salt. Mix well then cover and leave to marinate for at least 1 hour.
2. After the marinating time, heat the butter and oil in a large saucepan, add the onions and fry until brown and crisp. Remove with a slotted spoon and set aside.
3. Add the chicken pieces (including the marinade ingredients) to the saucepan, mix well, cover and cook over a low heat for 45 minutes or until the chicken is well cooked, stirring from time to time.
5. Add the fried onion, mix well and cook for a further 2-3 minutes. Serve hot with boiled rice and satini.