MAURITIAN CURRY
WINE
Around two-thirds of the population of Mauritius are of Indian descent, largely thanks to the massive influx of Indian immigrants to Mauritius in the 19th century.
If you think of Indian food in general, curry is likely to be the first thing to pop into your mind. Of course, curry is obviously not just one dish, but instead a huge range of dishes that feature a range of spices and flavours.
In Mauritian cuisine, the most common curry is a Masala. This features a blend of spices and ingredients including curry leaves, coriander, fennel, fenugreek, cumin, cardamom, cinnamon, and turmeric. The result is a fairly yellow curry sauce.
If you order a “curry” in Mauritius, this Mauritian curry is most likely what you will be served. It’s commonly served with chicken, fish, or vegetables. It can also be served with other seafood, including octopus and prawns. Bean curry, usually made with butter beans, is another popular type of curry.
When you order a curry, expect it to come with a side dish of lentils and then something like rice, dholl puri, or roti.
video care of Cuisine Mauritian
MAURITIAN CURRY
Ingredients:
1 1/2 Kg Chicken legs ( Drumsticks and Thighs) You can use whole chicken if you want.
Salt and Pepper
1 Tsp Ginger and Garlic paste
3 Medium Onion, finely Chopped
1 tbsp Ginger and garlic paste
Curry Leaves
4 Potatoes, cut into halves and fried
2 Chillies
1 Tsp Turmeric Powder
3 Tbsp Curry Powder (Any Brand)
1 Cup of water
3 Fresh Tomatoes, Blended
Recipe:
Place the chicken in a mixing bowl, add salt, pepper, ginger, and garlic paste, mix thoroughly, cover in cling film, and place in a fridge for at least 4 hours.
Cut the potatoes in half and shallow fry until golden brown. Once brown remove it, place it on a sheet of kitchen paper, and drain any excess oil. Set aside.
In the same oil fry the chicken until half cooked and skin has browned. Remove, place on a sheet of kitchen paper and drain any excess oil. Set aside.
Discard most of the remaining oil leaving about 2 tbsps
Fry the finely chopped onions on medium heat along with the ginger and garlic paste, curry leaves, and chillies. Cook for about 3 minutes until the onions are soft.
Add the turmeric, curry powder, and chillis, combine continue to cook for a further 2 minutes
Now add 2 tbsps of water and allow to thicken into a thick paste.
Add the blended tomatoes, mix in and cook for a further 5 minutes whilst adding the salt.
Now add the chicken pieces, mix then add 1 cup of water.
Cover and cook for 15 - 20 minutes on medium heat.
Add the fried potatoes, cover again, and cook for 10 minutes
Remove from the heat, garnish with fresh coriander and serve.
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