Mauritian curries are somewhat different to the original Indian versions which tend to have slightly different flavour combinations. The dishes tend to be much hotter, although there is spicy chilli paste that is served on the side of most Mauritian dishes.
This Mauritian recipe from Ambre Mauritius brings together a delightful list of ingredients that blend to create a local dish filled with subtle but delicious flavours.
This dish is commonly served with Farata (a local bread), papadums or plain rice and accompanied by sambals or chutney, depending on your preference. This recipes serves 8 and the ingredients for this dish can be sourced easily at most stores.
- 1kg chicken thighs
- 500g peeled and deveined shrimp
- 2 tablespoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon chilli powder
- ½ teaspoon cinnamon (powder)
- 1 teaspoon crushed ginger or ginger paste
- 1 teaspoon crushed garlic or garlic paste.
- 2 onions, sliced
- 4 tomatoes, chopped
- Fresh curry leaves (a handful or so)
- Some fresh coriander to garnish
- Make a curry paste with the dry ingredients and a few drops of water.
- Once they are well combined, mix in the ginger and garlic.
- Heat some a tablespoon of oil in a pan on a medium setting.
- Cut the chicken into 3cm pieces and season lightly with salt and pepper.
- Add the shrimp and chicken to the heated oil in the pan and fry until the chicken is golden brown. Remove from the heat.
- In a separate pan, heat a few tablespoons of vegetable oil at a moderate setting and fry the onion until it’s soft and clear. Add the curry paste and fry for a few minutes.
- Add the tomatoes, some salt and the fresh curry leaves. Mix together.
- Let the sauce cook until it thickens.
- Finally, add the chicken, prawns and half a cup of water. Combine and cook until the chicken is tender.
- Remove from heat and serve topped with chopped coriander.