Ingredients
1 1/2 lbs Fish, cleaned and sliced (a hard fish)
1 large Onion, chopped
1 teaspoon of Garlic paste
1 teaspoon of Methi seeds
4 Tomatoes cut into small pieces
4 tablespoons of fresh Coriander - chopped
1 pound of Aubergines - cut and sliced
A few Curry leaves
Mauritian or other curry powder
Oil
Salt

Cooking
- Fry the fish in about half a cup of oil with salt.
- Remove the fish when cooked on both sides.
- Fry the aubergines for about 5 minutes in the same oil and remove when tender.
- Take some oil out of the pan and shallow fry the onions, methi seeds, curry leaves, tomatoes.
- Add garlic paste and curry powder and stir gently on a low fire.
- Add water gradually until the mixture turns into a paste. -Add 2 cups of water, salt and squeeze half a lemon in the curry.
- Add the fish and aubergines.
- Cook gently for half an hour or until the sauce thickens.
- Garnish with the coriander and serve with rice or roti.

Ingredients
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

Preparation
- Place the fish in a large bowl of cold water and soak for 1 hour.
- After soaking, flake the fish into small pieces, removing any skin and bones.

Cooking
- Heat the oil in a medium saucepan, add the fish and fry until brown. Remove with a slotted spoon and set aside.
- Reheat the oil, add the onion and sauté 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.
- Add the fish pieces to the sauce together with 3 tablespoons water. Allow to simmer for a further 5 minutes.
- Transfer to a heated serving dish and sprinkle with the chopped shallot. Serve immediately.

For 4 persons
Preparation time: 50 mins

Ingredients
12 Raw King Prawns
480ml/16fl.oz. Water
1 Large Onion, finely chopped
1 x 400g/14oz tin Chopped Tomatoes
1 tbsp Vegetable Oil
3 Garlic Cloves, crushed
1 teasp finely grated Ginger
2 tbsp Tomato Paste
1 sprig of Thyme
1 tbsp freshly chopped Parsley
1 Hard-boiled Egg, sliced

Preparation
- Shell prawns, reserving the tail pieces and shells and remove the central vein from each prawn. Set aside.
- Place the shells in a food processor or blender and process to form a fine paste.

Cooking
- Place the shell paste in a medium saucepan together with the water, bring to the boil and continue to boil until reduced by half.
- Transfer the shell sauce back to the food processor and blend until smooth then pass through a very fine sieve. Set aside.
- Heat the oil in a medium saucepan, add the onion and sauté until soft and transparent.
- Add the garlic, ginger and tomato paste, mix well and simmer for 1-2 minutes.
- Add the reserved shell sauce, chopped tomatoes, thyme and parsley. Mix well and simmer over a low heat for 10 minutes, stirring from time to time.
- Add the prawns and continue to simmer for a further 5 minutes.

To serve, transfer to a warmed serving dish and decorate with the sliced boiled eggs. Serve immediately.

Ingredients
450g/1lb fresh Spinach, washed
4 tbsp Oil
1 Onion, sliced
450g/1lb boneless Lamb, cut into 2.5cm/1-inch cubes
1 teasp Freshly grated Ginger
2 Garlic Cloves, crushed
2 tbsp Curry Powder
1/2 teasp Chili Powder
1 teasp Ground Cumin
1/2 teasp Ground Turmeric
4 Tomatoes, chopped
Salt

Preparation
Wash the spinach and place in a large saucepan with only the water which is left clinging to the leaves. Cover and cook for 5 minutes, shaking the pan regularly to prevent it from sticking. Drain well, squeezing as much of the water out as possible then chop and set aside.

Cooking
- Heat the oil in a large saucepan add the onion and meat and fry for about 5 minutes.
- Add the curry powder, chilli powder, ground cumin, ground turmeric (or contents of spice pack if using), ginger, garlic and about 2 tablespoons of water and stir-fry over a medium heat for 2 minutes.
- Add the tomatoes and salt and continue frying gently for 10 -15 minutes.
- Add about 120ml/4fl.oz. of water, stir well, cover and simmer for 35-45 minutes or until the meat is cooked.
- Add the spinach and a little more salt, mix well, cover and cook for a further 10 minutes. Serve hot with boiled rice and chutney.

For 4 persons
Preparation time: 30 mins

Ingredients
Crabs in pieces 500 gm
Crab meat 125 gm
Garlic 50 gm
Onions 125 gm
Tomato puree 425 gm
Salt / Pepper / Glutamate salt
Oil 2 mouthspoon
Water 2 litres
Coriander leaves

Preparation
- Cook the pieces of crab, garlic and chopped onions in oil.
- Add in the tomato puree and the garnished bouquet.
- Add salt / pepper / glutamate salt as per taste.
- Let cook for 5 minutes and pour in water.

Cooking
Leave on light fire for 20 more minutes, then crush all the mixture and extract the soup, add the crab meat, cook again for 2 more minutes, serves with a topping of finely chopped coriander leaves.

For 6 persons

Ingredients
1 cut chicken
Prawns 500 gm
Anise powder 50 gm
Tumeric 50 gm
1 spoon of crushed garlic
1 spoon of crushed ginger
2 medium chopped onions
Curry powder 100 gm
1 big chopped tomato
Fresh coriander
Thyme, parsley, curry leaves

Preparation
Mix the following ingredients and allow to rest for a full day: chicken, saffron, anise powder, garlic, ginger, onions, thyme, parsley, coriander and curry leaves.

Cooking
- Heat oil in a pan, add the chicken marinade, cover the pan for about 30 minutes, then remove cover and add the prawns, the chopped tomato and finally the curry powder.
- Allow to cook for 10 more minutes.
- Add fresh coriander on the top.

For 4 persons
Preparation 15 minutes
Cooking time 15 to 20 minutes

Ingredients
480 g of chicken thighs /skin removed/cut in pieces
120 g of unshelled shrimps
2 full soup spoon of vegetable oil
1 minced oignon
3 crushed garlic cloves
1 soup spoon of crushed ginger
1 soup spoon of curry powder
2 soup spoons of creole sauce
2 soup spoons of fresh coriander
2 soup spoons of minced parsley
3 thyme sprigs
½ coffe spoon of salt
5 curry poulet leaves

Cooking
Heat the vegetable oil in a frying pan. Insert once hot the chicken pieces and shrimps and stir during 5 minutes until you have a golden colour.
Insert the oingnons, garlic and ginger and and fry during 2 minutes,stir frequently .

Insert the curry powder, parsley, then the creole sauce.
Stir and let simmer during 5 minutes.

Decorate with the parsley ,coriander, red chilli and serve with rice and vegetables.

For 30 small balls
Preparation 15 minutes
Cooking time 3 to 4 minutes

Ingredients
200 g of split peas lentils
20 g spring onion tail
20 g of fresh coriander
20g of chopped oignon
½ a tea spoon of cumin powder
3 dry red chillies
vegetable oil for fritter
salt and pepper

Preparation
Soak the split peas lentils during 12hours.
Drain and put in mixer. In a bowl insert the cumin, oignons,coriander, oignon tails and chilli and reserve..

Cooking
Heat the vegetable oil to 140 /150 degrees.
Fry the chilli bites during 3 to 4 minutes until they are crispy and of golden colour.

Remove them from the oil and drain them on absorbant paper.

To serve hot.

For 4 persons
Preparation time: 10 mins

Ingredients
6 Ripe Tomatoes, peeled and deseeded
1 Onion, finely sliced
1 tbsp freshly chopped Coriander
1 teasp freshly chopped Green Chillies
Salt to taste

Cooking
Finely chop the tomato flesh and place in a serving bowl together with the remaining ingredients. Mix well.
Serve the tomato chutney at room temperature to accompany curry and rice dishes.

For 4 persons
Preparation time: 15 mins

Ingredients
1 Large Aubergine (Eggplant)
3 to 4 tbsp Vegetable Oil
5 Garlic Cloves, crushed
1 Onion, finely sliced
Salt
2 dried Chillies, chopped
1 teasp Wine Vinegar
1 tbsp Freshly chopped Coriander

Cooking
- Preheat the grill to medium. Rub the aubergine with oil and grill it until soft and brown on all sides.
- Remove the skin from the aubergine, place the flesh in a bowl and mash to a pulp.
- Add the sliced onion, garlic, salt, chilies and vinegar and mix well.

Transfer to a serving bowl and sprinkle with the chopped Coriander. Serve at room temperature to accompany curry and rice dishes.

For 45 eegplant fritters
Preparation 15 minutes
Cooking time 2 to 3 minutes

Ingredients
150 gms of selfraising flour
1 small eggplant of 125 gms
2 white eggs
1 cup of water
salt and pepper

Preparation
Clean the eggplant without peeling it, cut it in tiny slices.
Mix the flour,salt and pepper. Pour a bit of water in the mixture and steer. Whip the white of eggs and insert the mixture, steer the mixture.

Cooking
Heat the vegetable oil in a frying pan. Incorporate the eggplants. Stir frequently and move them upside down.
Cook them during 2 to 3 minutes until they get a golden brown colour.

Remove them from the fritter and lay them on absorbant paper.

To serve hot with with “chatini pommes d’amour ”.

For 30 samoosas
Preparation 45 minutes
Cooking time 5 minutes per samoosas

Ingredients
12.5 gms of potato
50 gms of green peas
50 gms of chopped oignon tails
2 garlic cloves
2 soup spoon of curry paste or powder
2 soup spoons of fresh coriander
1 coffe spoon of cumin powder
vegetable oil for fritter
salt and pepper

Samoosas Pasta
200 gms of flour
¾ warm water in a cup
3 soup spoons of vegetable oil
salt & pepper

Preparation
Put the potatoes in a salty hot water and cook them until they are soft with the fork.
Drain the potatoes once cooked and reserve.
Heat the vegetable oil in a frying pan. Incorporate the oignon tails and garlic locves and brown the mixture. Stir frequently.
Incorporate the potatoes, green peas, corainder and cumin .
Rectify the mixture by adding salt or pepper.
Cut up the samoosa pasta in bards. Fil them with the mixture and fold them in a triangular way keeping the stuffed mixture inside.
Fix the angles by adding a little bit of water

Cooking
Heat the vegetable oil to 150 /180 degrees and put the samoosas inside during 5 minutes.

For 12 small balls
Preparation 15 minutes
Cooking time 3 to 4 minutes

Ingredients
250 g of grated Arouille
10 g grated fresh ginger
15 g of brown sugar
10g of Maize starch
oil for fritter ,salt and pepper

Preparation
In a bowl, mix the arouille, ginger and brown sugar.
Sprinkle the Maize starch and correct the flavouring.

Make some small balls and set aside.
Heat the oil fritter to 140- 150 degrees.

Cooking
Fry the arouille balls during 3 to 4 minutes.
In order to know if they are ready, they must look crustyand of golden colour.

Remove them from the oil with a slotted spoon and lay them on absorbant paper.

To serve hot or cold with crushed chilly.

For 08 to 10 persons
Preparation 20 minutes
Cooking time 15 minutes

Ingredients
1 litre of Crème fraiche
½ litre of milk
7 egg yorks
150 gms of sugar in powder
2 coffee spoons of vanilla

Preparation
poor the cream and milk in a sauce pan and heat it until it’s simmers.
Whisk egg yorks and incorporate the sugar.
Mix with the milk and cream and incorporate the vanilla.

Cooking
Fill 8 to 10 moulds and put them in bain-marie then in the oven for 15 minutes at 150 degrees.

Take them out and let the moulds cool down.

Put some sugar powder or cassode on top of moulds and gratinated the sugar untril it caramelise.