Mauritius

Dholl Puri

These Mauritian flatbreads have a filling of cooked yellow split peas. They’re served warm wrapped around curries, achards (pickled vegetables) and chutneys to make yummy snack.

Banana tart

These little banana tarts are one of the most popular Mauritian desserts. Mashed bananas cooked in shortcrust latticed pastry – a taste of the tropics! Eat them warm straight from the oven with ice-cream, or at room temperature for afternoon tea. They are best eaten on the day of making.

Coriander chutney

A fresh-tasting chutney that works its magic in dholl puris and alongside any grills or barbecues. Best eaten on the day it’s made.

Mauritian duck curry

Try this Mauritian recipe for delicious, simple, falling-off-the-bone duck curry in a rich, thick sauce. It’s full of flavour but less tricky to make than other curries as it relies on curry powder rather than paste. You will find the best curry powder at Indian grocers. This dish is lovely served with shallot achard (pickled vegetables).

Pickled vegetables (achard)

Here are two different recipes for crunchy pickled vegetables – one using shallots and one using mixed vegetables. These spicy mauritian side dishes are traditionally served with curry and rice.

Fish vindaye

Pickled fish in a jar sounds unappetising until you try this beautiful, easy recipe for white fish fillets infused with ginger, garlic and spices – it’s filled with flavour, low in fat (which always helps!) and high in protein and omega 3. I add vindaye to steamed rice for lunch or an easy dinner … and I imagine that I lived in tropical Mauritius, I’d want to eat this all the time to maximise the time spent under a palm tree rather than in the kitchen.

Prawn rougaille

This simple recipe of prawns cooked in Mauritius’ favourite spicy tomato sauce, takes less than 30 minutes to make.