Fry for about 2 minutes, then turn the heat down to medium–low and add the curry leaves and curry powder. Cook, stirring, for another 2 minutes. Add a little water, the duck pieces and any juices.

In the mood for vegan seafood? Try this no shrimp curry from Mauritius made with a plant-based shrimp alternative.

Stir in tomatoes. Cook, stirring occasionally, 5 minutes until tomatoes blend into sauce. Stir in curry powder and 1 tablespoon cilantro. Cook, stirring frequently, 10 minutes until creamy and ...

Bring to the boil and cook for 20 minutes. Strain and leave to cool. To make the curry sauce, heat the oil in a saucepan and fry the shallots, garlic, ginger, chilli and curry leaves in the oil ...

Add a little water (about three quarters of the empty tomato can). Squeeze in the lemon juice and zest, add the curry leaves and coconut cream and simmer gently until thickened. Remove the curry ...

“It’s a melting pot, curry from India, noodles from China,” says Linzy Bacbotte, a Mauritian singer and advocate of Creole culture. “It’s very colorful, all the spices. And if you want a ...

This Mauritian recipe for octopus curry is very simple. Be sure to simmer the octopus in the first stage until it is tender, then cook it gently in the second stage too. Clean and wash octopus ...

This easy grilled fish recipe calls upon a typical Mauritian masala blend, incorporating curry leaf, mustard seed and fenugreek (worth seeking out online for its authentic flavour). Heavily spiced ...