We're going to make a few assumptions here. Firstly, we're going to assume that like a lot of Brits, you're a fan of Indian food. Secondly, we're also going to assume that you might be finding it a tad repetitive. And finally, we're guessing you're probably not that au fait with Mauritian food.
Now, we're not judging because before our recent trip to Mauritius, our knowledge of their cuisine was fairly basic. Okay, it was non-existent.
But after a masterclass, courtesy of Vinod, chef at Beachcomber’s Dinarobin Hotel Golf & Spa, Mauritius, we have a newfound respect and we thought it only fair to share our knowledge with you. The cuisine combines elements from African and Indian food, creating something rather unique in the process.
You can sample some authentic Mauritian cuisine at Saveurs des îles, a rather romantic restaurant at the resort which serves up a fusion of local food with a French twist.
In case you need a lie down after a big lunch, we'd recommend checking out the Clarins spa at Dinarobin where you can have a massage that manages to fix those damn knots in your back while also making you want to fall asleep and not wake up for a few days. Which can be embarrassing, given the fact that you only have an hour.
But back to food, we almost dozed off then, and we have a recipe here for chicken and prawn curry, the unofficial dish of the island, which we insist you try immediately.
That's if you don't have time to actually head over there yourself (details at the bottom if you do).
650g chicken, cubed
400g tiger prawns, headless and shell off
10g garlic, chopped
2g ginger, crushed
30g onion, chopped
10g curry powder
20cl tomato sauce
6g coriander, chopped
2g garam masala
10cl chicken stock
600g white rice, steamed
400g pak choi
5g garlic, chopped
20g onion, chopped
60cl oyster sauce
1. Marinate chicken with garlic, garam masala, salt and oil
2. Heat oil and let chicken simmer on a high heat. Add thyme, ginger, onion and curry powder
3. Deglaze with chicken stock, add tomato sauce and prawns. Lower the heat and let the curry simmer until the prawns are cooked
4. Take the pan off the heat, add coriander and leave aside
5. Sauté pak choi with garlic, butter, onion, oyster sauce and season if necessary
6. Serve with rice
Shandrani Resort & Spa
7 nights on an all-inclusive basis in a Classic Room including Economy Class flights with Air Mauritius and hotel transfers from £1795 per person sharing
Dinarobin Hotel Golf & Spa
7 nights on a dinner, bed and breakfast basis in a Junior Suite including Economy Class flights with Air Mauritius and private hotel transfers from £1995 per person sharing
Call Beachcomber Tours on 01483 445 685 or log on to www.beachcombertours.co.uk