La Case Kreol · Mauritius by Althaus, Francie -- Read -- Imperial Library of Trantor

Index

Table of Contents Introduction Preface Basics and sauces

Creole sauce Paste for Creole curry Creole curry Green curry paste Red curry sauce Chilli sauce Mazawaru sauce Tropical fruit sauce Coriander sauce Pumpkin seeds sauce Spice mixture for Briani Kalia sauce Vindaloo paste

Gadjacks and finger food

Aubergine fritters Split pea patties Taro balls Rissoles Marinated champignons Brown eggs Cassava croquettes Yellow split-peas pancake Samosas Rolls of Eggplant with feta cheese

Soups

Green soup Vegetable soup à la Ti-N-Gol Chicken Muluktawni Pumpkin soup Pumpkin leaves soup Red lentils soup

Main courses

Meatballs in sweet and sour sauce Chicken rolls with nut cream Chicken breast filets in Kalia sauce Spicy meat patties Sausage in Creole sauce Chilli lamb Duck breast filets in mango-curry sauce Lamb in Tandoori-whisky sauce King prawns in red sauce Pork neck in rum and brown sugar Tuna Vindail Pork filets with palm heart in Vindaloo Sauce Cuttlefish eggplants curry Mauritian fish stew Cuttlefish in turmeric and brown mustard Seeds Cuttlefish à la Creole Faratas Chinese noodles

Chutneys and salads

Turnips salad Red Cabbage with grapes Mango and cucumber Kokoda Eggplant chutney Avocado chutney Tomato chutney Coconut chutney Mango chutney (one way) Mango chutney (another way) Mango Kutscha (pickled) Pawpaw chutney Mauritian turnip leaves

Desserts

Banana fritters Sweet potato coconut crescents Poached guavas Guava compote Pinacolada mousse

Some notes to some ingredients Copyright