Where in the world?
Where in the world have I been? It’s been ages since I’ve posted any new recipes. There’s been a lot of traveling and just a small break in between trips, and I prefer to stay off of my phone and computer as much as possible when I’m with family, my husband, and while we’re together and/or traveling. Making memories is my priority, but now I’ve returned with a lot more cooking inspiration! During my break between, we were attempting to eat every last bit of food out of the fridge, freezer, and pantry, and to say the least, it was not an exciting time for our kitchen! Posts were lacking, but I’m back in action.
Do you love to travel? Personally, it’s my “hobby”. During late September I headed to Newcastle Upon Tyne in the United Kingdom to help move my sister into her new university. If you haven’t been, it’s an unexpected travel location to put on your list. The city is a breath of fresh air – it’s full of life and close to the coast, meaning that you experience the hustle and bustle, and a bit of pure relaxation. For my food lovers, the best part was that locations aren’t pushing out trendy dishes (which I kind of expected, since it’s flooded with university students). We enjoyed truly local comfort food, from fish and chips at a pub under the bridge to cozy burgers at the colorful Lola Jeans.
Our big trip this past week and a half was to Mauritius and I was lucky enough to fit in a cooking class on our very last day! Mauritius is a melting pot of languages, religions, cultures, and thus cuisines. I learned a recipe for Mauritian chicken curry and this recipe is going to kick my site back into gear. As I’ve always wanted to learn to make a proper curry, I am excited to share this with you all.
Recipe for Traditional Mauritian Curry
These are the directions above, but here I want to clarify a few things from cooking with the chef: After sautéing, we did not remove the chicken and continued on to add the onions, garlic, and ginger, and so on.
A few notes about the ingredients: we also used saffron powder (third from the bottom left row) and I believe a bit of masala powder. We did not measure to any exacts, instead adding all to taste.
Serving your curry
Our curry was served with rice, one unknown element (I will eat anything put in front of me – if someone knows the name, please tell me!), and cabbage and carrot pickle.
The pickle was very easy to make: thinly sliced cabbage and carrot, garlic, salt + pepper, mustard, turmeric, vinegar, and oil. The chef told me the ingredients, but learn to make it properly here on cocozil.com.
Thank you to the Coin de Mire Attitude hotel for hosting us for part of our travels through your beautiful country and for arranging such a last minute cooking class. A crew member simply found out that I loved to cook and immediately arranged the class with the chef – this was such a nice way to end our trip! The food at Attitude was always fresh, well-cooked, and always “otentik”. I should also give my husband credit for taking all of these photos for me while I had my hands tied up – he is always my cheerleader!