Nope, I have not been to Mauritius but it is definitely on my travel to-do list. A few years back I read somewhere that It was Mark Twain who wrote ' Mauritius was made first then heaven, heaven being copied after Mauritius ' with that recommendation... I'm off to book a flight!
I've had a plan to visit Mauritius for a while, meanwhile, I visited this Mauritius restaurant with my mum.
I love to eat and finding inspiration for authentic and new recipes from different cultures around the world. Cooking with various and different flavours is always the fun part and pretend to be in that culture or country for a while.
We tried their vegetarian dishes and drinks, one of them was Gateau Piment Curry, first, we thought that the fritters they used were so similar to our Gujarat Na Daal Vada, which are made with green moong lentils.
I would say, this curry is a close cousin of Indian style Kofta Curry or vada Curry, was not surprised as Mauritians are a fusion of French, Indian, Creole and Chinese people and their cuisine is blended of Chinese, European and Indian.
So as soon we had the first bite of this delicious Gateau Piment Curry, we looked at each other and nodded our approval. Since that day we had made this curry at home, but somehow one or the other reason could not appear on the blog. So now it is time to look at the recipe of Gateaux Piments Curry!
I am sure you want to know what is Gateaux Piments or Gato Pima? Gateaux translate Fritters or Vada and Piments translates Chilli Pepper, so these are Chilli Fritters. These crispy outsides and soft inside Chilli Fritters are made with Split Chickpea or Chana Daal, green and red chilies and a couple of basic Indian spices, yes resembles South Indian Masala Vada or Paruppu Vadai,. These fritters are popular dish amongst the Mauritians and you can find them every nook and corner of this island, yes just the way you can find samosa in India and Chips in England.
So how these fritters make their way into the curry? I guess when you have leftover Gateaux Piments so they just throw into a hot and spicy finger licking gravy or sauce that is prepared with tomato, coconut milk, and spices, and serve it with round and soft gujarati rotlis, ghee rice, poori or ajwain paratha. This dish is fit for any occasion, whenever you feel like having it or any get-together, In Mauritius, this curry is served on a wedding day or any big occasion too.
Notes:-
Adjust spiciness according to your liking.
Chilli Fritters are freezable.
If you are preparing this curry for get together or for a crowd gravy can be made early. When ready to serve heat the gravy and toss the fritters into.
If you can't find fresh thyme, use ¼ tsp. carom seeds ( ajwain)
More Kofta Curry Recipes
1. Vegan Sweet Potato and Tofu Kofta Curry
2. Paneer and Palak Kofta Curry
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Gateaux Piments Curry
ingredients:
- 250g chana daal or split chickpeas
- 4 red dry chillies broken into pieces
- 2 fresh green chillies broken
- 100g spring onion chopped
- ½ medium red onion chopped
- 2 tbsp. freshly chopped coriander -optional
- Salt to taste
- Oil for deep frying
- 1 big onion finely chopped
- 1 tbsp. garlic, ginger puree
- 2 green chillies finely chopped
- 1 sprig fresh curry leaves
- 3-4 sprigs thyme
- 1 tsp. red chilli powder
- ½ tsp. turmeric powder
- 1 tbsp. ground coriander and cumin
- 1 tbsp. ground cardamom, fennel, and fenugreek seeds or powder - Saunf, Elychi and Methi
- ¼ tsp. cinnamon powder
- 1 tsp. Curry Powder
- 400ml coconut milk
- 2 tbsp. oil
- Fresh coriander for garnishing the curry
- 75g tomato puree -optional
instructions:
How to cook Gateaux Piments Curry
- Clean, wash and soak chana daal for at least 4-5 hours or overnight.
- Drain the water from the daal, and grind in a grinder until you get the coarse paste. (You won't need any water to make the paste, but if you really struggle to make a paste then add a couple of spoons)
- Now add all the other ingredients except oil and grind the mixture for 5 seconds.
- Remove the mixture into another bowl.
- Heat oil in a kadai or deep fryer, make small balls and gently drop them into the hot oil. (keep a couple of tablespoon of this paste to use in curry sauce)
- Fry these fritters on a medium to low heat until light golden brown and crispy.
- Remove it and leave on a kitchen paper.
- Enjoy hot with chai or chutney and leave some to make curry.
- To prepare gravy, heat oil in a pan or kadai.
- Add onion and fry until translucent, now add ginger and garlic puree.
- Fry this mixture for a couple of minutes then add curry leaves and thyme sprigs.
- Now add tomato puree and cook this mixture until oil separates from the mixture.
- Add all the ground masala and powders with salt and fritters paste.
- Cook the mixture until you get the really nice aroma of spices, then add coconut milk.
- Gently simmer the sauce or gravy for a few minutes.
- Now add fried chili fritters and let it simmer the curry for another five minutes.
- Turn off the heat and garnish it with fresh coriander.
- Serve hot.
- I served with mine with yellow rice and salad.
- Enjoy!
NOTES:
Chilli Fritters are freezable, once totally cooled store it in an airtight container then freeze it.
If you are preparing this curry for get together or for a crowd gravy can be made early, keep them in the refrigerator. When ready to serve heat the gravy and toss the fritters into.
If you can't find fresh thyme, use ¼ tsp. carom seeds in Hindi known as ajwain.
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Lathiya says
The name itself is interesting and reading the word chili fritters, this dish definitely got my attention...I love such spicy curries... looks ultimate
Avin says
Interesting curry, beautiful pics and a cute story. Well I am sure it had amazing taste❤
jayashree says
Something similar to kofta curry, though it is made of lentils here. Shall try your version soon..Jagruti
code2cook says
at first I though of it as non vegetarian curry but reading further I got to know its veg. Looking absolutely delicious with rice. surely very tasty.
Sharmila kingsly says
Love your props and backdrop.. It indeed adds beauty to this lipsmacking curry.. Delicious..
Unknown says
This looks so similar to our indian curries. Love the backdrop 😍😍 Did you paint it?
jcookingodyssey says
You are so right Afroz! Yes I did paint that backdrop myself a few weeks ago.
Unknown says
I am always in awe of your photography! Wish I could just be your neighbor for some time and learn from you! You make the food look so good! An absolutely delightful recipe with enticing photos.
jcookingodyssey says
Thank you Nandita. You are more than welcome and I can learn some videography from you too 🙂
Sonal says
Such a flavorful and robust curry! My parents visited Mauritius recently and were all Gaga over the beautiful landscape and lovely people..Bihari is one of their spoken languages too :)... Chana day pakoda curry sounds enticing with that exotic name!!
jcookingodyssey says
Thanks Sonal, your parents are so lucky to visit this place. Never knew they speak Bihari over there.
Give Me Some Spice says
This looks amazing. The fritters in coconut gravy sounds delicious.
jcookingodyssey says
Thank you!
Vidya Narayan says
Firstly, I have to appreciate the fact that you make a dish thinking about visiting the place someday. Loved that thought! Mauritius is on my list too, hopefully someday. The curry is very similar to ingredients that we make vada curry in South India. Loved the beautiful props, brilliant photography and most important, the inspiration behind the dish.
jcookingodyssey says
Thanks Vidya! Lol, Being a foodie I choose food and flavours first then holiday destination 😛
Ruchi's Veg Kitchen says
Wow curry looks amazing. Making something similar .. beautiful photography .Loved it
jcookingodyssey says
Thanks Ruchi 🙂
Unknown says
Hi Jagruti
This curry looks wonderfully delicious!I make fritters similar to these but coupling them with a coconut curry is genius! I can only imagine the dance of flavours especially with hot rice!
jcookingodyssey says
Thanks Divya.
Priya Satheesh says
Even in Tamilnadu, we have something similar to this. The curry looks delicious and lovely colour. And yeah, what a cute ladle 🙂
jcookingodyssey says
You are right. I too love that ladle 🙂
Simplyfood says
We tried a similar curry at A Mauritian restaurant in Southampton, it tasted delicious.I love your recreation of this dish it sounds so tasty.
jcookingodyssey says
Yes, It was the same restaurant I recommended to you.
Shobha says
This is similar to our Indian fritter curry..I had made Assamese Boror Tenga which is almost the same, spicy gravy with gram fritters..
jcookingodyssey says
Thanks Shobha!