Salted fish with Creole sauce
Make a creole sauce (rougaille) with some garlic, thyme, whole peeled tomatoes and onions cooked on a medium flame for about 10 mins Open a P’tit Salé fried snoek packet…
FISH CURRY (for 8 persons)
Ingredient: 4 tbsp of Steward’s Lazzat curry powder (40 g) 1Kg of fish 1 tbsp of lemon juice 1 tbsp of turmeric Powder (10 g) 10 tbsp of oil for…
MEAT CURRY (for 8 persons)
Ingredients : 4 tbsp of Steward’s Lazzat Curry powder (40 g) 1Kg of meat cut into cubes ½ kg of fried potato cubes 1 tsp ginger paste 2 tbsp garlic…
STEWARD’S LAZZAT HALEEM (for 10 persons)
Ingredients: 5 tbsp of Steward’s Lazzat haleem spice mix (50g) 750g meat/chicken with bones cut into pieces 1tbsp garlic paste 1tbsp ginger paste 2 tsp salt 20g black lentils 20g…
STEWARD’S LAZZAT DAUBE (for 8 persons)
INGREDIENTS: 3 tbsp Steward’s Lazzat daube spice mix (30g) ½ kg meat, cut into pieces ½ kg potatoes, peeled and fried 2 - 3 medium onions chopped 50 g fried…
Kalia (for 8 persons)
Ingredients: 6 tbsp Steward’s Lazzat kalia spice mix (60g) 1 ½ kg chicken/meat/fish cut into pieces 1 tsp ginger paste 2 tbsp garlic paste 1 cup plain yoghurt (250ml) 1…
MAURITIAN BIRYANI(6 serves)
INGREDIENTS: 7 tbsps Steward’s Lazzat Biryani spices (70g) 1½ kg chicken/meat/fish, cut into pieces 750g soaked basmati rice, half cooked with a pinch of salt and drained 1 tbsp garlic…