Recipe: Creole fish broth and “bred mouroum pti fye”

Brède mouroum leaves grow on trees and can reach up to 3 or 4 metres high. The branches are broken by children who climb in the trees, while the elderly have the wisdom and patience to pluck the branches.

Legend, Constance Lémuria

Legend, Constance Lémuria

The mouroum is little used these days. We wanted to bring it back into fashion.

Ingredients (Serves 4)

The fish:

  • 1.5kg whole white fish (grouper, if possible)
  • 1 carrot
  • 1 onion
  • 15g bilimbi (small local fruit)

1. Scale, dress, wash and fillet the fish. Remove all bones.

2. Crush them and drain off the bones by leaving them for an hour under a trickle of cold water. Soak them in a pan with cold water and bring them to the boil.

3. Skim off any impurities, add the carrot and onion, cut into chunks, and let it all gently simmer for an hour and a half.

4. Pour the bones out and pass the broth through a strainer. Adjust the seasoning.

5. Cut the fish fillets into cubes approximately 1.5cm square and chop the bilimbi.Fry the fish cubes with a little colourless oil and add the chopped bilimbi.

The garnish:

  • 500g brèdes mouroum leaves
  • 2 cloves of garlic
  • 5g chopped ginger
  • 8 slices of fried ginger
  • 12 garlic chips
  • 1 lemon confit
  • 2 tomatoes, diced
  • 1 lime
  • salt/pepper

1. In a small wide dish, cook the brèdes mouroum leaves in some olive oil. Add the garlic and chopped ginger, and season it with salt. Store it.

2. Cut the lemon confit into a small diamond shape. Store it.

3. For the finishing, take off the tomato skins and fry them.

Finishing and presentation

Arrange the cubes of fish on plates. Complete with the brèdes mouroum on top, the lemon confit, along with the fried tomato skins, the ginger and garlic chips. Top it all off with the hot fish broth.

 

Recipe: Mauritian style fish curry

One of the most popular dishes at Constance Le Prince Maurice, this fish curry is the perfect meal for sharing with friends.

Laguna Bar, Constance Le Prince Maurice

Laguna Bar, Constance Le Prince Maurice

Ingredients (Serves 4)

Fish curry:

  • 600 g white flesh fish ready to cook, and cut in cubes
  • 60 g Onions
  • 10 g Chopped Garlic
  • 10 g Chopped Ginger
  • 25 g Chopped Coriander
  • 10 g Thyme
  • 5 g Curry leaves
  • 200 g Diced Tomato
  • 35 g Curry powder ( best quality you can find)
  • 6 g Turmeric powder
  • 5 g Red chilli powder (optional)
  • 10 g Cumin powder
  • 10 g Coriander powder
  • 100ml of fish stock ( or water)
  • 50 ml Coconut milk
  • 50 ml oil
  • Salt and pepper

1. In a large pan, pour little oil. When it’s hot put the onions, garlic, ginger and the herbs cook for 5 minutes.

2. When the onion turn lightly brown in colour add the spices and simmer for 5 more minutes. Add diced tomato and cook on low heat for 5 more minutes. Add coconut milk and fish stock. Reduced to a nice consistency.

3. When you are ready to serve, eat up the curry sauce, add the fish and cook for 2 minutes. Switch off the fire, cover and allow resting for 10 to 15minutes (until the fish is cooked).

4. Add fresh chopped coriander. Serve hot with plain rice, lentils fricassee, tomato chutney, cucumber salad and any pickles from the supermarket.

Tomato Chutney:

  • 100 g fine-diced tomatoes
  • 20 g fine chopped coriander
  • 40 g fine chopped onion
  • 10 g Soya bean oil
  • Salt and pepper to taste

1. Mix all the above mentioned ingredients, season and serve.

Plain white rice:

  • 200 g Basmati rice
  • 500 g water
  • 4 g salt

1. In a pot boil the water; add some salt and the rice. Cook for around 15 minutes, strain in a colander and serve hot.

Cucumber salad:

  • 200 g cucumber
  • 20 g sliced onions
  • 5 ml white vinegar
  • 5 ml oil
  • Salt and pepper

1. Peel and slice the cucumber, mix with the sliced onions. Season with the other ingredients.

Recipe: Constance Fish Ceviche Acapulco Style

Delicious, fresh tasting and healthy, our Constance Moofushi fresh fish ceviche, Acapluco style makes a perfect starter or light lunch.

Fish ceviche acapulco style from Constance Moofushi Resort, Maldives

Fish Ceviche Acapulco Style

  • 1 lb fresh fish fillets, bite-size pieces
  • 1 medium onion, finely chopped
  • 1 cup chopped fresh tomato
  • 2 jalapeno peppers, seeds/stem removed, finely chopped
  • 2 lemons and 2 limes, juiced to make 3/4 cup – use more if needed
  • 1 tbs salt
  • 1/2 tsp pepper
  • 2 tbs extra virgin olive oil
  • 2 tbs fresh coriander, finely chopped
  • 1 ripe avocado

1. Place fish and onions in a non-metallic bowl. Add the citrus juice, salt and pepper and toss well. Cover and refrigerate for 3 hours.

2. To serve strain fish and onions through a sieve and discard the liquid.

3. Put fish and onions into another non-metallic (slightly chilled) serving dish. Add all remaining ingredients, except the avocado and toss well. Correct seasonings to suit your taste.

4. Slice avocado into 8 to 12 wedges. Serve in a separate bowl as garnish.

Maldivian tuna balls – Gullah

Deliciously tasty, these tuna balls from the Maldives are simple to make and use many store cupboard basics. Perfect for a bank holiday lunch.

Gullah tuna balls

Gullah tuna balls

  • 400g tuna
  • 1kg potatoes, not too large
  • 100g onion (finely chopped)
  • 5g fresh red chilli (deseeded & finely chopped)
  • 10g garlic (finely chopped)
  • 3g turmeric powder
  • 8g ground cumin
  • 10g fresh coriander leaves
  • Salt and pepper to taste

1. Spread a layer of salt on a baking sheet and arrange the potatoes on top.
2. Bake until a little overcooked, about 30 minutes. Let them sit until cool enough to handle, cut in half, and scoop out the flesh.
3. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater.
4. Combine remaining ingredients and mix carefully. Form into approx 50g balls and refrigerate until they are firm which makes them easier to handle for the next step.
5. Prepare the following divided between 3 separate shallow trays:

  • flour seasoned with sea salt and ground white pepper
  • 50ml milk and 1 egg lightly beaten
  • 200g of Panko (Japanese) Bread Crumbs (not strictly traditional but we like Panko for its very crispy texture & presentation)

6. Remove your Gullah from the fridge and roll through the seasoned flour, patting off the excess to produce light coating.
7. Now with your left hand roll the floured ball through egg wash, lifting it out and rolling it in the palm of your hand to remove the excess egg wash before gently placing it in the bread crumbs. Roll your tuna ball through the bread crumbs with your right hand, until you have an even coating.
8. Deep fry until outside is golden brown and crisp.

Rougail of sea bass with cèpe mushrooms and black lentils

This warming and nutritious fish rougail, served with rice and lentils, is perfect for a weekend meal when you can take your time preparing, and then enjoying. your food.

Beach dining at Constance Moofushi Resort

Relaxed beach dining

Serves 4
Preparation time:
1 hour
Cooking time: 1 hour and 40 minutes
Soaking time for lentils: 30 minutes

For the rougail

  • 4 seabass steaks
  • 4 tbsp sunflower oil
  • 2 onions
  • 3 cloves garlic
  • 1 tsp finely chopped ginger
  • 400g small tomatoes
  • 3 tbsp thick tomato coulis
  • 2 sprigs thyme
  • 2 sprigs parslety
  • 5 curry leaves
  • 1 fresh green chilli
  • 5 sprigs fresh coriander, chopped
  • 300g fresh cèpe mushrooms
  • salt and pepper

For the fricassed black lentils

  • 100g black lentils
  • 2 tbsp oil
  • 1 onion
  • 2 cloves garlic
  • 1 tsp finely chopped ginger
  • 2 sprigs thyme
  • 2 sprigs parsley
  • 3 curry leaves
  • 3 tomatoes
  • salt and pepper

1. Soak the lentils for 30 minutes.
2. Prepare the rougail by cutting each fish steak into 4 pieces. Peel onion and garlic, chop them separately, as well as fresh coriander and curry leaves. Finely dice the tomatoes.
3. Season the fish with salt and pepper on both sides, then fry them in oil for 2 or 3 minutes on each side until golden. Set aside.
4. In the same pan, sauté onions, garlic and ginger for 3 minutes without colouring. Add tomatoes, let stew and reduce for 15 minutes on low heat. Add thyme, parsley, curry leaves, chilli and tomato coulis. Cook for 20 minutes on low heat.
5. Slice the cèpes, add salt and pepper, then pan-sear them on high heat for a few moments. Add fish and cèpes to the sauce and let it stew for 10 minutes. If the sauce is too thick, add a little water. Correct seasoning, then sprinkle with chopped coriander.
6. Prepare the black lentil fricassée: peel the onion and garlic, chop them separately. Finely dice tomatoes.
7. Fry onion in a little oil in a saucepan, then add chopped garlic and ginger. Stew for 2 to 3 minutes. Add tomatoes, let them stew and reduce for 10 minutes.
8. Add black lentils, thyme and curry leaves, 50cl water, salt and pepper. Simmer on low heat for 30 minutes, then correct seasoning.
9. Serve the rougail hot, with plain boiled white rice and the lentils on the side.

 

Recipe: Sliced fillet of fish served raw with passionfruit marinade

Looking for a tasty appetiser to add a bit of pazazz to a festive dinner? Try this delicious and easy to make fish dish to bring a taste of the Maldives to your home this Christmas.

Fresh fish
Fresh fish

Serves 4

Ingredients:

  • 500g clean fillet of fresh white fish (firm flesh)
  • 1 soup spoon of fresh passionfruit per person (scoop out the pulp and seeds from the shell)
  • 20cl good extra virgin olive oil
  • juice of 1 small lime
  • chopped herbs to taste (mint, basil, flat parsley, coriander, chives)
  • small onion or shallot, thinly chopped
  • salt flakes and freshly ground pepper
  • chopped chilli to taste

1. Brush four flat plates with olive oil. Sprinkle with salt.
2. Cut the fish fillet into slices of approximately 3mm thick (don’t slice it too thinly so you can enjoy texture of fish). Lay the slices evenly on the 4 plates as you go.
3. Leave the plates in the fridge, and then prepare the dressing.
4. In a bowl, place the passionfruit pulp and seeds. Add lemon juice and onion to taste.
5. Season with salt and pepper.
6. Mix together with a whisk, and add the olive oil slowly to the mix.
7. Check seasoning.
8. Add the fresh herbs to the marinade.
9. Spread the marinade evenly on the fish and leave it to marinate for 10 minutes at room temperature.
10. You can finish the dish with your choice of toppings such as small croutons, pomegranate, fresh tomato, toasted pine nuts, rocket, lambs lettuce… Enjoy!