Sundaram Spices Roche Carri

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Bouillon Crabe

Bouillon Crabe is a very popular soup in Mauritius. It is also very effective to fight hangovers ;). We tried the recipe for you and believe me, it is super simple and delicious.

Bouillon crabe

For 2-4 people (depending on your hangover)

You will need:

  • 4 crabs (I used King crabs)
  • 4 tomatoes
  • 2 Tsp oil
  • 1 onion, sliced
  • 1 Tbsp chopped thyme
  • Green chilies, finely chopped (according to taste)
  • 1 Tsp Ginger and Garlic paste
  • 2 Cups Chicken stock
  • 1 Cup water
  • Salt and Pepper
  • A bunch of fresh Coriander, chopped (Cilantro)


  • Clean up the crabs and separate into pieces. Season with salt and pepper.
  • Heat the oil in a big pot and make a rougaille – Put in the onions, chopped thyme,ginger and garlic paste and chilies. Mix well then add the tomatoes and season with salt.
  • Simmer for 5-10 minutes then add half of the chopped coriander, the water and the chicken stock.
  • Bring to a boil then dump the crab pieces into the bouillon and let it cook for 5 mins. Check the seasoning and add more salt if necessary. Cover and boil for 10 more minutes.
  • The crabs are cooked when they get a reddish orange hue. Take off the heat.
  • Garnish with coriander and the bouillon is ready à être déguster.

A couple of quick tips about this recipe:

First, the crabs cook quicker than you would think so monitor them as soon as they turn red else the crab meat will be overcooked and will float. Since the “meat” is pretty sparse in the crab, you would not want that.

Secondly, this soup can be made rather quickly. The ingredients are very basic but the key to a successful bouillon is a good chicken stock. If you can’t get it ready-made, you can make some of your own. See recipe in the next post. And the best thing about it is that you can always re-use the stock to make other goodies such as bouillon boulettes or a “Mauritian” risotto.

Written by Yoginee Nagapa-Chetty — December 18, 2012

Tandoori Chicken

 Today was a beautiful sunny day. Summer is surely creeping up on us. Its funny how time runs by us so fast. In the blink of an eye, you find yourself being superwoman in 2011. It’s hard but when you get home after a long day (usually after fighting with a lot of other people), the only balm to your soul is a good homemade chicken tandoori. If this is the reward then… World bring it on!!

Tandoori Chicken
(2 servings)

You will need:
  • 20g Sundaram Epices pour Tandoori (Tandoori Spices)
  • 1 cup of Natural yogurt
  • Juice of 1 fresh lemon
  • 2 Tsp of Ginger and garlic paste
  • 4 Chicken thighs
  • Salt according to taste
  • Prick the flesh of the chicken all over with a fork. Using a sharp knife, cut slashes in the chicken to allow the marinade to penetrate well. Place the chicken in a large, shallow dish.
  • To prepare the marinade: Mix the Sundaram Epices pour Tandoori (Tandoori spices), lemon juice, garlic and ginger paste and salt (according to taste) into a smooth paste with a little water. Add in the yogurt and mix well.
  • Smear this marinade all over the chicken and rub it into the slashes, turning the chicken over several times. Cover and refrigerate for 8 hours or overnight (Do not marinate for longer than 2 days).
  • Remove the chicken from the refrigerator at least 30 minutes before cooking. The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking.
  • Take the chicken from the bowl, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and sear quickly (sealing in the juices) then grill until brown on both sides for about 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife. Do not overcook or the chicken will dry out.
  • If you don't have a grill you can also bake the chicken. Preheat the oven to 450F or 200C. Place the chicken on a rack over a dish (to collect the juices and not end up with a greasy dirty oven like me), brush or spray with oil, and cook, turning once, 25 to 30 minutes until the chicken is cooked.

Serve with sprigs of cilantro, a hearty salad and a piece of baguette.

You can also use this recipe for barbecue as a substitute for pork chops or beef. It can be accompanied by any BBQ side dish (pasta, rice, potato salad) with relish.

Let your imagination run wild foodies!!

Written by Yovadee Nagapa-Chetty — October 29, 2012

Stuffed Eggplant Mauritian style

Rainy days like today make me crave for comfort foods. Except that it's been over a year since I have been to Mauritius and I am out of goodies. I know that they do sell some Mauritian goodies in Paris, at Strasbourg St Denis but I never go there. I just find it outrageous to pay 5€ for a Phoenix beer when it's worth 3 times less back home. Yes, I am cheap :)

Anywho, so I got out of work and I rummaged through my pantry looking for yummy corn mutton or mine apollo (instant noodles) but nothing so I came up with my own comfort food sample with the ingredients I had at hand namely eggplant (LOVE eggplant) and chicken. You can substitute the chicken for minced lamb for an even more amazing variation.
Now most of you here know my obsession for stuffed food. Eggplant, bell peppers, tomatoes, you name it. I adapted this recipe from Michael Chiarello. It's really easy and oh so good!

Stuffed Eggplant
(Serves 2)

You will need:
  • 1 large eggplant
  • 1 chicken breast (diced into tiny pieces)
  • 1 big onion, small diced
  • 3 twigs of Thyme
  • 2 cloves garlic, crushed
  • 2 tsp virgin oil
  • 1 green chili (optional)
  • 1 chopped tomato
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1 cup Grated Cheese (cheddar, emmental, mozzarella)
  • Salt and Pepper to taste
  • 1/4 cup water
  • 1 teaspoon of Sundaram Spices Garam Masala
  • 1/2 teaspoon paprika (optional)

  • Cut the eggplant in half and let sit in salted water for 15 mins (it removes the bitterness).
  • Preheat the oven at 180°C for 10 mins.
  • Scoop out the center, leaving enought flesh on the sides for the skin to hold its shape when baked. Coat the skin evenly with some olive oil (apply the oil in your hands and rub it on the eggplant' skin so that it doesn't get burnt). Chop the scooped out flesh.
  • In a deep ovenproof dish, put a dash of olive oil and the water. Put the empty eggplant halves (skin down) and cook in the oven for 15 mins or until tender.
  • In the meanwhile, season the tiny diced chicken with the garlic, salt and pepper. In a pan, put the rest of the oilve oil and allow the chicken to cook for 15 mins. Add the chopped eggplant flesh, the thyme, diced onion, chili, paprika and tomato. Season with salt and pepper. Mix and let it simmer until the eggplant is fully cooked (approx. 15-20 mins).
  • Turn off the heat. Add the egg, cheese (keep some on the side for the topping) and garam masala. Mix well.
  • Fill the scooped-out eggplants with this mixture. Top with breadcrumbs and cheese.
  • Place them back in the oven-proof dish (without the water) and cook for 25 mins in the preheated oven.
  • Let cool briefly and serve with tomato salsa and bread.

Written by Yovadee Nagapa-Chetty — June 11, 2012

Quick Dinner Idea - Shrimp Pesto Pasta

Yesterday, after a loooong day driving around for work deliveries, I just wanted to come home and unwind. Only the parents were away for the weekend and that meant no steaming dinner waiting on the table. Tough luck! I thought long hard at my options: heat up a frozen pizza or come up with a really fast dinner. After a quick tour in the pantry I decided on my all-time favorite pasta:  the Tagliatelle. 

I discovered this yummy variation when I was visiting my sister in Paris. As all Mauritians, I am undoubtedly a great fan of macaroni (my mom used to make it veggie-style on Fridays) and spaghetti. But tagliatelle is so much easier and fun to cook with (it cooks faster than spaghetti) and I usually recommend getting it fresh. 

Anyway, I chose to whip up some quick creamy pesto tagliatelle for dinner to reward myself for another great productive day.

Creamy Shrimp Pesto Pasta
(Serves 4)

You will need:
  • 500g tagliatelle pasta
  • 500g large shrimp, peeled and deveined
  • 75g Pesto
  • 1 tbsp butter
  • 3 garlic pods, crushed
  • Small handful parsley, chopped
  • Grated Parmesan cheese ( Kraft works too : )
  • 1/2 cup heavy cream (optional)
  • Salt & Pepper
  • Garam Masala (2 pinches)

  • Bring a large pot of lightly salted water to a boil. Add tagliatelle pasta, and cook until al dente; drain.
  • In a pan, heat butter and add the crushed garlic. Stir in the chopped parsley, followed closely by the shrimps. Season with salt and pepper and cook for about 5 mins, until they turn pink. Reserve.
  • Pour the pesto in a large saucepan and heat for 2 mins. Ass the cream.
  • Turn off heat and add the shrimps and tagliatelle. Mix thoroughly. Season again if need be. 
  • Sprinkle with Parmesan cheese (or Kraft) and Garam Masala and serve hot!
I added some cream to the pasta to have a more consistent sauce but you can omit it if you don't have any at hand.

Try this recipe for a romantic quick dinner. It works wonders!

Written by Yoginee Nagapa-Chetty — June 10, 2012


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