Chochoca Curry with Mauritian Flavors

Ingredients

In this Mauritian adaptation, the traditional Bolivian Chochoca is transformed into a curry dish by incorporating Mauritian spices and coconut milk. The original dish typically consists of boiled corn kernels served with cheese and sometimes accompanied by meat or vegetables. The Mauritian version adds a depth of flavor with the use of aromatic spices like turmeric, cumin, and coriander, and the creaminess of coconut milk. The result is a fusion of Bolivian and Mauritian culinary traditions, creating a unique and delicious dish. We alse have the original recipe for Chochoca, so you can check it out.

• 2 cups (400g) corn kernels 2 cups (400g) corn kernels
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small carrot, diced 1 small carrot, diced
• 1 small potato, diced 1 small potato, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon Mauritian curry powder 1 tablespoon Mauritian curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they turn golden brown.
3. 3.
   Add the Mauritian curry powder, turmeric powder, cumin powder, and coriander powder to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the diced carrot, potato, bell pepper, and tomato to the pan. Cook for 5 minutes, stirring occasionally.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Add the corn kernels to the pan and stir to combine.
7. 7.
   Cover the pan and let the curry simmer for 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Corn kernels — If using fresh corn, boil the corn cobs until tender and then cut the kernels off. If using canned or frozen corn, make sure to drain and rinse them before adding to the curry.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• Serve the Chochoca Curry with steamed rice or Mauritian-style roti for a complete meal.
• Feel free to customize the vegetables in the curry based on your preferences or seasonal availability.
• If you prefer a thicker curry, you can add a tablespoon of cornstarch mixed with water to the simmering curry and stir until thickened.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Mauritian-Inspired Chochoca Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or Mauritian-style roti for a satisfying and flavorful meal.

Presentation advice

To enhance the presentation, consider serving the Chochoca Curry in individual bowls, garnished with a sprinkle of Mauritian curry powder and a sprig of fresh cilantro. Pair it with a side of steamed rice or roti, and place a lime wedge on the side for an extra burst of tanginess.