Chicken and Prawn Curry

I could doze through many an afternoon after filling up on this curry, which features the unusual combination of prawns and chicken. It is similar to the Indian version but stands out with its Mauritian twist. The difference, as London-based Mauritian food blogger Brinda Bangaroo explained to me, is that aubergine is usually added to the Mauritian version, giving it a thicker consistency. Also, the blend is milder than a South Indian curry or Goan vindaloo.