Vindaye

Mauritian Fish Vindaye

A classic Mauritian pickle-style dish of fried fish steeped in a sharp, mustardy turmeric marinade. It is traditionally eaten cold or at room temperature with rice or bread, and improves after resting for a few hours.

Prep

30 min

Cook

25 min

Total

55 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1⅓ lb) firm white fish fillets (kingfish, tuna, or snapper), cut into 3 cm / 1¼ inch steaks or chunks
• •1 tsp ground turmeric, divided
• •1 tsp salt
• •150 ml (5 fl oz) neutral oil (vegetable or sunflower), for frying
• •2 tbsp yellow mustard seeds
• •6 cloves garlic, thinly sliced
• •20 g (¾ oz) fresh ginger, cut into fine matchsticks
• •3 fresh green chillies, slit lengthwise, or to taste
• •120 ml (4 fl oz) white vinegar, cane vinegar if available
• •1 medium onion, thinly sliced (optional, common in home versions)
• •1 tsp ground turmeric, for the marinade

Steps

1. 1 Pat the fish pieces dry. Rub with ½ tsp turmeric and the salt. Set aside for 15 minutes.
2. 2 Heat about 80 ml (2½ fl oz) oil in a frying pan over medium-high heat. Fry the fish in batches until golden and just cooked through, about 3–4 minutes per side. The fish should flake easily and reach an internal temperature of 63°C / 145°F. Drain on paper towels and set aside.
3. 3 Wipe out the pan. Add the remaining oil over medium heat, then add the mustard seeds. Cover briefly and let them pop, about 30 seconds.
4. 4 Add the garlic, ginger, chillies and onion (if using). Fry gently for 2 minutes until fragrant but not browned.
5. 5 Stir in the remaining ½ tsp plus 1 tsp turmeric and fry for 30 seconds.
6. 6 Pour in the vinegar, bring to a simmer, and cook for 1 minute.
7. 7 Remove from the heat. Gently fold in the fried fish so each piece is coated in the marinade.
8. 8 Transfer to a clean jar or non-reactive container, pour over any pan juices, and let cool uncovered to room temperature.
9. 9 Cover and refrigerate for at least 4 hours, preferably overnight, before serving. Vindaye is eaten cold or at room temperature with rice or bread, and keeps for up to 4 days refrigerated.