Fish vindaye
Fish vindaye, from above
Non vegMauritius

Fish vindaye

Fried fish in a tangy mustard, turmeric and vinegar dressing with onions. Mauritius' pickled favourite.

45 minTime
32 gProtein each
mediumSpice
From vinha d'alhos2 chapters · 1 min read

Make it your way

Grandma's wayFried fish with mustard, turmeric and vinegar.
The original
367kcalsame
32 gproteinsame
2 gfibresame
45minutessame

Classic fish vindaye.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish600 g firm fish (tuna or kingfish), in chunks
Cooking oil (vegetable oil)for frying (about 40 ml absorbed) plus 1 tbsp
Onion2, in thick slices
Garlic5 cloves
Gingerthumb
Mustard seeds1 tbsp, ground
Turmeric (ground turmeric)1½ tsp
Vinegar4 tbsp
Green chilli3, slit
Sugar1 tsp
Saltto taste

Method

4 steps
  1. 1Season the fish with salt and a little turmeric and fry until golden. Drain.
  2. 2Grind garlic, ginger and mustard seeds into a paste.
  3. 3Cook the paste and turmeric in 1 tbsp oil for a minute, add onions, chillies, vinegar, sugar and a splash of water and cook 2 minutes.
  4. 4Pour over the fish and toss. Rest at least an hour, or overnight.
Serve it like this

Serve at room temperature with rice, bread or farata, with a few fresh chillies on top.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Fish vindaye: a bread or rice, a side, something to drink and something sweet.

Bread or rice Dholl puri90 min
Bread or rice Methi thepla40 min
With a main Rougaille40 min
On the side Coconut chutney10 min
On the side Aloo gobi35 min
To drink Alouda20 min
Something sweet Malai kulfi60 min
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