Mauritian Fish Vindaye

What you’ll need

7 tools across 7 steps.

• mixing bowlEssentialstep 1
• pan (optional, for hot water)Essentialsteps 2, 4, 5, 6
• TongsEssentialstep 2
• kitchen towelEssentialstep 2
• Food processorstep 3
• Mortar and pestlestep 3
• serving platterstep 7

Method

1. 1

   Prepare and Marinate the Fish

   Pat dry the 500 g fish fillets thoroughly. In a bowl, season the fish pieces with 5 g salt, 2 g black pepper, and 5g ground turmeric (half of the total amount). Gently toss to ensure the fish is evenly coated. Set aside to marinate for at least 10 minutes while you prepare other ingredients.

   Drying the fish well is crucial for a crispy exterior when frying. You can marinate the fish for up to 30 minutes in the refrigerator for deeper flavor.

   Timer: 15 minmixing bowl
2. 2

   Fry the Fish

   Heat 60 ml vegetable oil in a large non-stick pan or cast-iron skillet over medium-high heat. Once hot, carefully add the marinated fish pieces in a single layer, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the fish from the pan and place on a plate lined with paper towels to drain excess oil. Set aside.

   Frying the fish in batches prevents the pan from cooling down, which can lead to soggy fish. The fish doesn't need to be fully cooked through at this stage, as it will simmer briefly later.

   Fry Fish: 6 minpan (optional, for hot water)Tongskitchen towel
3. 3

   Prepare the Vindaye Paste

   While the fish is frying or cooling, prepare the Vindaye paste. In a small food processor or mortar and pestle, combine the 15 g yellow mustard seeds, 4 cloves garlic cloves, 15 g fresh ginger, the remaining 5g ground turmeric, and 60 ml white vinegar. Blend or grind until a smooth, thick paste forms. Add a tiny splash more vinegar if needed to achieve the desired consistency.

   For a more traditional texture, a mortar and pestle will give a coarser paste, which some prefer. Ensure the paste is smooth for the best flavor distribution.

   Timer: 5 minFood processorMortar and pestle
4. 4

   Sauté Aromatics

   Drain most of the oil from the pan used for frying the fish, leaving about 1-2 tablespoons. Heat the remaining oil over medium heat. Add the 1 unit thinly sliced onion and sauté for 5-7 minutes until softened and translucent. Then, add the 2 units green chillies and 1 sprig curry leaves, and sauté for another 2 minutes until fragrant.

   Be careful not to burn the curry leaves; they release their aroma quickly. If you prefer less spice, you can remove the seeds from the green chillies.

   Sauté Onions: 7 minSauté Chillies/Curry Leaves: 2 minpan (optional, for hot water)
5. 5

   Cook the Vindaye

   Add the prepared Vindaye paste to the pan with the sautéed aromatics. Cook, stirring constantly, for 3-5 minutes over medium-low heat until the raw smell of the spices disappears and the paste darkens slightly and becomes fragrant. If the mixture becomes too dry, you can add a tablespoon of water or vinegar to prevent sticking.

   Cooking the spice paste thoroughly is key to developing the deep, complex flavors of the Vindaye. Don't rush this step.

   Cook Vindaye Paste: 5 minpan (optional, for hot water)
6. 6

   Combine and Simmer

   Gently fold the fried fish pieces into the Vindaye mixture in the pan. Ensure the fish is coated with the spice paste without breaking it apart. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes to allow the flavors to meld and the fish to absorb the Vindaye sauce. Taste and adjust seasoning with more salt or vinegar if desired.

   Be very gentle when stirring the fish to prevent it from flaking. The Vindaye is meant to be a dry, pickled curry, so avoid adding too much liquid.

   Simmer Vindaye: 7 minpan (optional, for hot water)
7. 7

   Serve Mauritian Fish Vindaye

   Your Mauritian Fish Vindaye is ready! Serve hot or at room temperature. It pairs wonderfully with steamed white rice, crusty bread, or rotis. Vindaye also tastes excellent the next day as the flavors deepen.

   Vindaye is traditionally served as a side dish or part of a larger meal. It can be stored in an airtight container in the refrigerator for up to 3-4 days.

   Timer: 2 minserving platter