👨‍🍳 作り方

1. 1

   Season the fish cubes with 1/2 tsp salt and black pepper. Heat 2 tbsp of vegetable oil in a large frying pan over medium-high heat. Gently fry the fish pieces for about 1 minute per side until lightly golden and just cooked through. Be careful not to overcook. Remove fish from the pan and set aside.

   💡 プロのコツ: Frying the fish briefly helps it hold its shape and absorb flavors.
2. 2

   In a small bowl, mix the ground mustard seeds, turmeric powder, methi seeds (if using), and remaining 1/2 tsp salt. Gradually add 2 tbsp of vinegar (or lemon juice) and a little water to form a thick paste. Stir in the sugar if using.

   💡 プロのコツ: A paste ensures even distribution of spices.
3. 3

   In the same frying pan, add the remaining 2 tbsp of vegetable oil over medium heat. Add 1/3 of the sliced onions and cook until slightly translucent, about 2-3 minutes. Do not brown them.

   ⏱️ 3 minutes
4. 4

   Add the sliced garlic, curry leaves, and halved green chilies to the pan. Sauté for about 1 minute until fragrant.

   ⏱️ 1 minute
5. 5

   Add the prepared mustard-turmeric paste to the pan. Stir well and cook for about 30 seconds to a minute until aromatic.

   ⏱️ 1 minute
6. 6

   Add the fried fish pieces to the pan. Gently toss to coat them with the vindaye mixture. Add the remaining sliced onions.

   💡 プロのコツ: Toss gently to avoid breaking the fish.
7. 7

   Remove the pan from the heat. Stir in the remaining 1 tbsp of vinegar (or lemon juice). Drizzle with a little extra oil if desired.

   💡 プロのコツ: Adding vinegar off the heat preserves its tanginess.
8. 8

   Transfer the vindaye to a clean glass container. Cover and refrigerate for at least 24 hours before serving to allow the flavors to meld. It can be stored in the refrigerator for up to a week.

   ⏱️ 24 hours

   💡 プロのコツ: Vindaye is a pickle and improves with time.