Fish Vindaye (Vindaye Poisson)
A classic Mauritian pickle dish featuring firm fish (often tuna) marinated and lightly fried, then preserved in a tangy, spicy mixture of mustard seeds, turmeric, vinegar, onions, and chilies. It's a flavorful appetizer or side dish.
🧂 Ingredients
- 500 g Firm white fish(e.g., tuna, swordfish, or kingfish, cut into 2cm cubes)
- 1 tsp Salt(divided)
- 0.5 tsp Black pepper(freshly ground)
- 4 tbsp Vegetable oil(divided)
- 2 medium Onions(thinly sliced)
- 4 cloves Garlic cloves(sliced)
- 2 medium Green chilies(halved lengthwise (adjust to taste))
- 6 sprigs Curry leaves
- 2 tbsp Black mustard seeds(coarsely ground)
- 2 tbsp Turmeric powder
- 0.25 tsp Methi seeds (fenugreek seeds)(optional)
- 3 tbsp White wine vinegar(or lemon juice)
- 1 tsp Sugar(optional, to balance acidity)
👨🍳 Instructions
- 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.
💡 Tip: Frying the fish briefly helps it hold its shape and absorb flavors. - 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.
💡 Tip: A paste ensures even distribution of spices. - 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
Add the sliced garlic, curry leaves, and halved green chilies to the pan. Sauté for about 1 minute until fragrant.
⏱️ 1 minute - 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
Add the fried fish pieces to the pan. Gently toss to coat them with the vindaye mixture. Add the remaining sliced onions.
💡 Tip: Toss gently to avoid breaking the fish. - 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.
💡 Tip: Adding vinegar off the heat preserves its tanginess. - 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💡 Tip: Vindaye is a pickle and improves with time.
💡 Pro Tips
- ✓Use firm fish that can withstand frying and pickling.
- ✓Adjust the amount of chilies and vinegar to your preference.
- ✓Serve as an appetizer with crusty bread, or as a side dish with rice.
🔄 Variations
- Some recipes include a pinch of asafoetida (hing) for an extra layer of flavor.
- A dash of lemon juice can be used instead of vinegar.