Fish Vindaye (Mauritian Mustard and Turmeric Fish)
Local name: Vindaye de poisson
In short: Fried fish steaks coated in a tangy sauce of onion, garlic, ginger, mustard seeds, turmeric and vinegar, served at room temperature with rice or bread. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 1 h
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Vindaye is a tangy Mauritian dish in which fried fish is steeped in a sharp, golden sauce of onion, garlic, ginger, mustard seeds, turmeric and vinegar. It is served at room temperature and improves after a night in the fridge, which makes it a favorite for picnics, lunch boxes and Christmas tables. Octopus, chicken and vegetables get the same treatment. Eat it with plain rice, bread or a baguette.
Instructions
- Pat the fish dry and rub it with the 1/2 teaspoon of turmeric and the salt.
- Heat the frying oil in a wide pan over medium-high heat. Fry the fish for 3 minutes per side, until golden and cooked through to 63°C (145°F). Drain on paper towels and place in a shallow dish.
- Wipe out the pan, add the 3 tablespoons of oil and cook the onions for 4 to 5 minutes, until soft but still slightly crisp.
- Add the garlic, ginger and chili and cook for 1 minute. Stir in the mustard seeds and 1 teaspoon of turmeric for 30 seconds.
- Pour in the vinegar and water, add the salt and sugar and simmer for 5 minutes, until the sauce is slightly reduced and the raw vinegar smell softens.
- Pour the hot sauce over the fish, cool to room temperature, then cover and rest for at least 1 hour, or overnight in the fridge. Serve at room temperature.
Tips
- Choose firm fish that holds its shape, such as kingfish, tuna, swordfish or thick cod. Fry it until golden before saucing.
- Keep vindaye refrigerated and do not leave it out for more than 2 hours. It keeps for 3 days in the fridge and tastes best on the second day.
Questions and answers
Is vindaye served hot or cold?
At room temperature or slightly cool. It is made ahead on purpose, because resting lets the sauce soak into the fish.
How spicy is fish vindaye?
Mild to medium. The mustard and vinegar give it a tangy bite, and the chili is optional.
Can I make vindaye with something other than fish?
Yes. Octopus, chicken, shrimp and vegetables such as cauliflower all work. Cook the main ingredient first, then soak it in the sauce as for the fish.
How long does it take to make Fish Vindaye (Mauritian Mustard and Turmeric Fish)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Fish Vindaye (Mauritian Mustard and Turmeric Fish)?
About 360 kcal per serving, with 40 g of protein, 12 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 12 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
