Vindaye Poisson (Vindaye Pwason)
The Quirky Foodster Team
Ingredients
Method
- Season the fish with salt and turmeric, then pan-fry in 2 tbsp oil until golden on both sides; set aside.
- In the same pan, add the remaining oil and sauté the onion, garlic and ginger until softened.
- Stir in the ground mustard seeds and cook briefly.
- Add the vinegar and a splash of water, stirring to form a tangy sauce.
- Return the fish to the pan along with the sliced chilli, and simmer gently for 8–10 minutes.
- Season with salt and serve, ideally after resting for a few hours or overnight for the flavours to deepen.
Introduction: Pan-fried fish marinated and simmered in a tangy mustard and turmeric sauce, a distinctive tart main course found across Mauritian kitchens.
Cultural Background: Vindaye traces its roots to Indian vindaloo traditions, adapted in Mauritius into its own tangy, mustard-forward style, traditionally eaten the day after preparation once the flavours have had time to develop.
Tips: Allowing the dish to rest, even overnight in the refrigerator, significantly improves the depth of flavour, as is traditional. Fry the fish just until set, as it will continue to cook gently in the sauce.
Variations: Use vindaye on hard-boiled eggs or aubergine for popular vegetarian versions. Adjust the vinegar to taste for a sharper or milder tang.
Storage: Refrigerate in an airtight container for up to 3 days — flavour improves after a day.
Reheating: Reheat gently on the stovetop over low heat, stirring carefully, until warmed through.
Nutrition: Per serving (approx.): 300 kcal, 26 g protein, 18 g fat, 6 g carbohydrate.
FAQs:
Q: Why is vindaye better the next day?
A: The tangy mustard sauce continues to develop and mellow
Q: What else is vindaye used for?
A: It’s also popular made with eggs, aubergine or octopus.
- Firm white fish steaks — 600 g (1.3 lb)
- Mustard seeds, ground — 2 tbsp
- Turmeric — 1 tsp
- Garlic, minced — 4 cloves
- Ginger, minced — 1 tbsp
- Onion, sliced — 1
- Vinegar — 3 tbsp
- Oil — 3 tbsp
- Green chilli, sliced — 1
- Salt — to taste
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