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Fish Vindaye

Fish Vindaye is a traditional Mauritian recipe for a classic snack dish of tuna pickled in vinegar and spices that's typically served with baguettes (French bread). The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Fish Vindaye.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+12 hours to 14 days pickling)

Serves:

4

Rating:

Tags : CurryChilli RecipesSpice RecipesMauritius Recipes

This is one of my favourite spicy African curry-style dishes (actually a curried pickle), from the island of Mauritius. In reality, it's more of a pickle (but spicy nonetheless). The fish typically used is tuna that's cooked gently before bing allowed to cool and pickle. It's often served as a snack with a baguette.

Ingredients:

8 tbsp oil
250g (9 oz) fresh tuna
1/2 tsp cracked black pepper
2 garlic cloves, finely chopped
6–10 chillies, de-stemmed and sliced lengthways
1/2 onion, sliced thickly
1/2 tbsp vinegar
salt, to taste

For the Vindaye Spice Mix:
1/2 tbsp mustard powder
1/2 tbsp turmeric powder
1/2 tbsp chilli powder
1/2 tbsp cumin powder

Method:
Season the tuna liberally with the black pepper, patting it in to make sure it adheres.

Heat 5 tbsp of the oil in a pan or wok over medium heat and shallow fry the tuna pieces whole until they are nicely browned all over (about 5 minutes). Remove the tuna with a slotted spoon and set aside.

Take the pan off the heat and once it is cool enough to do so wipe the pan to get rid of the fish residue.

Heat the remainder of the oil over a low heat then remove the pan from the heat and add the Vindaye Spice Mix. Stir for 15 seconds (any longer and it’ll burn and get bitter) then add the garlic, chillies and onion, return to a medium heat and cook for 3 minutes.

At this point, take the pan off the heat and allow the mixture to cool.

In the meantime, cut the tuna into 2cm (4/5 in)-square chunks. Add the tuna back to the pan along with the vinegar and salt. Mix together to combine then turn into a serving bowl.

Transfer to your refrigerator and allow the mixture to cool in your refrigerator over night.

You can use the following day, though you can also allow the mixture to mature for up to two weeks in the refrigerator before eating. Serve with baguettes.