Entree: Mauritius – National Cuisine – Vindaye Poisson (Mauritian pickled and spiced fish marinated with mustard, turmeric, vinegar, and aromatics)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Additional
30 min
Total
1 hr 5 min
Ingredients
- 1 1/2 lb (680 g) firm white fish fillets (such as snapper, cod, or kingfish), cut into 2-inch pieces
- 3 tbsp (45 g) ground yellow mustard or prepared sharp mustard
- 1/2 cup (120 ml) white or cane vinegar
- 1 tsp (3 g) turmeric
- 1 tsp (2 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) sugar
- 1/2 cup (120 ml) vegetable oil for frying (plus 1 tbsp (15 ml) for sauce)
- 1 tbsp (15 ml) mustard seeds (for tempering)
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves (12 g) garlic, minced
- 2–3 green chiles, sliced (optional)
- 8–10 curry leaves (fresh if available)
- 1 tbsp (15 ml) tomato paste (optional, for color and body)
- 2 tbsp (30 ml) water (to loosen sauce if needed)
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
Instructions
1. Combine the ground/ prepared mustard, vinegar, turmeric, 1 tsp (2 g) salt, 1/2 tsp (1 g) pepper and sugar in a bowl. Add the fish pieces, toss to coat, and marinate 20–30 minutes (or up to 2 hours in the refrigerator). Remove fish from marinade (reserve the marinade). Lightly pat fish dry and shallow-fry in 1/2 cup (120 ml) hot oil in batches until just cooked and lightly golden, 2–3 minutes per side; drain on paper towels and set aside.
2. In a clean pan heat 1 tbsp (15 ml) oil over medium heat. Add mustard seeds and curry leaves; when seeds begin to pop, add sliced onion and sauté until soft and golden, 6–8 minutes. Stir in garlic, chiles, and tomato paste if using; cook 1–2 minutes. Pour in the reserved mustard–vinegar marinade and 2 tbsp (30 ml) water if the sauce is too thick, bring to a gentle simmer and adjust salt. Return the fried fish to the pan, spoon the hot mustard sauce over it, simmer 3–4 minutes to marry flavors, then remove from heat. For best flavor let the Vindaye rest for several hours or overnight in the refrigerator before serving. Garnish with chopped cilantro and serve with steamed rice.
