Vindaye Poisson

Name: Vindaye Poisson
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mauritian
Ingredients: 600g firm white fish fillets; 2 tbsp mustard seeds; 1 tsp ground turmeric; 4 cloves garlic, sliced; 1 thumb ginger, julienned; 2 onions, thinly sliced; 3 green chillies, slit; 3 tbsp white vinegar; 2 tbsp vegetable oil; Salt to taste; Oil for frying fish

Vindaye Poisson (veen-DAY pwah-SOHN)

Fish Vindaye

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 374 kcal

Fried fish fillets marinated in a tangy mustard and turmeric sauce with onions, garlic, ginger, and green chillies, served cold or at room temperature.

Nutrition & Info

Protein 32.0g

Carbs 12.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ mustard

Equipment Needed

skillet saucepan serving dish

Presentation Guide

Vessel: glass or ceramic dish

Garnishes: sliced onions, green chillies

Accompaniments: steamed rice, achards, bread

Ingredients

600g firm white fish fillets
2 tbsp mustard seeds
1 tsp ground turmeric
4 cloves garlic, sliced
1 thumb ginger, julienned
2 onions, thinly sliced
3 green chillies, slit
3 tbsp white vinegar
2 tbsp vegetable oil
Salt to taste
Oil for frying fish

Instructions

1
Season fish fillets with salt and turmeric, then shallow fry until golden on both sides. Set aside to cool.
2
Heat oil in a pan, add mustard seeds and let them pop. Add onions, garlic, and ginger, cooking until softened.
3
Add green chillies, remaining turmeric, and vinegar. Cook two minutes until the sauce is fragrant and tangy.
4
Layer the fried fish in a serving dish and pour the hot vindaye sauce over the top, ensuring fish is well coated.
5
Cover and let marinate at room temperature for at least one hour or refrigerate overnight for best flavor.
6
Serve cold or at room temperature as a picnic dish or with steamed rice.

💡

Did You Know?

Vindaye is Mauritius's answer to preservation cooking, as the vinegar and mustard act as natural preservatives allowing the dish to keep for days.

Chef's Notes

Equipment Tips

skillet
saucepan
serving dish

Garnishing

sliced onions, green chillies

Accompaniments

steamed rice, achards, bread

The Story Behind Vindaye Poisson

Vindaye is a uniquely Mauritian preparation that traces its origins to the Portuguese vinha d'alhos, filtered through Indian spice traditions. The technique of preserving fried fish in a spiced vinegar sauce was perfectly suited to the tropical climate where refrigeration was scarce. It became the quintessential picnic food, packed for beach outings and family gatherings, and remains one of the most distinctive preparations in the Mauritian culinary repertoire.

🕐 Traditionally enjoyed picnic food, cold lunch 📜 Origins: 18th century Indo-Portuguese

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