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