A Zesty Island Pickle: Mauritian Fish Vindaye (Vindaye de Poisson)
Details
This pickled fish is a flavour explosion in every bite.
Ingredients
Instructions
Prepare the Fish
Pat the fish cubes dry and season them generously with salt and pepper.
Fry the Fish
Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Carefully fry the fish in batches until golden brown and cooked through. Remove the fish from the pan and set it aside, reserving the oil.
Sauté the Aromatics
In the same pan with the reserved oil, reduce the heat to medium. Add the ginger and garlic paste, crushed mustard seeds, thyme, and curry leaves. Fry gently for about 3-4 minutes until fragrant.
Make the Marinade
In a small bowl, mix the turmeric powder with the vinegar and optional sugar to form a paste. Add this paste to the pan and stir continuously for a minute.
Combine
Add the onion petals to the pan and cook for a few minutes until they are soft but still have a slight crunch. Turn off the heat. Gently add the fried fish to the pan, tossing to ensure everything is well-coated with the marinade. Stir in the sliced chilies if you're using them.
Marinate and Serve
Transfer the vindaye to a glass container. You can serve it warm, but for the best flavour, allow it to cool, cover, and let it marinate in the refrigerator for at least a few hours, or ideally overnight. The dish is traditionally served at room temperature with fresh baguette slices to soak up the zesty, garlicky oil.
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