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1
Grind the Mustard-Turmeric Paste
10 Mins
No heat — room temperature, about 20°C (68°F)
Put the coarsely ground mustard seeds in a small bowl with the ground turmeric, chopped garlic, chopped ginger, fenugreek seeds and a pinch of the salt. Add 2 tablespoons of cold water and stir, or grind briefly, until you have a thick, spoonable paste.
Keep the paste thick, not runny — it should coat the fish rather than slide off it.
Done when: A thick, golden paste that holds its shape on a spoon.
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2
Fry the Fish Until Golden
8 Mins
Oil at about 175°C (350°F)
Heat 30g of the oil in a large frying pan over medium-high heat until it shimmers. Lay the fish chunks in a single layer without crowding the pan and fry for about 2 minutes per side until golden at the edges. The fish does not need to be cooked through yet. Lift it out onto a plate.
Fry in two batches if the pan is small — crowded fish steams, and steamed fish falls apart in the sauce.
Done when: Golden edges and a firm surface; the centre can still be slightly translucent.
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3
Soften the Onions and Bloom the Spices
5 Mins
Medium heat, about 160°C (320°F)
In the same pan, add the remaining 15g of oil. Fry one third of the sliced onions with the pepper strips until just translucent, about 2 minutes — they should stay a little crunchy. Add the curry leaves, then the mustard-turmeric paste, and stir for 1 to 2 minutes until fragrant. Do not let the mustard cook too long or it turns bitter.
The paste is ready when it smells warm and nutty; if it starts to darken, take the pan off the heat at once.
Done when: Onions soft but still crunchy, paste fragrant and a shade darker.
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4
Simmer the Fish in the Vinegar Sauce
10 Mins
Gentle simmer at about 95°C (200°F)
Pour in the white wine vinegar and the water, add the sugar and the remaining salt, and bring to a gentle simmer. Slide the fried fish back into the pan, spoon the sauce over it, cover and simmer on low for 5 to 8 minutes until the fish is opaque and flakes easily. Check the thickest piece reaches 63°C (145°F) inside.
Turn the fish once, gently, with a wide spoon — tongs and forks break the chunks apart.
Done when: Fish opaque throughout and flaking easily, coated in a glossy golden sauce.
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5
Rest the Vindaye Before Serving
30 Mins (or overnight)
Rest at room temperature, about 20°C (68°F), then chill at 4°C (39°F) if keeping overnight
Take the pan off the heat and stir in the remaining raw sliced onions, the green chillies and the chopped coriander. Let the vindaye rest for at least 30 minutes so the vinegar and spices soak into the fish. For the classic flavour, cover and chill it overnight in the fridge, then serve it at room temperature or gently reheated.
Vindaye is a pickle at heart — it genuinely tastes better the next day, so make it ahead whenever you can.
Done when: The fish has taken on the golden colour of the sauce and the onions have softened slightly.
auto_awesome Finishing Touches & Plating
Spoon the vindaye onto plates with its golden sauce and crunchy raw onions, scatter over the coriander, and serve with rice or bread — it is at its best after a night in the fridge, eaten at room temperature.
Mauritius
1h 15m
France
Vietnam