Vindaye Poison – Fish Vindaye

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Mauritius is known for its mixed exotic dishes. A mixture of Indian, Asian, Arabic and Creole cuisine.

Finally a speciality from Mauritius for you. 🙂
Vindaye Poison is usually eaten cold with baguette.

It is a kind of preserving the fish with spices: turmeric, mustard seeds, chilli, garlic, onion and vinegar.

Will preserve in the refrigerator for several days.

The mustard seeds in Mauritius are dark brown and much smaller than the ones we know here in Germany. We got these from the Asian shop. They are called brown mustard seeds. We also use these mustard seeds for the Mango Kutcha.

Vindaye Poison – Fish Vindaye
  • 800 g fish steaks (cut in 2 cm slices) e.g. pangasius, tuna (best is a fish with less bones and firm meat.
  • 8 cloves of garlic
  • 3 middle onions
  • 2 tsp tumeric (kurkuma)
  • 70 ml vinegar
  • 2 tsp black mustard seeds
  • 2 green chilli
  • oil
  1. Salt and pepper the fish.

  2. Fry fish in hot oil until golden brown. After frying, place on kitchen paper to drip of.

  3. Cut onion in big slices, garlic in thin slices, chili in fine stripes. Using a mortar crush mustard seeds lightly.

  4. Break fried fish into equal pieces and remove fishbones.

  5. Heat in a wok 3 to 4 tbsp oil. Roast onions slightly.

  6. Add garlic, tumeric, mustard seeds, chili and stir.

  7. Add vinegar.

  8. Add fish and season with salt to taste. Stir carefully until the fish is coated with spices.


In a jar, it keeps in the refrigerator for a few days.

As a reminder, here are some of our recipes from Mauritius. We had so many requests – which we are very happy about – so we will try to blog more “spicy” recipes in the future.

Enjoy cooking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.

Napolitaine – Mauritian Treats

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“Soft like cotton candy that melts-in-the-mouth!” thats what our daughter says, as she let one vanish away.

Napolitaine are so heavenly!

Read more

Mango Kutcha

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This  is a fruity, spicy, slightly hot speciality from Mauritius. Delicious!

Mmmhhh!! Just thinking about it, brings water in the mouth. Read more

Gateaux piment / Mauritian Chilli Fritters

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Gateaux piment or Gato pima (creol)

In some countries it is bread and butter with jam, in Mauritius it is a hot crunchy baguette with butter and Gateaux piment. My husband is crazy about Gato pima. 🙂


You can buy them on almost every street corner, sizzling hot out of the pan.

Much enjoyed as finger-food or in a so called Rougaille (mauritian spicy tomato sauce) to go with rice.

It´s also perfect for party and picnic.


Gateaux piment / Chilli fritters
Gericht: Appetizer, Snack
Länder & Regionen: Mauritius
  • 250 g yellow split peas Asia Shop
  • 1 pinch salt
  • 1/2 tsp pepper
  • 2 Tbs coriander leaves, chopped
  • 1 Tbs peppermint leaves, chopped
  • 2 small green chillies
  • 4 curry leaves
  • 1 sprig spring onion
  • frying oil (eg. sunflower oil)
  1. Soak yellow split peas overnight or 4 hours prior to preparation. Rinse and drain.

  2. Blend into a rough consistency. Half fine, half rough.

  3. Add chopped coriander, peppermint leaves, chilli, spring ognion, curry leaves, salt and pepper and mix well.

  4. Using a teaspoon as measurement, shape mixture into small balls.

  5. Deep-fry to a gold brown crisp.

    Serve hot.