Vindaye Poison – Fish Vindaye
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.
- 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
Salt and pepper the fish.
Fry fish in hot oil until golden brown. After frying, place on kitchen paper to drip of.
Cut onion in big slices, garlic in thin slices, chili in fine stripes. Using a mortar crush mustard seeds lightly.
Break fried fish into equal pieces and remove fishbones.
Heat in a wok 3 to 4 tbsp oil. Roast onions slightly.
Add garlic, tumeric, mustard seeds, chili and stir.
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.
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.