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Vindaye (curried marinated fish): recipe illustration
Fish & seafood

Vindaye (curried marinated fish)

A Mauritian dish of Indian origin: fish cooked then marinated in a sauce of mustard, turmeric and vinegar, served cold. Its flavour is tangy and aromatic, ideal for a picnic.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

329 kcal per serving

Protein
30.8 g
Carbohydrates
8.2 g
of which sugars
5.1 g
Fat
18.7 g
of which saturated fat
2.3 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Season the fillets with salt and turmeric, then fry them for 2 minutes on each side in 2 tablespoons of oil, without breaking them. Set aside.
  2. In the same pan, heat the remaining oil and fry the mustard seeds until they crackle.
  3. Add the sliced onions, garlic, ginger, chillies and bay leaves, then cook gently for 8 minutes until the onions are golden.
  4. Add the cumin, vinegar and sugar and reduce for 3 minutes.
  5. Lay the fish in a deep dish and pour the hot sauce over it.
  6. Leave to marinate in the fridge for at least 2 hours, ideally overnight, then serve cold.

Variations and tips

Using what's available here. Use cod or sea bream, which are easy to find in supermarkets, instead of grouper.

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Original Ecomely recipe.