FISH VINDAYE

I was lucky enough to go on a family holiday over the Christmas break (Thanks Mum and Dad) to the very remote island of Mauritius. Naturally I looked up places to eat and drink but also what is the most iconic dish that Mauritius has to offer. With lots of Indian mixed in with French and Creole the flavours were to die for. Upon my search I came across one dish in particular which was Fish Vindaye, close to a Vindaloo but as Mauritian have an abundance of seafood it has been adapted to suit their local cuisine. Super tasty and packed full of flavour I highly recommend trying this dish!

INGREDIENTS

– 1kg Fish fillets (Any of your favourite fish)

– 9 Cloves of Garlic

– 2.5 Tbsp Mustard seeds

– 2 Red Chilies

– 1 Tbsp Turmeric Powder

– 3 Medium Onions

– 10 Medium Green Chilies, Sliced lengthwise (I used green runner beans as we had some people who didn’t like the heat :-O)

– Salt and Pepper to Taste

– Oil for the pan

METHOD
1. Salt and pepper the fish then in a large saucepan or Dutch oven, add the oil and in batches fry the fish until golden brown. Drain the fish from excess oil on paper towel then cut into bite size pieces. Do the same with the onions, the chilli or beans and cook until just translucent, set aside.

2. Combine the mustard seeds, garlic, chilli (If using, I replaced this with onion) and a splash of water in a food processor and blitz to a fine paste.

3. In the same saucepan or Dutch oven pour in about two tbsp of oil and once hot, add the turmeric ground and paste you made earlier and stir to combine.

4. Turn the heat down low then add the fish, beans or chilies and onion into the pan with the spice and mix to combine. Season to taste and enjoy!