Poisson VindayeMustard-Pickled Fish
A Mauritian fish vindaye in which cooked fish is coated with mustard, turmeric, onion, garlic, and vinegar. It may be served warm or chilled after prompt refrigeration.
Prep
25m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fish
- 650gMackerel
- 8gSalt
- 2gBlack Pepper
- 40mlVegetable Oil
Vindaye
- 25mlVegetable Oil
- 10gMustard Seeds
- 160gOnion (sliced)
- 15gGarlic (crushed)
- 15gGreen Chili (sliced)
- 5gCurry Leaf
- 6gTurmeric Powder
- 80mlDistilled White Vinegar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Season the mackerel with the salt and black pepper.
- 02
Heat the vegetable oil to 180°C (355°F) and fry the mackerel until lightly golden, flaky, and at least 63°C (145°F). Set it aside.
- 03
Heat the remaining vegetable oil in a clean pan over medium heat.
- 04
Add the mustard seeds and cook until they begin to pop.
- 05
Add the onion, garlic, green chili, and curry leaf and cook until the onion softens.
- 06
Stir in the turmeric powder, then add the distilled white vinegar and simmer briefly.
- 07
Add the fried mackerel and turn gently so the fish is coated without breaking it. Let it cool, then rest before serving. If serving chilled, cool promptly and refrigerate.
Ratings & Reviews
Log in to rate and review this recipe.