FISH VINDAYE

April 12, 2012 in Fish

Cookbooks can be an addiction to foodies – I can rarely
resist the urge to flip through a new one and currently  am enjoying one that
I have borrowed from the local library by Annette Kesler called Fresh &
Healthy.  The food photography in this book makes you want to make and eat everything – my extended family know that pickled fish is not high on my list of favorite foods and will have a good laugh that I have made this particular fish dish which is described in the book
as being an exotic version of a pickled fish.

Vindaye is a traditional dish from the island of Mauritius – the fish is cooked for just a few minutes before being combined with the marinade. It can be eaten hot or cold on the same day but tastes much better if left in the fridge for a day or two as this allows the spices to
settle and the fish is more flavoursome.

I served the fish vindaye for lunch yesterday for some friends and it is very tasty – even Rajen enjoyed it – it’s a recipe that I will make again.

FISH VINDAYE

Ingredients

1 teaspoon mustard seeds

5 garlic cloves, peeled

2 small red chillies, seeded and finely sliced

¾ cup apple cider vinegar

1 Tablespoon grated ginger

3 bay leaves

1 kg firm fish fillets

2 Tablespoons vegetable oil

Salt and freshly ground black pepper

3 onions, sliced

3 Tablespoons water

2 teaspoons turmeric powder

2 teaspoon sugar

4 sprigs lemon thyme or fresh coriander

 

Pound the mustard seeds and garlic to a paste in a pestle and mortar.

Mix with the chillies, vinegar, ginger and bay leaves.

Set aside.

Heat the oven to 180C.

Dry the fish with paper towels. Brush with vegetable oil and season with salt and pepper.

Place the fish fillets on a well heated shallow baking tray.

Bake for 6 – 8 minutes until the flesh is opaque.

Transfer to a serving dish.

Prepare the marinade by stir frying the onions with the water for about 2 minutes in a medium saucepan, then cover and steam until the onions are softened.

Stir in the mustard seed mixture, turmeric and sugar.

Cook for 5 minutes.

Season with salt and pepper.

Pour the hot sauce over the fish.

Sprinkle with lemon thyme or coriander, cover and cool.

Refrigerate the vindaye for 1 to 2 days, if possible, before serving.

7 responses to FISH VINDAYE

  1. I love pickled fish but I hate it when it’s in batter, I don’t see the point as it goes all soggy and nasty. I’m definitely going to try this, what fish did you use?

    • I used a packet of frozen hake – I actually think the marinade worked better with this than it would with a thick white fish. I made it the previous evening before serving it for lunch the next day. I had also halved the quantity.

  2. Lovely food!! I am also addicted to recipe books and read it like other people reads novels!

  3. Hi Mitzi, may I please use your Vindaye picture for the Friday Food Quiz? I will say it is from you?

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