- 1 kg fish fillet (fresh)
- 6 cloves garlic
- 2 tablespoons freshly ground mustard seeds
- 1 tablespoon turmeric powder
- 3 medium onions coarsely sliced
- green chillies (sliced lengthwise)-quantity to taste
- Salt and pepper to taste
- 2 tablespoons white vinegar
- 1/2 cup vegetable oil
- Cut fish fillets into serve sizes according to your own preferences. Season with salt and pepper to taste. Lightly dust with corn flour. Heat oil in deep frying pan in batches until golden brown. Drain and put aside.
- Slice each garlic clove lengthwise into three to four slices. Slice the chillies lengthwise into two halves.
- Heat the same oil in which you fried the fish to simmering point. Add the sliced onions, garlic slices and chillies. Fry until the onion slices become transparent.
- Add two tablespoons of the freshly ground mustard seeds, white vinegar and the turmeric powder. Mix well and add the fried fish pieces. Carefully blend in the fish with the spices.
- Reduce the heat to medium low and cook for a further one minute.
- Remove carefully from the pan and place on a serving dish.
- Allow to cool and serve with rice and black lentils or bouillon bredes. Can also be eaten with fresh bread.
- Fish vindaille can be stored in the fridge for 3 to 4 days.
Madeleine's recipe : Fish Vindaye
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe