Vindaye Poisson
In this Vindaye poisson, Mauritian fish pickle, tender fish morsels meet a fragrant tempered oil to create addictive fish bites.
Ingredients
- 250 g firm white fish
- 3 tbsp olive/mustard oil
- ½ onion
- 2-3 cloves garlic
- 3 green chillies (optional)
- 2 sprigs curry leaves
- 2 tsp wholegrain mustard/ black mustard seeds
- 1 tsp turmeric
- pinch asafoetida (optional)
- pinch (about a dozen) fenugreek seeds/ methi (optional)
- ½ tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Cut the fish into 2 cm cubes. To aid in the cutting process, you can partially freeze the fish. Season with half the salt and pepper.
- In a frying pan, add a tablespoon of the oil and heat on medium high.
- Pan fry the fish cubes until lightly golden and cooked through but still tender, about 5-6 minutes. Turn the fish cubes to cook on all sides during the frying process. Remove the fish from the pan and reserve.
- Next prepare the tempering oil. Add the remaining oil to the pan and heat on medium heat.
- Add the onions, asafoetida (if using), curry leaves, remaining salt and pepper and cook for 5 minutes until lightly golden.
- Add in the chillies, sliced garlic, fenugreek seeds and mustard and cook for another couple of minutes.
- Last add the turmeric and lemon juice and stir until combined before turning off the heat.
- Combine the fish and oil and keep in a glass container for upto 10 days.
- Serving suggestion: serve on crusty baguette slices with microgreens or pickled cucumber ribbons.