Another favourite Mauritian dish is a vindaye. This is a specific type of curry which also has its origins in Indian cuisine.
Vindaye definitely has a unique flavour, quite unlike other curries you will experience in Mauritius. This is due to the primary ingredients being mustard and vinegar, accompanied by turmeric. The vinegar in particular gives it quite a pickled flavour, which can be quite strong.
Usually, vindaye is made with fish, but chicken is another popular ingredient. I would say of all the food we tried in Mauritius that this was probably the most unique flavour we experienced, and it is a taste that might not be for everyone. However, we can definitely recommend you at least try it if you have the chance.
Mauritian Vindaye Poisson
500g tuna fish, cubed tossed in a little grapeseed oil
Green chilies according to taste
1/4 white onion medium
3 to 4 tbsp oil and extra for frying
1/2tsp crushed fenugreek
1tsp crushed mustard seeds
Salt to taste
In a wok or frying pan heat 2 tbsps of oil.
Add the cubed fish then season with salt to your taste
Sauté until completely cooked through on medium to high heat. The edges of the tuna should be caramelised and the pan relatively dry.
Remove and set aside.
In a small bowl combine the mustard seeds, fenugreek and turmeric then add enough water to make a thin paste after mixing.
In the same pan you cooked the fish in, on medium heat 1 tbsp of oil, once hot add the garlic, ginger, and spice paste.
Now add the cooked fish along with some salt, the Onions and chilli, and the vinegar. Fold together.
Traditionally this is eaten cold in a baguette but hot works as well.
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