Vindayes
have their origins in Mauritius, the volcanic island way out in the Indian
Ocean. Essentially they are exotic versions of pickled or soused fish
flavoured with turmeric or saffron, mustard, bay leaves, garlic, chillies
and ginger.
The
fish is briefly fried before being combined with the marinade ingredients.
It can be eaten on the day but the longer it is allowed to soak up the
spices the riper and more potent the vindaye becomes. Leave it in the
fridge for a day or two before eating to allow the flavours to meld. Serve
the vindaye cold as a main course with some crusty bread and salad of
avocado quarters and ripe tomatoes. It is also an excellent make ahead
buffet dish for a crowd. 
INGREDIENTS:
1
teaspoon mustard seeds
5 medium cloves garlic, peeled
2 small red chillies, finely sliced (discard seeds)
200 ml (4/5 cup) apple cider vinegar
1 tablespoon grated fresh ginger
3 bay leaves
1 kg firm, thick fish fillets
Cornflour seasoned with a little salt and pepper
Vegetable or canola oil for shallow frying
3 medium onions, quartered and sliced
10 ml (2 tsp) turmeric
10 ml (2 tsp) sugar
4 sprigs lemon thyme or fresh coriander
(Serves 4-6)
You will need:
chopping board, cook’s knife, mortar and pestle or a mallet, heavy-based frying pan,
fish slice, paper towels, large, shallow, non-aluminium dish
STAGE 1:
For
the best flavour use fresh, plump garlic cloves, freshly grated ginger
and fresh chillies. The
mustard seeds should be crushed together with the garlic to release.
Use a mortar and pestle to do this or pound them with a mallet.
Traditionally
sugar is not included in a vindaye, however used sparingly it adds
exactly the right note.
Coriander
is one of those herbs that people either love or hate. You can
substitute the coriander with lemon thyme in this dish but coriander
is a more traditional ingredient.
Prepare ingredients for the spicy marinade.
Pound mustard
seeds and garlic to a paste. Combine with chillies, vinegar, ginger and
bay leaves. Set aside.
STAGE
2:
Do not overcook the fish or it will not
absorb the marinade as well.
Tuna is excellent for this dish but you
can use any medium to firm-fleshed white fish.
Gently fry fish, taking care not to overcook it.
Dry fish with paper
towels and dust lightly with cornflour. Fry in oil over a moderate heat
until pale gold on both sides. Transfer to a shallow, non-aluminium dish.
STAGE
3:
In the same oil,
stir-fry onions until slightly softened. Add vinegar mixture, turmeric and
sugar and stir well. Cook for 5 minutes then season to taste with salt and
pepper.
COOK'S CLASS