I’m in love with this Tuna Vindaye recipe and I’m certain you fall in love with it too. Are you a seafood lover? This recipe should be your pick. Read along to know more.
What is Vindaye?
Vindaye is originally a Mauritian delicacy that is heavily influenced by South Indian flavours. In Mauritius, they make Poisson Vindaye which is more of like a fish pickle. Being Goan and a fervent lover of seafood, I had to try out this recipe when I was gifted a packet of Vindaye masala by my manager at work, who is also Mauritian.
Different Vindaye preparations:
You can try out this recipe with fish like Red Sea Bream, Trevally, Coley (pollock), Kingfish, etc., besides Tuna Steaks, any other seafood of your choice including squids, octopus and even prawns. As I was researching for this dish, I came across Chicken Vindaye too. I’ve come to the conclusion that this vindaye spice is a universal spice and can be used to pickle anything really. Just go wild with the basics!!
If you’re vegan or vegetarian, then do not fear. We have you covered. This vindaye masala goes very well with crunchy veggies, like carrots, green beans and white cabbage which has to first be julienned, par-boiled and cooled before mixing together with the cooked vindaye spice mixture.
How to make Vindaye?
Vindaye is made by first marinating the fish. You have to then fry the fish until you get a golden crispy coat around the fish. You then have to cook the spice mixture in some oil over a low flame for about 15-20mins or maybe even 30mins. Take your time with this process as you do not want the spice to burn but just cook perfectly well. Once done simply add sliced onions and garlic to the hot spice mixture in oil. Sauté it for a minute and add the tuna and give it a good mix. Leave it to cool.
When making vindaye, finish the recipe with freshly sliced garlic for added crunch, thinly slit green chillies and a dash of vinegar for that extra kick of goodness. Add some sliced onions too if you please. You can also add small red onions or shallots which taste best when pickled with this spice.
Use an oil without a strong flavour for this recipe. Here are some options for you to choose from: Sunflower oil, Vegetable oil, Canola Oil, etc. The spices have to be coarsely ground and then fried on a low flame in hot oil until they’re well cooked and all the flavours are elevated. Like I mentioned before, take your time with this process. Do not rush or you’ll burn the spice.
This is a perfect recipe to make in advance and store in the fridge in a glass jar. If the weather is cool at the moment wherever you live, then you can store this pickle at normal room temperature because the fish is fried. The oil and spices act as a natural preservative.
Perfect Vindaye accompaniments:
This tuna vindaye is a perfect accompaniment with some freshly baked and sliced baguette, roti or maybe even as a side dish with some rice. I even had it with some garlic pulao and it was just so fabulously delicious. Make it in advance and store it in the fridge to enjoy later with some dal, rice and papad as a side dish.
My manager’s tip: Pair vindaye with some white wine or rosé if you’re feeling a little fancy. It goes well with some beer too.
The RECIPE:
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Also see:
- The homemade pickle series
- Goan Aubergine Pickle
- Goan Prawn Balchão
- Sticky Lime Pickle
- Apple Chutney
- Goan Tendli Pickle
- Raw Mango Chutney
- Raw Mango Water Pickle
- Homemade Toddy Vinegar
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Bon appetit!!