Tuna Vindaye

600 g Tuna loin portionscut into small cubes

Sunflower oilfor frying, for preservation

3 White onionsmedium sized, sliced

18 cloves Garlicsliced

4 Green chilliesslit lengthwise

White Vinegarto taste

TO MARINATE THE FISH

1 tsp Turmeric powder

Saltto taste

Black pepper powderto taste

1 tbsp White vinegar

FOR THE VINDAYE SPICE

2 tbsp Mustard Seedscoarsely ground

¼ tsp Fenugreek seeds/Methi seedscoarsely ground

2 tbsp Turmeric powder

Marinate the cubed Tuna loins with salt, pepper, turmeric powder and vinegar and leave it to rest for 15-20 mins.

Fry the tuna in oil until a crisp golden coating surrounds the pieces. Set aside.

Slice the onion, garlic and chillies and keep them ready to be used later.

Coarsely grind the vindaye spice powder and slowly cook it on a low flame in oil for about 30mins.

Add sliced onion and garlic to this mixture and mix well with the flame on for about a minute.

Lastly, add the fried tuna and give it a good mix.

Leave the ready tuna vindaye to cool completely and later add more oil if needed.

Add some sliced garlic, chillies and onion together with some vinegar to finish the final dish.

Enjoy freshly made or even stored properly in the refrigerator.

Notes

You can use a readymade Vindaye spice which you'll get in a Mauritian grocery store.
Readymade vindaye spice contains: Garlic, Chilli, Mustard, Turmeric and Salt.
While frying the ready-made Vindaye spice add 4 tbsp of the spice mixture to a ratio of 1 tbsp Turmeric powder.
Make sure not to add any water to this dish or you'll risk it getting bad.
You can make this dish with mustard oil and reduce the amount of mustard seeds so that you don't end up with a bitter pickle.
Adding a dash of vinegar at the end once the vindaye is cooled opens up the fish to let the vindaye flavours infuse in the fish properly. It is a step you wouldn't want to miss.
Can be stored in the fridge for a few days and up to weeks.