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. I am Goan and a fervent lover of seafood. I had to try out this recipe when I was gifted a packet of Vindaye masala. My manager at work, who is also Mauritian, gave it to me.
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 concluded that this vindaye spice is universal. You can use it 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. Try using carrots, green beans, and white cabbage. All the veggies should be julienned, par-boiled, and cooled before mixing it 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. Cook the spice mixture in some oil over a low flame. This process takes about 15-20 minutes, or even 30 minutes. 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. Saute it for a minute and add the tuna and give it a good mix. Leave it to cool.
Finish the recipe with freshly sliced garlic for added crunch. Add thinly slit green chillies and a dash of vinegar for that extra kick of goodness when making vindaye. 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 need to be coarsely ground. Then, fry them on a low flame in hot oil until they’re well cooked. This will elevate all the flavours. As 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 wherever you live, then you can store this pickle at normal room temperature. 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 or roti. It can maybe even be served 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. Store it in the fridge. Enjoy it 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:
AuthorVania CottaCategory60+ MINUTES, AFRICAN, APPETIZERS/SIDES, BROWSE RECIPES, BY COURSE, BY CRAVINGS, BY CUISINE, BY INGREDIENTS, BY SKILL/TIME, FEATURES, FISH, FOOD SERIES, FOOD TRAVEL, INTERMEDIATE, NON-VEGETARIAN GUIDES, RECIPE INDEX, RECIPES, SALTY, SAVOURY, SOUR, SPICED, THE HOMEMADE PICKLE SERIESCuisineAFRICANCooking MethodFRYING, SAUTEEINGDifficultyIntermediateTuna Vindaye is a Mauritian delicacy. It is simply a pickled fish preparation.
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.
- 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.
Ingredients
Directions
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.
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
Did you try out this recipe?
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Much love and fresh food always,
Vania xx
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