Name: Tuna Vindaye
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Ingredients: 600 g Tuna Loin Portions (cut into small cubes); Sunflower Oil (for frying, for preservation); 3 nos White Onions (medium sized, sliced); 16-18 nos Garlic Cloves (sliced); 4 nos Green Chillies (slit lengthwise); Vinegar (for taste); 1 tsp Tumeric powder; Salt (to taste); Black Pepper powder (to taste); 1 tbsp White vinegar; 2 tbsp Mustard seeds (coarsely ground); ¼ tsp Fenugreek seeds (Methi seeds) (coasely ground); 2 tbsp Turmeric Powder

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.

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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:

Tuna Vindaye

Vania Cotta

Tuna Vindaye is a Mauritian delicacy. It is simply a pickled fish preparation.

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Prep Time 20 mins

Cook Time 45 mins

Cooling Time 30 mins

Total Time 1 hr 35 mins

Course Appetizer, Brunch, Side Dish

Cuisine Mauritian

Servings 2 small jar bottles

Ingredients

600 g Tuna Loin Portions cut into small cubes
Sunflower Oil for frying, for preservation
3 nos White Onions medium sized, sliced
16-18 nos Garlic Cloves sliced
4 nos Green Chillies slit lengthwise
Vinegar for taste

TO MARINATE THE FISH

1 tsp Tumeric powder
Salt to taste
Black Pepper powder to taste
1 tbsp White vinegar

FOR THE VINDAYE SPICE

2 tbsp Mustard seeds coarsely ground
¼ tsp Fenugreek seeds (Methi seeds) coasely ground
2 tbsp Turmeric Powder

Instructions

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

Notes

You can also 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 readymade Vindaye spice add 4 tbsp of spice mixture to a ratio of 1 tbsp of 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.

Keyword Poisson Vindaye, Tuna Vindaye, Vindaye

If you like this recipe and end up making it then don’t forget to tag me on a post on Instagram using the hashtag #trulysoulfullyeats.

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