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Vindaye Tuna
A mouth watering delicacy of Mauritius. Typically made in advance and left to allow the flavours to work together, this is usually served with a big crusty baguette or you can eat it with Roti or Puri. Whatever you decide to eat it with you’ll always be happy to know your fridge has this for any rainy day fridge raid!
Ingredients
- 1 kg Tuna (or king fish, or red bream)
- 5tbsp mustard oil
- 10 - 12 cloves of garlic
- 2tbsp black mustard seeds
- 2tbsp ground turmeric powder
- 3-4 medium onions sliced
- 10-12 green chillies split lengthways
- 50ml malt vinegar
- juice of 1 lime
- punch of sugar
- salt and pepper to taste
- 5tbsp mustard oil
Method
Season the fish with salt, pepper and turmeric and leave it to stand for 5 mins. Heat mustard oil in a shallow frying pan
Fry the tuna until golden approximately 2 minutes each side as you dont want to overcook it.
Remove fish and set aside in a mixing bowl.
Combine the mustard seeds, cloves of garlic, and some water and grind into a fine paste using a pestle and mortar.
In the same frying pan using the residual oil fry off the spices until it becomes fragrant, add 2 tbsp of water if it becomes too dry. Turn off the heat completely. Add the onions, chillies and fish and carefully mix together coating all the spices over all the fish and onions and chilies.
Pour mixture back into mixing bowl and season with salt, sugar, vinegar and lime juice and cool down completely then store in the fridge.