What is Vindaye?
This is, yet, another classic Mauritian Dish. Originating from India, the dish it is widely consumed in various forms on the island of Mauritius. It is a curry based on mustard, saffron, and lots of spices. Long ago, it was made from traditional grinded spices on the ‘roche-cari’ but nowadays ready-made ingredients are available in shops and supermarkets.
Different types of vindaye can be made, like vindaye ourite (octopus) ,vindaye poisson ( fish) , vindaye la viande (Meat), Vegetable vindaye and many more.
How to enjoy Vindaye in its best way?
- 1.5kg of the Base chosen (Fish/Octopus/Meat)
- 30g whole saffron
- 30g wholegrain mustard
- 2 whole garlic
- 4 big red onions
- 6 big green chillies
- 3 tablespoon brown vinegar
- Cooking oil
How to Prepare Vindaye?
- If it is Fish or Octopus, clean it (For Octopus-add salt to its and rub thoroughly and wash with running water. Do this three to four times. Remember to cut the eyes off from the octopus)
- In a large pan, boil the octopus for 40 mins – 1 hour until it’s tender. Lightly fry the fish or pressure cook your meat. Keep an eye on it. Use a chopstick to check the tenderness. You should be able to pierce any of the base chosen with ease.
- To make the vindaye paste, crush the saffron, mustard seeds, and garlic together. If you do not have a “roche cari”, you could use a big pestle and mortar. Make sure that all ingredients are crushed properly into a paste.
- Once tender, take the base you chose out and cut into chunks and set aside.
- Cut the onions into big chunks and cook the onions with some oil for 1 minute in a hot wok.
- Add the base and some oil in the wok and wait until the whole starts sizzling. Add salt to taste.
- Add the vindaye paste in the wok and cook for 5 minutes with some more oil. If it starts to dry out, add some more cooking oil. Add the base and onions to the paste and cook together for another 3-4 minutes. Cooking vindaye paste uses a lot of oil as the paste is very absorbent, so add oil every now and then. Add finely chopped chillies and vinegar in the end.
Bon Appetit Biensure!