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?

Well, the dish can accompany much other local stuff. From Roti, Farata, Dholl Puri to Bouillon Brede, Pulses; The Vindaye is a jack of all trade when it comes to culinary styles.


  1. 1.5kg  of the Base chosen (Fish/Octopus/Meat)
  2. 30g whole saffron
  3. 30g wholegrain mustard
  4. 2 whole garlic
  5. 4 big red onions
  6. 6 big green chillies
  7. 3 tablespoon brown vinegar
  8. Cooking oil
  9. Salt

How to Prepare Vindaye?

  1. 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)
  2. 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.
  3. 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.
  4. Once tender, take the base you chose out and cut into chunks and set aside.
  5. Cut the onions into big chunks and cook the onions with some oil for 1 minute in a hot wok.
  6. Add the base and some oil in the wok and wait until the whole starts sizzling. Add salt to taste.
  7. 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!