Vindaille de Poisson - Mauritian fried fish in dry mustard sauce

Vindaille de poisson is almost like a pickled fried fish that can stay for a long period of time with the mustard, turmeric, oil and vinegar acting as a preservative. Commonly eaten on a freshly baked french baguette or with rice accompanied by lentils . The crunchy onions and green chillies make vindaille tastes very unique. In Mauritius , vindaille is usually made with Fresh Tuna fish. However, you can make it with any white fish Filet.

INGREDIENTS

1.5 kg of Fish deboned, cleaned and cut into big chunks
Salt and pepper
1 tbs crushed garlic
1 tsp of turmeric powder
Oil for frying

FOR THE DRY MASALA

2 Tbs Mustard seeds- Crush to a coarse paste in a motar and pestle with a little bit of water
2 medium sized Onions
5-6 cloves of Garlic
2-3 tbs of Oil
1 tbs of Turmeric powder
Green chillies according to taste
1 tbs of Vinegar
Salt


METHOD

PART ONE
Pat dry fish with paper towel and marinate with salt , pepper , 1 tsp of turmeric powder and 1 tbs of finely crushed garlic set aside
Heat oil in a pan
Fry fish until golden brown

PART TWO
Chop onions in big chunks
Slice garlic and green chillies length wise
Heat oil in pan until very hot
Add garlic and Onions and stir continuously
Add Mustard paste and turmeric
Stir for 2 mins
Add green chillies
Remove pan from heat immediately and continue to stir
You may or may not need to add extra oil at this stage
Add fish to this masala mixture and mix well until all pieces are well coated
Adjust salt
Keep mixing and lastly add the vinegar
Allow to rest and serve with bread or rice

NOTES :
Onions and garlic should remain crunchy and not overly cooked nor should they turn brown (see picture for texture and colour)
Important to work very fast and stir continuously