Fish Vindaye is a popular spicy fish pickle from Mauritius. Fresh tuna is shallow fried, then cut up and added to mixture of garlic, onion, chillies and Vindaye spices, then left to cool and pickle. This is delicious served as a snack with chunks of French baguette.
How to make it… 1. Sprinkle the pepper over the tuna. 2. Heat 5 Tablespoons oil to a medium heat and shallow fry the tuna pieces whole until they are sealed and brown all over (about 5 minutes). Set the tuna aside. 3. Remove the pan from the heat and once it is safe to do so wipe the pan to get rid of the fish residue. 4. Heat the rest of the oil to a low heat then remove the pan from the heat and add the Spice Mix. Stir for 15 seconds (any longer and it’ll get bitter) then add the garlic, chillies and onion, return to a medium heat and cook for 3 minutes. 5. Remove the pan from the heat and allow the mixture to cool. 6. While the mixture is cooling, cut the tuna into 2cm-square chunks 7. Add the mixture, tuna, vinegar and salt, mix together and add to a jar or bowl. 8. Put into the fridge and leave overnight, or up to two weeks, before eating.