Fish Vindaye Feast: A Culinary Journey Through Mauritian Flavors

Dish recipes: Fish Vindaye
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Embark on a gastronomic adventure with our Fish Vindaye recipe, a beloved dish that exemplifies the vibrant and spicy character of Mauritian cuisine. The unique blend of marinated fish, aromatic spices, and a burst of tangy flavors makes Fish Vindaye a true masterpiece. Join us as we guide you through the art of creating this Mauritian culinary gem.


1 lb (0.45 kg) firm white fish fillets (snapper or cod)

1 onion, thinly sliced

2 cloves garlic, minced

1/4 cup (60 ml) vegetable oil

1 tablespoon yellow mustard seeds

1 tablespoon ground turmeric

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon chili powder

1 cup (240 ml) white vinegar

1 tablespoon tamarind paste

Salt and pepper to taste

Fresh cilantro for garnish

Steamed rice for serving


Cut the fish fillets into bite-sized pieces and season with salt and pepper. In a pan, heat vegetable oil over medium heat. Sauté sliced onions and minced garlic until golden brown. Add mustard seeds, turmeric, cumin, coriander, and chili powder to the pan. Stir to create a fragrant spice base. Pour in white vinegar and tamarind paste, allowing the mixture to simmer for a few minutes. Gently place the seasoned fish pieces into the pan, ensuring they are well-coated with the spice-infused mixture. Cover and let the Fish Vindaye simmer until the fish is cooked through. Garnish with fresh cilantro before serving.


Serve Fish Vindaye hot over a bed of steamed rice. The robust and tangy flavors make this dish a standout, providing a true taste of the exotic spices and aromas found in Mauritian cuisine.

Fish Vindaye is more than a dish; it's an exploration of the bold flavors that define Mauritian cooking. Revel in the delightful combination of spice and tang that this culinary masterpiece brings to your table.