Fish Vindaye : Mauritius

Ingredients:


1 tsp mustard seeds, lightly ground
5 cloves garlic, peeled
2 tsp of red chilly powder
200ml white vinegar
1 tbsp ginger, grated
1 kg firm, thick fish fillets
Vegetable oil for shallow frying
2 medium onions, thickly sliced
2 tsp turmeric powder

Preparation:


Fry fish in oil over a moderate heat until pale gold on both sides. Transfer to a shallow, non-aluminium dish.
In the same oil, stir-fry onions briefly with ginger and garlic.
Mix turmeric with vinegar and add to onions and stir well.
Return fish to pan with onion mixture and sprinkle over chilli and mustard seeds. Mix gently to coat fish with spices.

Reference : http://www.sbs.com.au/food/recipe/154/Fish_vindaye
Trivia:

I've never been to Mauritius but I know how great this great place is. Mauritian cuisines are influenced by African, Chinese, Indian and French. Just like Indian food, spices such as Turmic is a big part of their recipe. By the way, I used turmeric to make yellow based curry.