Vindaye Poisson de Mahébourg (Mauritian Mustard Seed, Turmeric & Garlic Fish) – Authentic Mauritius Recipe
Vibrant yellow Mauritian coastal specialty coating firm fish in tangy toasted mustard seeds and turmeric.
- Country of Origin
- 🇲🇺 Mauritius (East Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Golden pan-seared white fish cubes, Pickled shallots and green chilies, Steamed rice and yellow dhal, Crushed brown mustard seeds, Turmeric
Ingredients for Vindaye Poisson de Mahébourg (Mauritian Mustard Seed, Turmeric & Garlic Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden pan-seared white fish cubes, prepped into bite-sized pieces
- 1.5 cups pickled shallots and green chilies, washed and trimmed
- 1 cup steamed rice and yellow dhal
- 1 medium onion and 3 cloves garlic, finely minced with crushed brown mustard seeds
- 1.5 tbsp traditional Mauritius seasoning (turmeric, garlic, ginger, white wine vinegar splash)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and crushed brown mustard seeds for 2–3 minutes until softened and fragrant.
- Add golden pan-seared white fish cubes and pickled shallots and green chilies along with turmeric, garlic, ginger, white wine vinegar splash, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with steamed rice and yellow dhal and serve straight from the skillet.