Spice mix for Vindaye 50g - Sundaram Spices - Mauritius

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A Mauritian specialty easily made at home !

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Vindaye have their origins  in Mauritius.  Essentially they are exotic  versions of pickled or soused fish flavored with  turmeric or saffron,  mustard, bay leaves, garlic, chillies and ginger. It can  be prepared in advance and left in the fridge for a  day or two before eating. One way to serve the Vindaye is cold, as a main  course, with some crusty bread and salad of avocado quarters and ripe tomatoes.  It is also an  excellent make ahead buffet entrée for a crowd.



Ingredients: garlic, ginger, turmeric, fenugreek, mustard, chili.




  • marinate the fish with salt, pepper and lemon juice.
  • Fry the fish and leave aside.
  • Sweat onions, mustard, garlic and ginger in oil.
  • Add Mayil spices for vindaye & achar and cook for 5 to 6 minutes.
  • Stir un vinegar and green chilies.
  • best served cold.

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