Two Women and A Half Man …a cooking journey with mum and grandma in beautiful Mauritius…

Vindaye – Octopus and Fish

Vindaye is a typical Mauritian curry paste made of tumeric, mustard seeds, and garlic. Vindaye paste is traditionally made on “roche cari” as depicted in the pictures below, however you can easily buy ready made vindaye paste in specialty grocery shops. Vindaye curry is best used with seafood such as fish, calamari, and octopus. Served with freshly baked baguette, vindaye curry is the perfect lunch available on the island. Or alternatively, you could have steamed rice with it along with some black lentil soup as a side – yummy!!

 

 

Ingredients:

  1. 1.5kg octopus
  2. 30g whole tumeric
  3. 30g wholegrain mustard
  4. 2 whole garlic
  5. 4 big red onions
  6. 6 big green chillies
  7. 3 tbs brown vinegar
  8. Cooking oil
  9. Salt

Process:

  1. Clean the octopus – add salt to octopus and rub thoroughly and wash with running water. Do this three to four times. Remember to cut the eyes off from the octopus.
  2. In a large pan, boil the octopus for 40 mins – 1 hour until it’s tender. Keep an eye on it. Use a chopstick to check the tenderness. You should be able to pierce the octopus with ease.
  3. To make the vindaye paste, crush the tumeric, mustard seeds, and garlic together. If you do not have a “roche cari”, you could use a big pestle and mortar. Make sure that all ingredients are crushed properly into a paste.
  4. Once tender, take the octopus out of boiling water and wash again under cold water. Then cut into 1.5cm chunks and set aside.
  5. In a hot wok, cook the octopus with some oil for 2 minutes until it changes a pinkish colour. Add salt to taste and set aside in a bowl.
  6. Cut the onions into big chunks and in the same wok, cook the onions with some oil for 1 minute and set aside.
  7. Add the vindaye paste in the wok and cook for 5 minutes with some oil. If it starts to dry out, add some more cooking oil. Add the octopus and onions to the paste and cook together for another 3-4 minutes. Cooking vindaye paste uses a lot of oil as the paste is very absorbent, so add oil every now and then. Add finely chopped chillies and vinegar in the end.

You could also use fish with vindaye paste. Cut the fish into big chunks and rub with rock salt and leave to marinate for one hour. Then wash the fish chunks under running water and dry well with a cloth. Fry the fish with some cooking oil and set aside. Follow the instructions from step 6.

 

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