Mauritius | Recipe

Vindaye Poisson

Name: Vindaye Poisson
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Cuisine: Mauritius, East Africa
Ingredients: 800 g firm fish; 2 tbsp oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 tbsp mustard, turmeric, and vinegar; 2 cups coconut milk, stock, or tomato sauce; salt and chili, to taste

Vindaye Poisson is a seafood with firm fish, mustard, turmeric, and vinegar. Serve

Country

Mauritius

Region

East Africa

Time

80 min

Serves

Level

medium

Start cooking Explore Mauritius recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 6 servings

Recipe

Main

800 g firm fish

Base

2 tbsp oil 1 large onion, chopped 3 cloves garlic, minced

Spices

2 tbsp mustard, turmeric, and vinegar

Liquid

2 cups coconut milk, stock, or tomato sauce

Finish

salt and chili, to taste

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Mauritius

4 steps 25 min prep 55 min cook (check method) 80 min total medium

Cook aromatics

Cook onion, garlic, oil, and spices until fragrant.

aromatics 10:00

Add main

Add firm fish and coat well in the spice base.

main 08:00

Simmer

Add liquid and simmer until tender and saucy.

simmer 30:00

Finish

Adjust salt and chili, then serve with rice or bread.

finish 05:00

Vindaye Poisson changes by household and market. Keep the main ingredient and seasoning balance, then adjust heat, liquid, or starch for your table.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for family meals, weekend cooking, and country cooking.. Plan on a medium cook. Allow about 80 minutes total.

What to serve alongside it

rice or bread

Regional lane

Mauritius national table. A structured Mauritius dish in the AfroKitchen archive.

Chef watch-outs

Adding too much liquid after the rice goes in.
Stirring too often once the grains should be steaming.
Rushing the rest or fermentation period.

How you know it is ready

The grains should be tender but still distinct, with steam carrying the seasoning upward.
The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
The aroma should smell rounded rather than raw or sharp.

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Vindaye Poisson recipe from Mauritius — Vindaye Poisson finished dish

Chef board

Build the table around Vindaye Poisson

rice or bread

Best route from here

Mauritius national table

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