Fish Vindaye

This fish dish combines mustard seeds, turmeric, garlic and chili pickled in vinegar.
I used Dorado, but any firm fleshed white fish will do, (I have also used Kingklip)


  • 1kg Dorado fillets OR any firm white fish, cubed ( I have also used kingklip)
  • 25ml tumeric
  • 20ml black mustard seeds, crushed
  • 150ml oil
  • 3 Large onions, sliced
  • 250g pickling onions, peeled and left whole
  • 2 green chillies, split lenghtwise (remove pips)
  • 2 red chillies, split lenghtwise (remove pips)
  • 4 – 6 garlic cloves, crushed
  • 10g fresh ginger root, peeled and crushed
  • Juice of two lemons
  • 1 small bunch curry leaves
  • 75ml white vinegar
  • salt and pepper


  • Collect and prepare all ingredients
  • Combine fish cubes with half the tumeric and a little mustard seed.
  • Heat half the oil in a large frying pan, fry fish about 5 minutes over high heat, stirring constantly
  • Heat remaining oil in separate pan.
  • Fry onions, chillies, garlic, ginger, remaining tumeric and mustard seed, five minutes.
  • Add rest of ingredients, bring to the boil.
  • Add fish and stir well.
  • To complete: Leave to cool, cover and refrigerate 24 hours.
Serve chilled with white rice
PS….We also serve lentils with it as a side dish