Waiting for a cook

Vindaye Poisson

Mauritius

What we know so far

Vindaye is fried fish, usually tuna or marlin, turned in a paste of crushed mustard seed, turmeric and vinegar with sliced onion, garlic, ginger and chilli. It is a pickle more than a curry: sharp, yellow, oily, and better the day after it is made. Mauritians eat it cold or at room temperature, pushed into a buttered baguette as a "gajak" snack, or with rice and red beans. Octopus (ourite) gets the same treatment.

The draft was written from 3 published sources and holds 12 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Vindaye Poisson

Mauritius

What we know so far

The draft was written from 3 published sources and holds 12 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting