Vindaye, a Maurician recipe..
(printout version recipe September/October 2006 (1 page A4))
© Christianne Muusers

List of ingredients:
1 pound fish with firm meat
1 large or 2 small onions, sliced thinly
1/2 decilitre (1/4 cup) vinegar
1 tsp. ground turmeric
1/2 tsp. ground ginger or 1 tsp. fresh grated ginger
red chillies to taste (a small variety)
2 to 3 garlic cloves, crushed
salt to taste
olive oil

Preparation in advance:
Temper the vinegar with the turmeric.
Remove the seeds fromthe chillies, chop them small. Take care not to rub your eyes or pick your nose, even long after handling the chillies. Or use latex gloves.

Preparation:
Fry the sliced onions in oil until soft, remove them. Add the fish (whole, filets or diced) to the same oil. After a few minutes, add garlic, ginger and chillies, then return the onions to the pan and pour in te vinegar/turmeric. Bring to the boil, poach the fish until done (three to ten minutes, depending on what fish and in what form it is prepared). If you want more sauce, add some water, the vindaye is a rather dry curry.

To serve:
Vindaye can be served either hot or at room temperature.