Perfect for a Saturday evening meal with friends, this spicy seafood vindaye is an authentic Creole dish from Mauritius.
Let us know how you get on making this vindaye. You can comment or send photos to us via Twitter, Facebook or the comments section below.
Seafood vindaye with white haricot beans
Serves 4
Preparation time: 45 minutes
Cooking time: 1 1/4 hours
Soaking time (for beans): 12 hours
Marinating time: 24 hours
Ingredients
For the vindaye:
- 8 scallops without roes
- 4 fillets white fish, approx 50g each
- 6 shelled camaron tails (large prawns)
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 2 onions
- 4 cloves garlic
- 2 tsp finely chopped ginger
- 2 fresh green chillies
- 4 tbsp vinegar
- 1 tbsp turmeric
- 2 tbsp wholegrain mustard
- 1/2 tsp mustard seeds
- salt and pepper
For the fricasséed white beans:
- 200g white haricot beans
- 1/2 chopped onion
- 1 tsp chopped garlic
- 1/2 tsp finely chopped ginger
- 1 tbsp oil
- 2 small ripe tomatoes
- 1 fresh green chilli
- 2 sprigs thyme
- 2 sprigs parsley
- salt and pepper
1. One day in advance, prepare the seafood vindaye: peel and coarsely dice the onions. peel the garlic, halve each clove ad remove the germ. Slice the chillies in 2 lengthwise and remove the seeds.
2. Soak the beans 12 hours before cooking.
3. Season the squid, camarons and scallops with salt and pepper. Sear them separately in a frying pan with 2 tbsp oil for 5 minutes. Keep warm.
4. In a saucepan, sweat the onions, garlic, ginger and chillies for 5 minutes with the olive oil without colouring. Mix vinegar and turmeric, add them to the saucepan.
5. Take off the heat and add wholegrain mustard, mustard seeds and finally the seafood. Mix well, let cool. Refrigerate for 24 hours.
6. On the day you are serving the recipe, make the bean fricassée: drop the tomatoes for 30 seconds in boiling water, cool them in iced water, then peel them. Halve them and remove the seeds. Chop the tomatoes.
7. In a heavy cooking pot, sweat the onion, garlic and ginger in oil for 4-5 minutes without colouring. Add the tomatoes, stew for 5 minutes, then add the beans. Add water to barely cover, add thyme, parsley and the green chilli, split in two. Cook on low heat for 45 minutes to an hour, stirring frequently to prevent drying. Add a little water if necessary.
8. Correct seasoning.
9. Reheat the vindaye and serve it just warm, with the fricasséed beans and some plain white rice.
You can also purchase the Constance Prince Maurice recipe book from our online store.
