Fish & seafood
Vindaye poisson
Fish marinated in a mixture of vinegar, mustard, turmeric and spices. Served cold, as a starter or side dish.
History
Vindaye is a technique for preserving fish in a spiced vinegar marinade, directly inherited from Indo-Portuguese “vindaloo”. Introduced by Indian communities and through trade, it adapted perfectly to local fish.
How it became Réunionese
Indo-Portuguese vindaloo was transformed into Réunion vindaye: less acidic, spicier and suited to local fish. This preservation technique became a dish in its own right, served cold as a starter or side dish.
Its place in the culture
A preserving method turned emblem of Indo-Creole cooking. Vindaye shows the fusion of Indian culinary techniques and local fishing.
