Ouh la la indeed!

I know right,they remind you so much of the childhood times! Especially the times where GrandMa or Mum would make them and the kitchen would be filled with absolutely mindblowing roasted mustard seeds aromas. I simply adore the aromas from roasted mustard seeds and turmeric tossed in some oil and the freshness that coriander leaves bring to it at the end. A whole new level of flavours really when you add fresh herbs especially our so popular Mauritian coriander leaves.They are so very known for their amazing freshness and taste that they bring to a dish. Yes yes yes today it is all about reminiscing the old times along with celebrating life with an all time favourite authentic Mauritian recipe, Vindaye Ourite!

A Vindaye is mostly a ”Curry” if I can allow myself to call it as such. A dry sort of ”Curry” with different kind of spices but where mustard seeds and turmeric are the key ingredients really that will give it all its glory. You can make Vindaye out of almost anything to be honest,the process is the same for all. The different ways of having Vindaye are from any white flesh Fish , Soya Chunks, Eggplant or even Lamb. Also Vindaye is an all time favourite really when it comes to wave the flag of our traditional Mauritian food. I still remember how my face would literally glow with sheer happiness when Mum would say she made Vindaye for my school lunch box. You have to be such a good girl to deserve such tiffin box really. Because back then going to school with Vindaye in your bread, that my friend, HOHOHO was something to be proud of really!!

Serves 5 

Preparation time : 30 mins

Cooking time : 45 mins

Ingredients :

• 500g of Frozen/Fresh Octopus
• 1 big white onion
• couples of bird eyes chillies
• 3 tsp of mustard seeds/crushed
• 2 tsp of turmeric powder
• 1/2 a tsp of fenugreek seeds
• half a bulb of garlic
• a bunch of fresh coriander finely chopped
• salt/pepper
• vegetable oil

Ingredients for the Marinade :

• 1/2 tsp of cinnamon powder
• 1/2 tsp of dry red chilli flakes
• 1/2 tsp of dry herbs
• 1/2 tsp of dry coriander powder
• 2-3 cardamom pods
• 5 cloves
• ginger/garlic paste
• 1 tsp of lime juice
• salt/pepper

Method:

• Coarsely chop the onions and grind the mustard seeds and fenugreek seeds into a fine paste and reserve.

• Defrost your octopus and cut into small bite size pieces.
  Note: You can also pre heat the octopus in a non stick pan for about 10 mins until it goes pink in colour so as to ease the cutting process.
• Marinate the octopus with the above mentioned ingredients for the marinade and leave to rest for 15 mins.

• Pre heat a non stick pan with 2 tsp of vegetable oil and throw in the marinated octopus.
• Cover and leave to cook for about 30 mins by adding 1/2 a cup of water or more until all soft and cooked.

• Remove and reserve aside while you make the vindaye mix.
• In another pan, add vegetable oil and sauteed the spice mix that you grinded earlier on.
• Next add in the onions chunks , green chillies and salt accordingly.

• Now add in the octopus and mix everything generously until all combined.
• Then add in the turmeric and give everything a proper stir.

• Lastly sprinkle over on top a bunch of finely chopped coriander leaves for extra flavours.

Now grab a chair and let’s eat these bad boys! Best served with hot Mauritian Roti (Flatbreads) and some kick ass green chilli  paste or even over plain white rice and a great Dal. Oh heaven! So delicious and really easy to make that you can cook it time and time again.Sometimes there is no place like home where few ingredients can turn into a heart warmer recipe. They are so good really that I almost ate more than I was supposed to while making them. They are my absolute favourite really. Besides they make great ”Gajacks” (Sort of Pub Grub).

I don’t know much if there is any recipe close to this one at yours.But then I saw many linking this recipe to a ”Vindaloo”. And apparently is a great crowd pleaser too! I would love to hear more from you on them. Like how to make a great Vindaloo? What are the ingredients and how you love to make yours at home.I simply adore how food binds us all because after all it’s a matter of love really.Food is the true essence of love!

I am also on Facebook where following gets easier with lots of exciting news and recipes to come ideas.It would be a pleasure really to connect with you all there as well.

Much love