Seafood Vindaye

Ingredients

• ✓500g peeled and deveined shrimp
• ✓400g cleaned squid cut into rings
• ✓300g fresh cleaned mussels
• ✓200g small octopus (optional)
• ✓3 large onions finely sliced
• ✓5 cloves garlic minced
• ✓1 piece fresh ginger (3cm) grated
• ✓3-4 green chilies (adjust to taste)
• ✓3 tablespoons prepared mustard
• ✓4 tablespoons white vinegar
• ✓2 teaspoons turmeric powder
• ✓1 teaspoon coriander powder
• ✓1 teaspoon cumin powder
• ✓8 tablespoons vegetable oil
• ✓Salt and freshly ground black pepper
• ✓10-12 fresh curry leaves
• ✓A bunch of fresh coriander for garnish

Instructions

1. 1
   Prepare the seafood: Start by cleaning all your seafood thoroughly. For mussels, brush them under cold water and remove the beards. Steam them in a covered pot for about 5 minutes until they open. Discard any that remain closed. Reserve the mussels in a bowl. Keep some of their cooking liquid to add flavor to the dish.
2. 2
   Caramelize the onions: In a large deep pan or wok, heat 6 tablespoons of oil over medium-high heat. Add the sliced onions and cook, stirring regularly for 8-10 minutes until they are golden and slightly caramelized. This step is crucial as it brings a sweet base that balances the acidity of the vinegar. Remove half of the golden onions and set aside for the final garnish.
3. 3
   Create the aromatic base: In the pan with the remaining onions, add the minced garlic, grated ginger, and green chilies (finely chopped if you like it spicy, whole if you prefer a milder heat). Sauté for 2 minutes until the aromas are released. Be careful not to burn the garlic.
4. 4
   Add the spices: Incorporate the turmeric, coriander powder, cumin, and curry leaves. Mix well for 1-2 minutes to lightly toast the spices and release their essential oils. Your kitchen should be filled with delicious aromas at this stage.
5. 5
   Incorporate the mustard: Add the prepared mustard and mix vigorously to incorporate it well with the onions and spices. The mustard will create a creamy and tangy base characteristic of vindaye.
6. 6
   Cook the seafood: Slightly increase the heat and add the shrimp and squid (and octopus if using). Cook for 5-7 minutes, stirring gently. The shrimp should turn pink and opaque, and the squid should be tender but not rubbery. Don't overcook to prevent them from becoming tough.
7. 7
   Add the vinegar: Pour the white vinegar over the seafood and mix well. This is the signature ingredient that gives vindaye its characteristic sweet and sour taste. Simmer for 3-4 minutes for the flavors to integrate.
8. 8
   Finish with the mussels: Gently incorporate the cooked mussels with a little of their cooking liquid (about 3-4 tablespoons). Mix very gently to avoid breaking the shells. Taste and adjust seasoning with salt and pepper according to your preferences.
9. 9
   The tempering (final technique): In a small pan, heat the remaining 2 tablespoons of oil until very hot. Add the reserved onions and fry them quickly until they become very crispy and slightly burnt on the edges. Immediately pour these onions with their hot oil over the vindaye. This technique, called 'tempering', adds an extra dimension of flavor.
10. 10
    Garnish and serve: Generously sprinkle with chopped fresh coriander. The vindaye can be served immediately with white basmati rice or hot rotis. However, this dish is known to be even better the next day, when all the ingredients have had time to marinate together. You can store it in the refrigerator for up to 3 days.