Step 1: Cut the onions into petals, split the chili, and split the garlic.
Step 2: Macerate the onion and the chili with vinegar.
Step 3: Cut the fish in big cube, add salt and pepper and fry it.
Step 4: Fry the garlic in the same oil as the fish.
Step 5: Add the mustard and turmeric, salt, and add progressively the fish.
Step 6: Add the onion and chili marinade and let cook for a few minutes.

The Chef’s special touch:
Do not overcook the spices to avoid making them bitter and let the vindaye rest for 24 hours for more flavor.