Herring Curry
4 servings
20 minutes
Herring curry is an unusual and bold dish where Indian spices meet traditional fish from northern latitudes. This recipe combines the richness of curry, the creaminess of coconut milk, and the tanginess of pickled herring to create a unique flavor balance. Historically, Indian cuisine is famous for its complex spicy sauces, and adding herring is an interesting experiment that opens new gastronomic horizons. The dish has a pronounced spicy flavor where the warming heat of chili harmoniously complements the sweet notes of vegetables. Herring curry pairs wonderfully with rice, couscous, or noodles, allowing it to be adapted to different preferences. Perfect for lovers of exotic flavors and kitchen experiments!
1
Heat vegetable oil in a pan, leaving one tablespoon for later. Add a spoonful of curry powder to the oil and fry for thirty seconds.
- Vegetable oil: 100 ml
- Curry powder: 3 tablespoons
2
Place the herring in a bowl, pour curry oil over it, drizzle with vinegar, cover with plastic wrap, and let it sit overnight.
- Herring fillet: 300 g
- Vegetable oil: 100 ml
- Wine vinegar: 0.5 teaspoon
3
Chop the onion and carrot finely. In the remaining oil at the bottom of the pot, sauté the vegetables just a little until they start to change consistency. Add the finely broken cauliflower. Sprinkle with the remaining curry, add thin rings of chili, and pour in coconut milk to cover the vegetables. Let the curry simmer for a few minutes and add pieces of pickled herring. Season with salt to taste and remove from heat. Serve with boiled rice, couscous, or even noodles.
- Onion: 1 head
- Carrot: 2 pieces
- Cauliflower: 60 g
- Curry powder: 3 tablespoons
- Chili pepper: 1 piece
- Coconut milk: 400 ml
- Herring fillet: 300 g
- Salt: to taste
