Mughlai Karrysild

Ingredients

In the original Norwegian Karrysild, the herring is typically marinated in a curry sauce made with mayonnaise and sour cream. In this Mughlai adaptation, we replace the curry sauce with a creamy yogurt and saffron sauce, and enhance the flavors with traditional Mughlai spices like cardamom, cinnamon, and cloves. The result is a dish that combines the best of both cuisines, creating a unique and delightful fusion. We alse have the original recipe for Karrysild, so you can check it out.

• 500g (1.1 lb) herring fillets, boneless and skinless 500g (1.1 lb) herring fillets, boneless and skinless
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste
• Fresh coriander, for garnish Fresh coriander, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, heavy cream, ground cardamom, ground cinnamon, ground cloves, and saffron strands. Mix well to form a smooth sauce.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic and ginger paste to the pan. Cook for another minute until fragrant.
4. 4.
   Stir in the tomato paste and cook for a minute to enhance the flavors.
5. 5.
   Add the herring fillets to the pan and gently coat them with the onion and tomato mixture.
6. 6.
   Pour the yogurt and spice sauce over the herring fillets. Stir gently to combine.
7. 7.
   Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Stir in the lemon juice and season with salt to taste.
9. 9.
   Remove from heat and let the dish cool slightly before serving.
10. 10.
    Garnish with fresh coriander and serve with warm naan bread.

Treat your ingredients with care...

• Herring — Ensure that the herring fillets are boneless and skinless for easy preparation. If fresh herring is not available, you can use canned herring fillets as a substitute.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder or cayenne pepper to the sauce.
• Serve Mughlai Karrysild as an appetizer or as a main course with steamed rice or biryani for a complete meal.
• Adjust the amount of saffron according to your preference for a more pronounced flavor and vibrant color.
• Marinate the herring fillets in the sauce overnight for a more intense flavor.

Serving advice

Serve Mughlai Karrysild as an appetizer or as a main course accompanied by warm naan bread or steamed rice. Garnish with fresh coriander for a pop of color and added freshness.

Presentation advice

Arrange the herring fillets on a platter, drizzle the creamy sauce over them, and sprinkle with chopped fresh coriander. Serve with warm naan bread on the side for an elegant and visually appealing presentation.