Uttar Pradesh Style Creamy Herring Curry

Ingredients

In the original German Sahnehering dish, the herring is typically marinated in a creamy sauce made with sour cream, vinegar, and sugar. However, in this adapted Uttar Pradesh style recipe, we replace the sour cream with yogurt and add a blend of aromatic spices to create a rich and flavorful curry sauce. The Uttar Pradesh style curry is milder in spice compared to the original German dish, allowing the delicate flavors of the herring to be the star of the dish. We alse have the original recipe for Sahnehering, so you can check it out.

• 500g (1.1 lb) herring fillets, cleaned and deboned 500g (1.1 lb) herring fillets, cleaned and deboned
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 onions, finely chopped 2 onions, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine yogurt, heavy cream, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the herring fillets to the marinade and coat them evenly. Allow the fish to marinate for at least 30 minutes.
3. 3.
   Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the tomato puree and slit green chilies to the pan. Cook for a few minutes until the tomatoes are cooked and the oil starts to separate.
5. 5.
   Gently place the marinated herring fillets into the pan, along with the marinade. Cover and cook on low heat for about 10-15 minutes, or until the fish is cooked through and the flavors have melded together.
6. 6.
   Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Herring fillets — Ensure that the herring fillets are fresh and properly cleaned before marinating. If fresh herring is not available, you can use frozen herring fillets.
• Yogurt and cream — Use full-fat yogurt and heavy cream for a rich and creamy texture in the curry.
• Ginger-garlic paste — You can make ginger-garlic paste by blending equal parts of fresh ginger and garlic together with a little water.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a finely chopped green chili.
• Adjust the consistency of the curry by adding more cream or yogurt if desired.
• Serve the dish with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a smoother curry, you can blend the onion and tomato mixture before adding the herring fillets.
• To enhance the flavors, allow the marinated herring fillets to rest in the refrigerator for a few hours or overnight before cooking.

Serving advice

Serve the Uttar Pradesh Style Creamy Herring Curry hot with steamed rice or freshly made roti. Garnish with fresh coriander leaves for added freshness and aroma.

Presentation advice

Present the dish in a traditional Indian thali or on a decorative plate. Place the herring fillets on a bed of creamy curry sauce and garnish with a sprinkle of fresh coriander leaves. Serve with a side of steamed rice or roti.