Andhra-style Sild og Poteter (Herring and Potatoes)

Ingredients

In the original Norwegian dish, Sild og Poteter, the herring is typically marinated in a vinegar-based brine and served with boiled potatoes. In this Andhra-style adaptation, the herring is marinated in a spicy masala with tamarind juice for a tangy twist. The potatoes are cooked with traditional Andhra spices and tempered with mustard seeds, curry leaves, and dried red chilies, adding a fiery kick to the dish. We alse have the original recipe for Sild og poteter, so you can check it out.

• 500g (1.1 lb) herring fillets 500g (1.1 lb) herring fillets
• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 2 tablespoons red chili powder 2 tablespoons red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tablespoons tamarind juice 2 tablespoons tamarind juice
• Salt to taste Salt to taste
• 3 tablespoons oil 3 tablespoons oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 2 dried red chilies, broken into pieces 2 dried red chilies, broken into pieces

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, mix together red chili powder, turmeric powder, tamarind juice, and salt to form a smooth paste.
2. 2.
   Coat the herring fillets with the prepared masala paste and marinate for 30 minutes.
3. 3.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
4. 4.
   Add curry leaves and dried red chilies. Sauté for a few seconds until fragrant.
5. 5.
   Add the marinated herring fillets to the pan and cook for 3-4 minutes on each side until they are cooked through.
6. 6.
   Remove the herring fillets from the pan and set aside.
7. 7.
   In the same pan, add the cubed potatoes and cook until they are tender.
8. 8.
   Add the cooked herring fillets to the pan with the potatoes and gently mix them together.
9. 9.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
10. 10.
    Serve hot and enjoy the spicy Andhra-style Sild og Poteter!

Treat your ingredients with care...

• Herring — Ensure that the herring fillets are fresh and properly cleaned before marinating them. Remove any bones or scales for a pleasant eating experience.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of red chili powder according to your taste.
• Serve Andhra-style Sild og Poteter with steamed rice or roti for a complete meal.
• You can add a squeeze of lemon juice before serving to enhance the tanginess of the dish.
• Adjust the cooking time for the herring fillets based on their thickness to ensure they are cooked through without becoming dry.
• Experiment with adding other Andhra spices like fenugreek seeds or cumin seeds for additional flavor variations.

Serving advice

Serve Andhra-style Sild og Poteter hot as a main course dish. Garnish with fresh coriander leaves for a pop of color and freshness.

Presentation advice

Arrange the herring fillets and potatoes on a platter, with the vibrant red color of the masala contrasting against the golden potatoes. Sprinkle some curry leaves on top for an added visual appeal.