Punjabi-style Sillikaviaari

Ingredients

In this Punjabi adaptation of Sillikaviaari, we incorporate Punjabi spices such as cumin, coriander, turmeric, and garam masala to infuse the herring with bold flavors. Additionally, we serve the dish with tangy pickled onions and a refreshing mint chutney, which are traditional accompaniments in Punjabi cuisine. We alse have the original recipe for Sillikaviaari, so you can check it out.

• 500g (1.1 lb) herring fillets 500g (1.1 lb) herring fillets
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For pickled onions: For pickled onions:
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1/4 cup white vinegar 1/4 cup white vinegar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon sugar 1/4 teaspoon sugar
• For mint chutney: For mint chutney:
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves 1/2 cup fresh coriander leaves
• 1 green chili, seeded 1 green chili, seeded
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, and salt.
2. 2.
   Rub the spice mixture onto the herring fillets, ensuring they are evenly coated. Let them marinate for 30 minutes.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the marinated herring fillets and cook for 3-4 minutes on each side until golden and crispy.
4. 4.
   For pickled onions, in a separate bowl, combine sliced red onions, white vinegar, salt, and sugar. Let them marinate for at least 15 minutes.
5. 5.
   For mint chutney, blend mint leaves, coriander leaves, green chili, lemon juice, and salt in a food processor until smooth.
6. 6.
   Serve the Punjabi-style Sillikaviaari with pickled onions and mint chutney on the side.

Treat your ingredients with care...

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

Tips & Tricks

• If you prefer a spicier flavor, increase the amount of red chili powder in the marinade.
• For a milder version, reduce the amount of red chili powder or omit it altogether.
• Adjust the salt according to your taste preferences.
• Serve the Punjabi-style Sillikaviaari with steamed rice or naan bread for a complete meal.
• Experiment with different herbs and spices in the mint chutney to personalize the flavor.

Serving advice

Serve the Punjabi-style Sillikaviaari as a main course, accompanied by steamed rice or naan bread. Garnish with fresh coriander leaves for an added touch of freshness.

Presentation advice

Arrange the crispy herring fillets on a platter, garnished with pickled onions and a dollop of mint chutney. Serve the dish with a side of steamed rice or warm naan bread to complete the presentation.