Curry herring

Ingredients for Curry herring

Instructions for Curry herring

To prepare the Curry herring recipe, please follow these instructions:

The herrings are bones, the fines are cut off. They are rinsed and split lengthwise. The salt fillets are sprinkled with salt and curry and rolled together on a small onion or large onion. They are sealed so that they do not roll up, in greased, refractory dish. Water poured at. The dish is covered with lid or foil. Darkening time at 170 gr 25 min. The curry sauce is baked together. It must be quite thick. When the herring is tender, you fish the fish fund in the sauce. It is boiled and poured over the herrings. Loose rice is served.

Karrysauce: Margarine and curry are switched together approx. 3 min. Onions and apples are switched for another 3 minutes. The flour is sprinkled in. The soup is added. The sauce is boiled for 5 minutes, sliced, tasted and cooked with cream just before serving.