10 herrings guts removed and scaled
1 tbsp roasted curry powder
2 tsp black pepper
1 cup flour
juice of 1 lime
2 lt oil
1 head garlic, crushed with the skin on
10 dry red whole chillies
1 large spanish onions, peeled, finely sliced
3 green chilli, finely chopped
4 ripe tomato, sliced
1 medium cucumber, sliced
2 tsp maldive fish
juice of 1 lime
salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the cleaned herrings in a bowl with the curry powder, salt, pepper and flour. Toss to coat the fish in the flour mixture. Add the lime juice and toss again.
Combine all the salad ingredients in a bowl and set aside until ready to serve.
Heat the oil in a pot over high heat until it reaches smoking point. Once the oil is hot, add the herrings one by one and fry until crisp and golden. Only fry 3-4 herrings at a time so that the oil doesn’t lose its heat. Remove the fish from the oil and drain until ready to serve. Bring the oil back up to a high heat and fry another batch of herrings. Repeat with remaining fish.
To make the garlic and chilli garnish, fry the garlic cloves and whole chillies in the same oil until crisp and golden. Remove from the oil and drain.
To serve, place a few herrings on each plate, topped with the fried garlic and chilli and accompanied by some of the salad.