Red Herring Burta
A traditional Anglo-Indian spiced herring preparation where smoked red herring is warmed, deboned, and mixed with onions, chilies, and lime juice to create a flavorful spread or side dish.
Ingredients
- 2 whole fish Red herring (smoked herring), in original paper packing (Traditionally sold wrapped in paper)
- 1 medium Onions, thinly sliced (About 1 cup sliced)
- 2 whole Green chilies, finely chopped (Adjust to taste)
- 2 tablespoons Lime juice, freshly squeezed (About 1 lime)
Instructions
- 1Thinly slice the onion and finely chop the green chilies. Squeeze the lime juice and set all ingredients aside.
- 2Place the red herring, still in its original paper packing, on a gridiron or in a frying pan. Warm it well over medium heat, turning once or twice to heat evenly.
- 3Remove the herring from the heat and unwrap from the paper. Very carefully peel away all the skin and meticulously pick out all the bones, discarding them.
- 4Using a fork or the back of a spoon, bruise and mash the cleaned herring flesh until it forms a rough paste.
- 5Add the sliced onions, chopped chilies, and lime juice to the bruised herring. Mix thoroughly until all ingredients are well combined and evenly distributed.
- 6Transfer the burta to a serving dish. Serve at room temperature as a side dish, condiment, or spread with rice or bread.
