Curry matjes with red cabbage

Ingredients for 2 servings:

• 1 tomato(s), approx. 150 g
• 80 g onion(s), peeled
• 2 tbsp sesame oil or rapeseed oil
• 15 g ginger
• 2 cloves garlic
• 1 tsp mustard seeds, ground
• ½ tsp coriander seeds, freshly ground
• ½ tsp cumin, freshly ground
• 1 tsp, leveled turmeric powder
• 1 tsp curry powder
• 80 g ricotta
• 40 g yogurt
• 1 dashes lemon juice
• ½ head of red cabbage, approx. 500 g
• 2 tbsp sesame oil or rapeseed oil
• some salt and pepper
• 4 herring fillets “Nordic style”, refrigerated counter
• some cashew nuts, chopped, for sprinkling
• e.g. chopped coriander leaves or parsley for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 25 minutes

For the curry dip, deseed and finely dice the tomato. Thinly slice the onion and fry in oil until golden brown. Peel and finely chop the ginger and garlic, and fry for 1 minute. Add the dry spices and fry until fragrant. Stir in the diced tomatoes, remove the pan from the heat, and let cool. Then mix in the ricotta, yogurt, and lemon juice and season with a little salt. Let stand for about 2 hours or make the day before. Cut half the red cabbage into 4 wedges, remove the thin outer leaves, and cut out the stalk. Brush the 4 pieces with oil and season lightly. Place in a suitable container (or casserole dish), add 15 cl of water, and cover with aluminum foil. Preheat the oven to 180°C (top/bottom heat) and cook the red cabbage for 45-50 minutes. Divide the red cabbage wedges between 2 plates. Add the herring fillets and spoon the curry dip over them. Sprinkle some cashew nuts and chopped coriander over the dip when serving. Serve with boiled potatoes. Tip: The curry dip is also great for grilling.