Traditional recipes

Pie with smoked herring and cauliflower

Pie with smoked herring and cauliflower

Preheat the oven to 180 degrees Celsius.

Peel the potatoes, cut the cauliflower into bunches, chop the parsley, remove the skin of the fish (if necessary), grind the garlic and grate the ginger.

Cut the potatoes into cubes and boil in salted water for 15-20 minutes. Drain the water and leave to cool.

Boil cauliflower in salted water for 3 minutes.

Heat half the amount of oil in a pan and add the garlic, ginger and spice mix. Fry for 30 seconds, then add cauliflower, raisins, salt and pepper and cook for 5 minutes over medium heat, stirring frequently.

Remove the pan from the heat and add the fish broken into pieces. Stir gently. Transfer to a suitable oven dish (if needed).

Mix the potatoes with the coconut milk, parsley and a little salt. It turns into puree, which is spread over the cauliflower mix and fish. Grease with oil and bake for 15 minutes on the middle shelf of the oven.


Vaduvan is a mix of spices that contains onion powder, mustard, powder, garlic powder, turmeric, cardamom, fenugreek seeds, cumin seeds, fennel seeds, cinnamon, chilli, cloves, tarragon, bay leaves and rose petals.


Vaduvan can be replaced with curry powder.