Herring in curry sauce on a baked potato

Ingredients:
Herring BARREL with oil SEKO 550 g
2 small onions
1 cup single cream
9 teaspoons curry spice blend
black pepper for seasoning
5 large potatoes

Preparation method:
Drain the herring from the brine, cut it into small pieces.
Chop onion, add to cream along with curry spice and pepper, combine.
Combine herring with sauce and refrigerate fridge for two hours to develop the flavour.
In the meantime, bake the potatoes in aluminium foil at 200 °C, fan on, for approx. 45 minutes.
Cut the potatoes, hollow out (make a pocket) and stuff with herring