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Sephardi Fish Dish - Chreimeh

Sephardi Fish Dish - Chreimeh

Ingredients:

  •  Olive oil in the pan - swish it about

  • 3 TBSP flour or corn starch

  • 4 - 6 pieces of salmon

  • 5 garlic cloves crushed or chopped

  • 2 TSP paprika

  • 1 1/2 TSP cumin if you have

  • 1/3 TSP hot paprika

  • 1/3 TSP cinnamon

  • 1 green chilly chopped finely

  • Cup and a half of water with smallish packet of tomato puree mixed in

  • 1 TSP sugar

  • 1 squeeze a lemon over the fish

  • 2 TBSP chopped coriander or parsley

  • salt and pepper to taste

  • BB227924-B11D-41D7-B2FC-F8286B0F6808_1_201_a.jpeg

  • METHOD

  • PLACE THE FLOUR IN A SHALLOW BOWL, SEASON THEN TOSS THE FISH IN IT. SHAKE OFF THE EXCESS FLOUR AND SEAR ON HIGH HEAT FOR A MINUTE OR TWO ONE EACH SIDE, UNTIL GOLDEN. REMOVE THE FISH AND WIPE THE PAN CLEAN.

  • MIX THE GARLIC, SPICES, CHILE, AND 2 OIL
    POUR THE REMAINING OIL INTO FRYING PAN, HEAT WELL AND ADD THE SPICE MIXTURE 

  • STIR AND FRY   ADD WATER AND TOMATO PUREE TO STOP THE SPICES COOKING. BRING TO A SIMMER AND ADD SUGAR, LEMON JUICE, 3/4 TSP SALT AND SOME PEPPER. TASTE FOR SEASONING.

  • PUT THE FISH IN THE SAUCE, BRING TO A GENTLE SIMMER, COVER THE PAN AND COOK FOR 7-11 MINUTES, DEPENDING ON THE SIZE OF THE FISH, UNTIL IT IS JUST DONE.  TEMPERATURE, 

  • GARNISH WITH CORIANDER AND LEMON SLICES

24th Sep 2024 Barbara Shaw

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