Sephardi Fish Dish - Chreimeh
Ingredients:
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Olive oil in the pan - swish it about
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3 TBSP flour or corn starch
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4 - 6 pieces of salmon
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5 garlic cloves crushed or chopped
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2 TSP paprika
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1 1/2 TSP cumin if you have
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1/3 TSP hot paprika
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1/3 TSP cinnamon
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1 green chilly chopped finely
Cup and a half of water with smallish packet of tomato puree mixed in
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1 TSP sugar
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1 squeeze a lemon over the fish
2 TBSP chopped coriander or parsley
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salt and pepper to taste
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 MIXTURESTIR 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
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