Name: Yemeni Poached Fish in Spicy Tomato Herb Sauce
Yield: Serves Eight
Cuisine: Israel
Ingredients: large pinch of ground ginger; large pinch of curry powder; 1 large onion, chopped; 60 ml/4 tbsp chopped fresh coriander (cilantro) leaves; 60 ml/4 tbsp chopped fresh parsley; chopped fresh chilli or chilli paste, to taste; 5–8 garlic cloves, crushed; 300 ml/½ pint/1¼ cups passata (bottled strained tomatoes); 150 ml/¼ pint/⅔ cup fish stock; salt and ground black pepper; 30 ml/2 tbsp vegetable or olive oil; 1.5 kg/3¼ lb mixed white fish fillets; seeds from 2–3 cardamom pods; juice of 2 lemons, plus extra if needed; 1.5 ml/¼ tsp ground turmeric; 1.5 ml/¼ tsp ground cumin

Preparation info

Serves
Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The Yemeni spicing of this traditional Jewish dish is refreshing in the sultry heat of the Middle East and is very popular with Israelis. Serve this dish with flat breads such as pitta or matzos, or plain rice, with a hot chilli sauce alongside.

Ingredients

300 ml/½ pint/1¼ cups passata (bottled strained tomatoes)
1

Method

Put the passata, stock, onion, herbs, garlic, chilli, ginger, curry powder, cumin, turmeric, cardamom, lemon juice and oil in a pan and bring to the boil.
Remove the pan from the heat and add the fish fillets to the hot sauce. Return