Yemeni Poached Fish in Spicy Tomato Herb Sauce

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

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

Asia
Yemen
Israel
Fish course
Pescatarian
Gluten-free
Spicy

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