Chraimi with Gefilte Fish

My mother used to make this when I was growing up. It’s a cross between a Sephardi salmon recipe and Ashkenazi gefilte fish.

• 1 loaf frozen gefilte fish, defrosted
• ¹⁄₂ cup panko crumbs

SAUCE

• 2 Tbsp olive oil
• 1 large onion, diced
• 1 Tbsp curry powder
• 1 14-oz (400-g) can chickpeas, drained
• 1 32-oz (910-g) can crushed tomatoes
• ¹⁄₂ tsp cumin
• ¹⁄₄ tsp cayenne pepper
• 3 cloves garlic, minced
• 2 Tbsp fresh chopped cilantro or parsley
• 1 plum tomato, diced
• kosher salt, to taste
• water, to cover
• fresh parsley, for garnish

In a medium bowl, mix the defrosted fish with the panko crumbs and set aside. (The mixture will still be soft.)

Heat oil in a large frying pan. Add the onion and sauté until soft. Add curry powder and cook for 1 minute while stirring. Add the chickpeas and sauté for another 5 minutes on low. Add the crushed tomatoes, followed by the rest of the ingredients, except for the water, and cook for 5 minutes.

Roll the fish mixture into balls the size of small golf balls and drop them into the sauce. Add water to cover the fish (not more than 1 cup). Cook for another 30 minutes until fish is cooked through. Garnish with fresh chopped parsley before serving.

(Originally featured in Family Table 715)