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
- 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)
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