Israeli Chraime (Spiced Fish in Tomato and Chilli Sauce)
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Ingredients
- 700 g white fish fillets (such as pollock)
- 5 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tbsp paprika
- 0.5 tsp chilli powder
- 1 tsp ground cumin
- 3 tbsp vegetable oil
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 275 kcal
- Protein
- 34.5 g
- Carbohydrate
- 5.8 g
- of which sugars
- 4.1 g
- Fat
- 12.2 g
- of which saturates
- 1.2 g
- Fibre
- 3 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a wide pan and fry the garlic for 1-2 minutes until fragrant, then stir in the paprika, chilli powder and cumin and cook for 1 minute.
- 2
Add the tinned chopped tomatoes and 100ml water, bring to a simmer and cook for 12-15 minutes until thickened.
- 3
Season the fish fillets and nestle into the sauce, spooning some sauce over the top.
- 4
Cover and simmer gently for 10-12 minutes until the fish is cooked through and flakes easily.
- 5
Squeeze over the lemon juice.
- 6
Serve with flatbread or rice.
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