Yemenite Poached Fish in Spicy Tomato Herb Sauce

A community recipe by Twinks

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: seves 8

Metric Cups

300 millilitres tomato passata
150 millilitres fish stock
1 onion (large, chopped)
4 tablespoons fresh coriander (fresh, chopped)
4 tablespoons fresh parsley (chopped)
6 cloves garlic
1 chilli paste (or fresh chilli, to taste)
1 pinch of ground ginger (large)
1 pinch of curry powder (large)
½ teaspoon ground cumin
½ teaspoon turmeric
3 cardamom seeds
2 juice of lemons (plus extra if needed)
1½ kilograms white fish (mixed fillets)
salt to taste
pepper to taste

11 fluid ounces tomato passata
5 fluid ounces fish broth
1 onion (large, chopped)
4 tablespoons cilantro (fresh, chopped)
4 tablespoons fresh parsley (chopped)
6 cloves garlic
1 chilli paste (or fresh chilli, to taste)
1 pinch of ground ginger (large)
1 pinch of curry powder (large)
½ teaspoon ground cumin
½ teaspoon turmeric
3 cardamom seeds
2 juice of lemons (plus extra if needed)
3¼ pounds white fish (mixed fillets)
salt to taste
pepper to taste

Method

Yemenite Poached Fish in Spicy Tomato Herb Sauce is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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 to the heat and allow the sauce to boil briefly again.

Reduce the heat and simmer very gently for about 5 minutes, or until the fish is tender.

Taste the sauce and adjust the seasoning, adding more lemon juice if necessary serve hot or warm

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 to the heat and allow the sauce to boil briefly again.

Reduce the heat and simmer very gently for about 5 minutes, or until the fish is tender.

Taste the sauce and adjust the seasoning, adding more lemon juice if necessary serve hot or warm

Additional Information

This is just as good with only one type of fish. Sauce is really versatile, and is good with fish which is just wrapped in puff or filo pastry and baked in the oven, and then served with the sauce spooned over or on the side