Another new recipe book with a middle eastern flavour, ‘Jerusalem’ by Yotam Ottolenghi and Sami Tamimi. This book is actually not so new to me, but I haven’t used it much. But then we had visitors who were looking at it, and Hector came in with a large pollock. This makes 4 very large portions.
- 3 tbsp olive oil
- 2 onions, peeled and sliced (1cm slices)
- 1 tbsp coriander seeds
- 2 peppers (red and/or yellow), sliced (1cm slices)
- 2 garlic cloves
- 3 bayleaves
- 1 tbsp curry powder
- 1 can of chopped tomatoes
- 2-3 tsp sugar (I used basra date syrup instead)
- 5 tbsp cider vinegar
- 1 pollock, or around 500g of white fish, divided into pieces
- plain flour seasoned with salt and pepper
- 2 eggs, beaten
- salt and pepper to taste
- Preheat the oven to 190C
- Heat 2 tbsp of olive oil in a large pan, and add the onions with the coriander seeds. Cook on a medium heat for around five minutes.
- Add the peppers and cook for a further ten minutes
- Add the garlic, bayleaves, curry powder, and tomatoes. Cook for another eight minutes.
- Add sugar, vinegar, around 1 tsp salt and pepper, and cook together for another five minutes.
- Meanwhile, heat the other 2 tbsp of oil in a frying pan. Sprinkle a little salt on the fish, dip into the seasoned flour and then into the egg, and fry each portion for around 3 minutes, turning once.
- In a casserole dish, add the fish and the cooked sauce, so that the fish is at the bottom of the pan. Add around 250ml hot water to ensure that the fish is immersed.
- Place the pan in the oven for 10-12 minutes until the fish is cooked. Remove from the oven and allow the curry to cool to room temperature.
This dish can be eaten warm, as it is. It is better after a night in the fridge. Try garnishing with coriander leaves. We served this with bread.