This week, with Purim coming up, I wanted create a fabulous appetizer for my seuda. I thought about the banquet that Achashverosh had and the spices that were used in the Persian region (Middle East). The recipe below features cumin, curry, cilantro, chickpeas and garlic. I came up with this delicious fish dish which I now call “Shushan White Fish” in honor of the city in which the Purim story took place. This recipe is great because it doubles easily and can also be frozen.
Persian White Fish
Can also use: sole, flounder, tilapia or salmon
2 Tablespoons olive oil
1 large onion, diced
1 Tablespoon curry powder
½ teaspoon of cumin
1 can chick peas
8 portions fish (about 2 sides) filleted
¼ teaspoon cayenne pepper
3 gloves garlic, minced or 4 cubes from Gefen frozen package
2 Tablespoons fresh cilantro or 6 cubes from Sabra frozen package
1 Plum tomato, diced
1-cup tomato sauce
Kosher salt to taste
Water
Heat large sauté pan for a minute and then add oil. Add onion and sauté until soft. Add in the chick peas and stir for a minute. Add curry powder and cumin and cook for another minute while stirring. Place fish fillets skin side up on top of mixture. Cook for a few minutes and turn to coat other side and cook for another 3 minutes.
In a small bowl mix cayenne pepper, garlic, cilantro, tomato, tomato sauce, garlic and salt. Pour over fish in sauté pan. Add enough water to cover fish. Bring to boil, then lower to simmer for another 20 on low minutes until fish is cooked through.
