Ingredients

Method

• 1 onion, finely diced
• 2 T vegetable oil
• 1 head garlic, crushed
• 2 T lemon juice
• 2 T sweet paprika
• 130 g tomato paste
• 2 cups water
• 1 t sugar
• 1 kg salmon or yellowtail, filleted and skin removed
• 1/2 t ground cumin
• 1/2 t chilli powder (or 1 red chilli, chopped)
• crusty bread, for serving

Method

Ingredients

1. Fry the onion in the oil until soft and translucent.
2. Mix the garlic, lemon juice and paprika, then add it to the onions. Add the tomato paste and cook for a further few minutes. Add the water and sugar and cook for about 15 minutes.
3. Cut the salmon into 150 g pieces and cook in the sauce for about 10 minutes, or until the fish is just cooked through. Turn the heat off and sprinkle over the cumin and chilli . Serve the fish warm or at room temperature with some extra sauce and crusty bread.

Cook’s note: You can soak the fish in lemon juice overnight for a better flavour.

Find more recipes for Jewish holidays here.

Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa