- Red Snapper or Other Fish 2 (each about 500 g)
- Juice of 2 limes
- Garlic 2 cloves, coarsely grated
- Mild, Sweet Chilli 1, (about 20 g) deseeded and chopped
- Chopped Chives 1 Tbs
- Thyme a small bunch, leaves stripped
- Oil 1 Tbs
- Hot Chilli 1 chunk
- Sea Salt and Freshly Ground Black Pepper
- Preheat the oven to 375°F / 190°C.
- Heat 2 tablespoons of the olive oil in a large ovenproof frying pan or Dutch oven over medium heat. Add the onions and coriander seeds and cook for 5 minutes, stirring often. Add the peppers and cook for a further 10 minutes. Add the garlic, bay leaves, curry powder and tomatoes, and cook for another 8 minutes, stirring occasionally. Add the sugar, vinegar, 1½ teaspoons salt and some black pepper and continue to cook for another 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a separate frying pan over medium-high heat. Sprinkle the fish with some salt, dip in the flour, then in the eggs, and fry for about 3 minutes, turning once. Transfer the fish to paper towels to absorb the excess oil, then add to the pan with the peppers and onions, pushing the vegetables aside so the fish sits on the bottom of the pan. Add enough water just to immerse the fish (about 1 cup) in the liquid.
- Place the pan in the oven for 10 to 12 minutes, until the fish is cooked. Remove from the oven and leave to cool to room temperature. The fish can now be served, but it is actually better after a day or two in the fridge. Before serving, taste and add salt and pepper, if needed, and garnish with the cilantro.
Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.