Chraime
Chraime, from above
Non vegLibya

Chraime

Fish poached in a fiery paprika and garlic sauce. Friday night, North African style.

35 minTime
32 gProtein each
hotSpice
Friday night fish2 chapters · 1 min read

Make it your way

Grandma's wayLibyan Jewish spicy fish in paprika sauce.
The original
316kcalsame
32 gproteinsame
3 gfibresame
35minutessame

Chraime.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish4 thick white fish fillets
Cooking oil (vegetable oil)3 tbsp
Garlic8 cloves, sliced
Red bell pepper (red capsicum, red pepper)1, sliced
Tomato puree¼ cup tomato paste
Tomato2, grated
Paprika1 tbsp sweet
Red chilli powder (indian red chili powder)1 tsp hot
Cumin powder (ground cumin)1 tsp
Lemon juice2 tbsp
Coriander leaves (cilantro)a handful
Saltto taste

Method

5 steps
  1. 1Fry garlic and peppers gently in oil.
  2. 2Add paprika, chilli and cumin, stir 30 seconds, then tomato paste, grated tomato and a cup of water.
  3. 3Season, then lay the fish in the sauce and spoon sauce over it.
  4. 4Cover and simmer gently until the fish flakes.
  5. 5Add lemon and coriander and rest 5 minutes.
Serve it like this

Serve from the pan at the table, the fish swimming in red sauce, with challah or crusty bread and a green salad.

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Make it a meal

What goes with Chraime: a bread or rice, a side, something to drink and something sweet.

Bread or rice Challah210 min
Bread or rice Methi thepla40 min
With a main Couscous au poisson75 min
On the side Coconut chutney10 min
On the side Dahi baigana30 min
To drink Sol kadhi40 min
Something sweet Puran poli90 min
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