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Also knows as Ashke-Sefard fish, combining the classic Gifelte Fish with Sefardic flavors, it’s the best of both worlds!!
1 loaf gefilte fish, defrosted
1/2 cup panko
2 tablespoons olive oil
1 large onion, diced
1 tablespoon curry powder
1 14-ounce can of drained chickpeas
1 32-ounce can of crushed tomatoes
1/2 teaspoon of cumin
1/4 teaspoon of cayenne pepper
3 cloves of garlic, minced
2 tablespoons of fresh chopped parsley or cilantro
1 plum tomato, diced
water to cover
fresh parsley, for garnish
Put the defrosted Gefilte Fish loaf, into a medium mixing bowl and add 1/2 cup of Panko bread crumbs. Mix together and set aside. (Mixture will be soft).
Make the sauce. Heat two tablespoons of oil in a frying pan or medium pot. Add the onions and saute for two minutes.
Next, add curry powder and cook for one more minute while stirring.
Then, add the chickpeas and saute for another five minutes on low.
After that, add the crushed tomatoes, followed by the rest of the ingredients (with the exception of the water) and cook for five minutes.
Next, prepare the fish. Form the fish into golf-ball-sized balls and drop them into the sauce. Add water to cover the fish (no more then one cup).
Garnish with a little parsley and serve either warm or at room temperature.
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