Salona – Iraqi Sweet and Sour Fish
2 pounds white fish fillets (cod, sea bass, bream)
2 large onions, sliced into rings
4 large tomatoes, sliced into rings
4 large garlic cloves, finely chopped
1 tablespoon paprika
1/4 teaspoon curry powder
Salt and pepper to taste
Oil for sautéing
3 lemons, juiced
1 tablespoon pomegranate molasses or maple syrup or honey
2 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon curry powder
1 tablespoon turmeric
1/4 teaspoon red chili pepper flakes
Over medium heat, mix all the sauce ingredients in a small saucepan and bring to a boil.
Simmer gently for about 5 minutes, stirring occasionally.
In a heavy-bottomed pan, sauté onions over medium heat until they are soft and translucent, then set aside.
Cut the fish fillets into large chunks, then brush with olive oil and sprinkle with curry powder, paprika, salt and pepper.
Pour a light layer of oil in the pan and arrange the fish on the bottom.
Layer onions and garlic on top of the fish.
Place the tomatoes over the onions, then add the sauce on top.
Cover and simmer gently for about 25-30 minutes.