Fish Dumplings in Turmeric Sauce (Belehat Arouss)

• 2 pounds cod or tilefish fillets (see note)
• 1 small onion, quartered
• 3 cloves garlic, sliced
• 2 teaspoons ground cumin
• 18 teaspoon cayenne pepper
• 1 egg
• Salt and freshly ground black pepper to taste
• 1 cup matzoh meal
• Oil for deep frying
• 4 cups fish stock or water
• 2 tablespoons lemon juice
• 1/2 teaspoon turmeric
• 3 tablespoons tomato paste
• Sprigs of flat-leaf parsley

1. Cut fish into 1-inch pieces.
2. Place in food processor and add onion, garlic, cumin, cayenne pepper, egg, salt and pepper.
3. Process until smooth.
4. Add matzoh meal and process until incorporated.
5. Shape fish mixture into plump ovals about 3 inches long.
6. Heat oil for deep frying to 375 degrees in deep fryer, saucepan or wok.
7. Fry until golden brown.
8. Drain on absorbent paper.
9. Bring stock or water to boil in 1 or 2 large saucepans, add lemon juice, turmeric and tomato paste.
10. Bring to slow simmer.
11. Drop drained fish rolls into simmering broth and cook slowly, uncovered.
12. Rolls should be single layer.
13. Simmer until broth has reduced and thickened, about 40 minutes.
14. Serve warm garnished with parsley.

cod, onion, garlic, ground cumin, cayenne pepper, egg, salt, meal, fish stock, lemon juice, turmeric, tomato paste, parsley

Taken from cooking.nytimes.com/recipes/1536 (may not work)