Red onions are often seen in Ethiopian dishes and instead of frying in oil, they are often
dry-fried for around 15 minutes before oil is added. This recipe is just one version of this
popular Ethiopian fish dish; there are many others.
4 white fish fillets, cut into cubes
1 red onion, finely chopped
4 tbsp peanut or vegetable oil, divided
2 cloves garlic, crushed
5 cm ginger, shredded
4 tomatoes, chopped
1 tbsp Spice Fusion Ethiopian Berbere
4 tsp turmeric, divided
green chillies, chopped
Sprinkle 2 tsp turmeric over fish; set aside.
Dry-fry onion in a non-stick frying pan for about 15 minutes or until softened and just turning
brown, stirring often. Add a little water if the onion starts sticking to the pan.
Add 2 tbsp oil and when hot, stir in the garlic, ginger, Ethiopian Berbere and
an extra teaspoon of turmeric and cook for about a minute, then add tomatoes.
Cover and cook for 15 minutes or until the sauce has thickened.
Meanwhile, heat remaining 2 tbsp oil in another pan and fry fish until golden.
When fish is cooked, add to tomato sauce and heat through.
Serve with rice or couscous and chopped chillies.