🇪🇹 Ethiopian / Modern · Fish & Seafood
🍛 Ethiopian Fish Curry
አሣ ካሪ — Asa Kari
Ethiopian Fish Curry — fish simmered in an Ethiopian-spiced curry sauce with tomatoes, onion, turmeric, cardamom, and coriander. The curry format applied to Ethiopian lake fish, with berbere providing the unmistakably Ethiopian character.
Ethiopian fish curry reflects the country's eastern lowland influence from Somali and Djiboutian food traditions — the curry format applied to freshwater fish. The berbere anchors it firmly in Ethiopian territory while the cardamom and coriander provide the curry complexity.
Ingredients
Equipment: Wide pan
- 600g fish fillets — tilapia or catfish
- 2 onions — diced
- 3 tomatoes — diced
- 3 garlic cloves
- 1 tbsp ginger
- 2 tbsp oil
- 1 tsp berbere
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp ground cardamom
- 1 tsp salt
- ½ cup water
Method
- Cook onions until golden — 8 minutes.
- Add garlic, ginger, berbere, turmeric, coriander, cardamom. Stir 1 minute.
- Add tomatoes. Cook 6 minutes until thick.
- Add water. Bring to a simmer.
- Add fish fillets. Spoon sauce over.
- Cover and cook 10—12 minutes.
- Season.
Chef Tips
- Do not stir once fish is added.
- The sauce must be thick before adding fish — prevents watery result.
Common Mistakes to Avoid
- Thin sauce when fish is added — fish releases water, making it thinner.
The Science
See ETH081 for fish wat science.
Nutrition (per serving)
Health Benefits
- High lean protein.
- Omega-3.
- Cardamom aids digestion.
Cultural Note
Ethiopian fish curry is the food culture of the eastern lowlands — where the highland teff and berbere tradition meets the coastal fish and spice traditions brought by Somali and Arab traders.
Storage & Serving
Storage: Refrigerate maximum 2 days.
Reheating: Very gently.
Serve with: Injera (ETH001), Ethiopian Rice (ETH013)