Spicy Ethiopian Fish Stew (Ye'assa Wat) - Spice Fusion Exotic Spice Blends & Dukkah
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.
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Cooking tools:
- Nonstick skillet
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Spoon
- Stove
- Plate
- Serving bowl
Ingredients
- 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
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