This dish is mostly made with nile perch and it is my all time favorite when I go in to an Ethiopian restaurant. This is my all time favorite because I love fish way too much and I also love spicy food. Any type of fish can be used for this dish and I am going to show you a quick and easy way on doing this dish. If you made up the spices already which is the Berebre and made the Niter Kibbeh then the rest is a breeze.
This dish is perfect for busy people too and it takes under 3 minutes to cook with this stew alone.
I added 3 tbs of olive oil and added 1 minced small minced onion and fried it til they are brown and added 2 cloves of garlic that I had chopped and stirred that and added 1 tsp of berbere then mixed everything. I added heaping tsp of Simplified Mekelesha and added 2 tsp of niter kibbeh, 1 bullion cube and 3 dashes of maggi or knorr aroma.
I stirred some more and added as you see in the picture I have added 6 pieces of catfish and added 1/4 cup of water and let it cook on low until the fish was done. I turned it over every 3 minutes or so after I took the lid off of the pot.
This is served on injera along with other types of wot (stew) dishes and ayb which is their cheese. I will give you the ayb recipe shortly please enjoy. Oops I plain forgot here is my Paneer (Cheese) recipe. This can be enjoyed with any Ethiopian dish as well.
