Kulwa Samaki (Spiced Fish Stew)
A flavorful Eritrean fish stew featuring tender pieces of fish simmered in a rich, spicy tomato and berbere-based sauce. This dish is a delightful representation of Eritrea's coastal influence on its cuisine.
🧂 Ingredients
- 600 g Firm white fish fillets(such as tilapia, cod, or snapper, cut into 1.5-inch pieces)
- 3 tbsp Vegetable oil
- 2 large Red onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch Ginger(fresh, grated)
- 2-3 tbsp Berbere spice blend(adjust to taste)
- 2 tbsp Tomato paste
- 400 g Diced tomatoes(canned, undrained)
- 1 cup Water or fish broth
- to taste Salt
- 1/4 cup Fresh cilantro(chopped, for garnish)
- for serving Lemon wedges
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped red onions and sauté until softened and lightly browned, about 8-10 minutes.
- 2
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 3
Stir in the berbere spice blend and tomato paste. Cook for 2 minutes, stirring constantly, until the spices are fragrant and the tomato paste has darkened slightly.
- 4
Add the diced tomatoes (with their juices) and water or fish broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- 5
Season with salt to taste. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- 6
Gently add the fish pieces to the simmering sauce. Ensure the fish is mostly submerged. Cover and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.
- 7
Garnish with fresh cilantro and serve hot with injera or rice, along with lemon wedges on the side.
💡 Pro Tips
- ✓Ensure your fish is firm and holds its shape when cooked.
- ✓Adjust the amount of berbere to your spice preference.
- ✓For a richer flavor, you can use fish broth instead of water.
🔄 Variations
- Add a handful of chopped bell peppers along with the onions for extra color and flavor.
- Include a pinch of cardamom or fenugreek for added aromatic complexity.