SUDANESE SPICED FISH

INGREDIENTS

1 whole tilapia fish 6 cloves fresh garlic, crushed

●1 tsp fresh cracked black pepper

●1 tsp salt

3 eggs, beaten Oil for frying

COATING

1 cup Sudanese agashe spice (found at specialty grocers and online)

1 cup plain flour

SPICE MIX

1 tbsp salt 1 tbsp cumin 1 tbsp smoked paprika

1 tbsp garlic powder

1 tsp white pepper

SUDANESE SHATA

3 red chillies 3 green chillies 2 red birdseye chillies

1 cup lime juice

1 tbsp salt

1 tsp pepper 2 tbsp peanut butter

1 tbsp olive oil

TO SERVE

Fresh lime Coriander Red onion

METHOD

1 To make the sauce (shata), put the chillies in a processor (seeds in to make it hot, seeds out to tone down the heat). Add the lime juice to the processor and pulse until combined. Add the salt, pepper and peanut butter and pulse. Add the olive oil and blend until combined. Add 1 tbsp or so of water if needed to reach a thinner consistency suitable for dipping.

2 To make the fish, prep the whole fish by gutting out the inside and scaling the fish, leave the head and tail on. Score the flesh with a sharp knife and set aside.

3 Mix together the flour and agashe spice and set aside. Whisk the spicemix together and set aside. Whisk the eggs together and set aside.

4 Crush some fresh garlic, add black pepper and salt and mix together to form a paste. Rub the garlic and pepper paste over the whole fish, inside and out and into the slits. Sprinkle the spice mix over the whole fish (inside and out) and set aside.

5 Dip the fish into the beaten egg and coat generously (inside and out). Dip the fish into the flour and agashe mix and coat evenly. 6 Heat the oil. Add the fish and fry on each side for roughly 3-4 minutes until golden and crispy. Remove fish from the oil and place on paper towel to drain the excess oil.

6 Serve the fish with the shata, fresh lime wedges, coriander, red onion and a fresh salad.