Name: Sudanese spiced agashe fish recipe
Cuisine: african
Ingredients: 1 whole Tilapia fish; 6 cloves fresh garlic, crushed; 1 tsp fresh cracked black pepper; 1 tsp salt; 250.00 ml Sudanese agashe spice mix; 250.00 ml plain flour; 40.00 ml salt; 20.00 ml cumin; 20.00 ml smoked paprika; 20.00 ml garlic powder; 1 tsp white pepper; 3 eggs, beaten; Oil for frying; Fresh lime, to serve; Coriander, to serve; Red onion, to serve; 40.00 ml peanut butter; 3 red chillies; 3 green chillies; 2 red birdseye chillies; 20.00 ml olive oil; 1 tsp pepper; 250.00 ml lime juice

by Monzir and Janelle - Monzelle Last updated on 03/06/2023

Tilapia is a common fish found in the Blue Nile river, and a common meal in Sudanese households. This fish is deep fried with an agashe dukkha spice batter. The fish is tender and delicious with a crispy skin that is perfect for an outdoor barbecue meal. Agashe can be used to crumb your favourite protein or as a seasoning or even add it to your stove-top cooking. Agashe can also be used in rice, mac and cheese or salads. And for entertaining, Agashe is a delicious dipping condiment and an excellent accompaniment at barbecues. - Monzir and Janelle - Monzelle

Ingredients

1 whole Tilapia fish
6 cloves fresh garlic, crushed
1 tsp fresh cracked black pepper
1 tsp salt

Coating

1 cup Sudanese agashe spice mix
1 cup plain flour

Spice mix

1 tbs salt
1 tbs cumin
1 tbs smoked paprika
1 tbs garlic powder
1 tsp white pepper
3 eggs, beaten
Oil for frying
Fresh lime, to serve
Coriander, to serve
Red onion, to serve

Sudanese shata

2 tbs peanut butter
3 red chillies
3 green chillies
2 red birdseye chillies
1 tbs olive oil
1 tbs salt
1 tsp pepper
1 cup lime juice

Method

Step 1

Prepare the chillies by adding them to the 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 tbs or so of water if needed to reach a thinner consistency suitable for dipping.
Step 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. Whisk the spices together and set aside. Mix together the flour and agashe spice and set aside. Whisk the eggs together and set aside.
Step 3

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.
Step 4

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.
Step 5

Heat the oil. Add the fish to the hot oil and fry on each side for roughly 3-4 minutes on each side until golden and crispy. Remove fish from the oil and add to paper towel to drain the excess oil
Step 6

Serve with Sudanese chilli sauce (shata), fresh lime wedges, red onion and a fresh salad.