Step 1

Sprinkle 2 tsp turmeric over fish; set aside.

Step 2

Dry-fry onion in a non-stick frying pan for about 15 minutes or until softened and just turning brown, stirring often. Add a little water if the onion starts sticking to the pan. Add 2 tbsp oil and when hot, stir in the garlic, ginger, Ethiopian Berbere and and the 2 extra teaspoons of turmeric and cook for about a minute, then add tomatoes. Cover and cook for 15 minutes or until the sauce has thickened.

Step 3

Meanwhile, heat remaining 2 tbsp oil in another pan and fry fish until golden. When fish is cooked, add to tomato sauce and heat through. Serve with rice or couscous.