Tilapia Alicha

Ingredients

• 700 g (1 1/2 lb)whole tilapia — cleaned and scored
• 2 tbsplemon juice
• 1 tspground turmeric
• 1green chili — slit
• 2red onions — very finely chopped
• 4 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 3 tbspniter kibbeh or oil
• 2tomatoes — chopped
• 1 cupwater
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Begin by preparing your ingredients. Finely chop 2 red onions and set them aside. Mince 4 cloves of garlic and 1 tablespoon of fresh ginger, and keep them together. Dice 2 tomatoes and slice 1 green chili thinly, removing seeds if you prefer less heat. Rinse the 700 g whole tilapia under cold water and pat it dry with paper towels, then rub it with 2 tablespoons of lemon juice and 1 teaspoon of ground turmeric.
2. Place a large, dry pot over medium heat. Add the finely chopped onions and cook them slowly, stirring frequently. Allow the onions to sweat and soften without browning, until they turn translucent and release their natural sweetness. This should take several minutes, and you'll notice a fragrant onion aroma.
3. Add 3 tablespoons of niter kibbeh or oil to the pot with the onions. Stir well to coat the onions and continue cooking until they turn a light golden color. This creates a rich base for the dish, enhancing the flavor of the onions.
4. Stir in the minced garlic and ginger, along with the sliced green chili. Add 1 teaspoon of ground turmeric to the pot. Allow the spices to bloom by cooking them gently until they release their fragrance, which should take about a minute. This step is crucial to infuse the dish with deep, aromatic flavors.
5. Gently place the whole tilapia into the pot, nestling it into the onion and spice mixture. Allow the fish to brown slightly on each side, turning carefully with a spatula. This should take a few minutes per side, and you'll see the fish begin to firm up and take on a light golden hue.
6. Add the diced tomatoes to the pot, stirring them in gently. Pour in 1 cup of water and sprinkle 1 teaspoon of fine salt over the mixture. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the tilapia cook gently for about 20 minutes, or until the fish is tender and the sauce has reduced to a thick, flavorful consistency.
7. Taste the sauce and adjust the seasoning if necessary, adding more salt if needed. The sauce should be well-balanced, with a hint of heat from the chili and a rich, savory depth from the spices. Serve the Tilapia Alicha hot, accompanied by fresh injera to soak up the delicious sauce.