Berbere is a spice mix that originated in Ethiopia and Eritrea. It is used to make this creamy tomato fish curry.

Recipe (salt free, oil free):
Serves 1,

Berbere spice mix:
Ground ginger – 3/4tsp
Coriander cumin powder – 3/4tsp
Allspice – 1/4tsp
Smoked paprika – 1/2tbsp
Cardamom powder – a pinch
Cinnamon – a pinch

Pollock fillet, cut in half – 1
Onion finely chopped – 1
Fenugreek seeds – 1tsp
Garlic clove crushed – 1
Green chillies minced – 1/4tsp
Tomato puree – 3/4tbsp
Tomato chopped – 1
Cherry tomatoes halved – 8
Almond milk – 100ml
Water – 50ml
Fresh coriander chopped – 1tbsp

Mix all of the berbere spice ingredients together. Take 3/4tsp of the berbere spice and coat the pollock fish. Let it marinate for 10 to 15 minutes.
Add the fenugreek seeds to a hot pan. Toast for a couple of minutes. Add the onion, garlic and green chillies. Saute in water for 10 minutes until the onions are soft. Add the cherry tomatoes, chopped tomato, tomato puree and the rest of the spice mix. Stir and cook covered for 5 to 8 minutes, until the tomatoes start to break down slightly. Add the milk and water. Simmer for a few minutes. Add the marinated fish. Cover and cook on a low heat for 10 minutes. Add the fresh coriander.

Original recipe:
Fish Butter Curry with Cucumber Salsa by Ottolenghi Test Kitchen (Food52)