White Nile Fish Recipe


1 kg fresh fish (preferably Nile Perch)
2 large onions
1/2 cup oil
1 garlic bulb
3 green peppers
1 tsp salt
2 tbsp tomato paste
2 tomatoes
1 bunch of fresh coriander leaves
1 tbsp coriander seeds / crushed black pepper
1 lemon
1 cup sultanas
1 cup dried apricots (optional)
2 potatoes (optional)
1 carrot (optional)


Slice the onions into rings and fry in oil in large pan.  Crush garlic and add to pan with 2 pinches of salt.  Add two tablespoons of tomato paste and stir until onion is golden.  Add one tablespoon of coriander and one teaspoon of salt.  Add juice from half of lemon and stir.  Add fish to pan.  Chop green peppers and put on top of fish as well as sliced tomatoes.  If desired, add potatoes and/or carrots thinly sliced.  Add sultanas and, if desired, apricots and cover pan.

Chop coriander leaves and add to pan with pinch of salt.  Cook even on stoke or bake in oven until fish cooked (approximately 20 minutes)

Best served with pasta bake.


After learning to cook Sudanese-style, Mark left Khartoum and paddled 3,000 miles down the River Nile through much of Sudan. Click here to find out about his Nile adventure and read extracts from his book based in The Sudan.



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