Sudanese Faseekh (Fish curry)

Sudanese fish curry

Sudanese Faseekh (Fish curry)
Serves 1
This is a recipe adapted from a popular Sudanese dish called "Faseekh" which is originally made with fresh salted anchovies.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1 white onion
  2. 2 medium tomatoes
  3. 1 tbsp of tomatoe paste
  4. 1 tbsp of creamy peanut butter
  5. 3 cloves of garlic (shredded)
  6. 1/3 cup of water
  7. 3 tins of anchovie fillet
  8. 3 tbsp of olive oil
  9. 2 tbsp of lemon juice
  1. Dice onion into small pieces
  2. Place a pot over medium heat and add olive oil, heat for a few minutes
  3. Add onions to the pot and cook until the onion are translucent (about 5 minutes)
  4. Put tomatoes and water in a blender and blend together
  5. Add anchovies to the pot and cook until the fillets melt (about 5 minutes)
  6. Add tomatoe juice to the pot, cover and let it simmer for 10 minutes
  7. Add tomatoe paste and peanut butter to the pot and stir into the mixture
  8. Add lemon juice to the pot and stir
  9. Add shredded garlic to the pot, stir into the mixture,cover and simmer for 15 minutes on low heat or until the oil rises to the top of the curry in the pot.
  1. Per serving: Calories: 282, Fat:18g, Protein: 21g, Fiber: 3g, Carbohydrates: 25g
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6 thoughts on “Sudanese Faseekh (Fish curry)”

  1. Hey that dish looks really yummy. I hope you don’t mind but I am going to print it off and make some.

    I love curry and once tried to make a fish curry but it didn’t work out that well, so I can’t wait to try it.

    I’m also into low carbs, I am one of those people that it doesn’t matter what kind of carb it is , it still makes me put on weight.

    I still need some thou, cause if I don’t I shake all over the place.

    Great article and website

  2. I love dishes from the middle east. This seems like a simple, delicious and healthy meal that I can prepare at home anytime. I love cooking, just hate the washing part. But I thought curry need to be spicy? No? Seems there are no chillis or peppers in the recipe?

    1. Hi Kenny

      Thanks for your comment

      I guess I used curry for lack of a better name and its close resemblance in terms of texture. The dish isn’t really spicy apart from the garlic. It is usually eaten with a mixture of lemon juice and red chili powder but that is usually on the side.

  3. First of all Mab, I like the theme of your site and its really beautiful and organized . I also love those mouth watering recipes on the headers and the fact that you provide options for downloading or printing those recipes. The fish curry looks so yummy and I perceive it will be a very healthy diet. Could you please explain what sudanese faseek is?

    All the same thanks for sharing.

    1. Hi Bonto

      Thanks for the nice comment

      This recipe originates from Sudan and Egypt and was a favorite food of the pharos. In my recipe we use anchovies but the original recipe uses gray mullet that is dried out for 25 days in barrels full of salt and has a very unique taste. It’s not easy to find outside of Sudan and Egypt so I have to settle for the anchovies.

      If you ever visit Egypt or Sudan make sure you try it.

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