Gewürz-Loup de mer

Ingredients

• 1 tsp Cayenne pepper
• 1 tsp turmeric
• 4 tsp coriander seeds
• 1 tsp cumin seeds
• 0.5 tsp white peppercorns
• 100 g sesame seeds
• 2 tbsp coconut flakes
• 1 tbsp dried curry leaf (Asia store)
• 4 tbsp oil
• 2 red onions
• 2 Garlic cloves
• 2 tbsp peanut butter
• 3 tbsp tamarind paste
• 1 l fish stock (5.21 or from the glass)
• Salt
• 4 sea bass fillets (with skin, about 160 g each)

Instructions

1. 1.

   Roast cayenne pepper with turmeric, coriander, cumin, pepper, sesame seeds, coconut flakes and curry leaves in 2 tbsp oil in a pan while stirring for about one minute, then let cool. Roughly 1/2 tbsp of it is crushed slightly in a mortar and set aside; crush the remaining roasted spices into a fine powder in the mortar.

2. 2.

   Peel and dice onions and sauté them in the remaining oil in a pan until translucent, then let them cool. Peel and finely chop garlic. Blend the ground spices with the onions, garlic, peanut butter, tamarind paste and fish stock in a blender until smooth; season with salt.

3. 3.

   Heat the sauce in a pan. Place the fish fillets in the sauce so that they are covered. Cook on low heat, covered, for about 8 minutes. Before serving, sprinkle the coarsely chopped spices over the fish.