1. cut fish fillets into 3cm thick slices. Sprinkle with the juice of one lemon and set aside.
Lightly roast cumin and fennel in a frying pan without fat until they smell aromatic. Grind to a fine powder in a spice grinder.
3. prepare ginger, garlic and onions to a paste and add the ground turmeric, tamarind, mixed herbs and curry paste.
Sauté this spice paste in clarified butter for just under 2 min, stirring throughout. Extinguish with water as well as coconut milk, bring to boil and simmer for 6 min on low flame.
Add the fish. Gently simmer for about 6 min until the fish is cooked. If the sauce is still too thin, remove the fish, boil the sauce to the desired consistency, reheat the fish briefly. Season with fish sauce instead of salt. Serve with long grain rice. Serve with a well-chilled, semi-dry rose or possibly a cool Pilsner.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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