Fish in Peanut Sauce

red palm oil (or any cooking oil), for pan frying

1 whole fish (daurade, porgy, bream, or similar, ~3 lbs), washed, patted dry, and cut into serving size pieces (save the head)

3 garlic cloves, minced

1 tsp coriander

½ tsp ground ginger

½ tsp nutmeg, grated

salt (to taste)

black pepper (to taste)

½ cup smoked or dried shrimp, prawns, or fish; half of it ground into powder and half for garnish

peanut oil (or any cooking oil), for pan frying

1 onion, finely sliced

2 chile peppers, cleaned and left whole

1 cup peanut butter (natural or homemade)

Heat a few spoonfuls of red palm oil in a skillet. Fry the fish and half of the garlic on both sides until done. Set aside on absorbent paper.

Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp, prawns, or fish.

In a saucepan bring four cups of water to a boil. Add the fish head and the spices and ground dried shrimp (or fish). Reduce heat and let simmer.

Heat a few spoonfuls of peanut oil in a clean skillet. Fry onion and remaining garlic until browned. Add chile pepper. Reduce heat. Add the fried fish to the onion-garlic mixture.

Remove fish head from broth. Strain broth if desired. Add peanut butter. Stir until smooth. Simmer over low heat until it is thickened into a sauce. Pour the thickened sauce into the skillet over the fish and onions. Add remaining dried shrimp (of fish). Simmer together for a few minutes.

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Fish in Peanut Sauce