Follow these steps for perfect results
cumin seeds
garlic cloves
finely chopped
coarse salt
to taste
fresh edible flowers
ground nutmeg
optional
ground black pepper
sugar
hot pepper paste
parsley
finely chopped
olive oil
leftover from frying fish
water
wine vinegar
Combine cumin, garlic, salt, safflower or paprika, nutmeg (if using), pepper, and sugar using a mortar and pestle, blending well after each addition.
Add the hot pepper paste (or hot chili sauce) and parsley.
Transfer the mixture to a bowl.
Stir in the water and vinegar.
Whisk in the olive oil.
Pour over cooked fish or serve on the side.
Expert advice for the best results
Allow the sauce to sit for at least 5 minutes to allow the flavors to meld.
Adjust the amount of hot pepper paste to your desired level of spiciness.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Serve in a small bowl alongside the fish or drizzled over the top.
Serve with grilled or pan-fried fish.
Pairs well with rice or potatoes.
A light and refreshing Portuguese wine.
A crisp lager complements the spices.
Discover the story behind this recipe
A traditional sauce used to enhance seafood dishes.
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