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Lemon sole Malabar |
|
| Cook in large frying pan | |
2 tbsp sesame oil |
Heat the oil |
½ tsp turmeric |
Stir fry the turmeric for 10 seconds |
1 tsp mustard seeds ½ tsp coriander seeds ½ tsp white cumin seeds |
Add the whole spices and stir fry for 30 seconds |
75g onion, chopped fine |
Gently stir fry the onions for 3 or 4 minutes |
1 tbsp lime pickle 1 tsp yellow mustard powder 400 ml can of coconut milk 10 curry leaves, fresh or dried |
Add the spices and coconut milk, bring to a simmer |
2 x 200g lemon sole fillets Salt to taste |
Add the fish and simmer for 10-15 minutes until cooked, add salt to taste. |
1 lime, cut into wedges |
Serve with the lime wedges and a twist of black pepper. |