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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.