Stuffed Spiced Sole

Ingredients

2 large or 4 small sole

2 tsp ground coriander seeds
1 tbsp. ground cumin seeds
2 cloves garlic, crushed
1 onion, grated
1-inch fresh root ginger, grated
1 tsp turmeric powder
Salt to taste
Water to mix

1 small onion finely minced
1 green chilli, finely grated
1 tbsp chopped coriander leaves

Oil for frying

To Garnish

½ tsp caraway seeds
Lettuce
2 slices lemon

Cooking Steps
  1. Clean, trim, and wash the fish. Make diagonal cuts, in both directions, 1 ½ to 2 inches apart on each side of the fish.
  2. Combine the next 7 ingredients and mix to a paste with a little water. Divide the paste into 2 portions.  To one portion add the onion, chilli and coriander leaves then stuff the fish with it.  Rub the other portion of paste onto the outsides of the fish.  Let it stand for 1 ½ hrs.
  3. Heat the oil in a frying pan and fry the fish until cooked and browned on both sides. Sprinkle lightly with the caraway seeds.

 

Serve on a bed of lettuce and decorate with lemon slices