Machli Ki Tikka (Indian Curried Sole)
Tonight, Erica made a fantastic curried sole from one of her most treasured cookbooks, The Chez Piggy Cookbook, which she picked up while studying in Kingston. We had the sole over jasmine rice with a simple green salad drizzled with the South China Seas Trading Junko’s Ginger Salad Dressing that is new to Plenty (yes, I’m biased but it is truly fantastic). We’ve had copies of The Chez Piggy Cookbook at Plenty in the past and this reminds me to reorder more. Erica adapts the recipe to use lime and cilantro instead of lemon and dill. Here it is:
serves 6
3 lb sole
1/2 cup lime juice
1 tsp salt
2 Tbsp. butter
2 medium onions, chopped
1 inch piece fresh ginger, chopped
1 chili, chopped (was omitted tonight in consideration of our 2 year old son)
1 Tbsp. turmeric (we have some wonderful frozen whole turmeric at the store – easier & less messy to grate when frozen)
Salt & pepper, to taste
1/4 cup fresh cilantro, chopped
3 oz. dry white wine
- preheat oven to 350 degrees
- marinate sole fillets in the lime juice and salt (not more than 2 hours so that you don’t end up with ceviche)
- sauté onions, garlic, chili, ginger and turmeric in butter
- cook slowly over low heat until onions are soft and transparent
- add salt, pepper, and wine
- simmer 5 minutes
- add cilantro and remove from heat
- on a greased baking sheet bake the sole for about 8 to 10 minutes or until the fish is flaky
- transfer to a serving dish
- spoon onion mixture over the top