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Tandoori Dover Sole

Pan seared tandoori dover sole

Pan seared dover sole

This is another recipe that I’ve developed to use with my Curry Guy smoked spice range. Don’t worry if you live in an area where you can’t purchase them as the garam masala and smoked salt used in this recipe can easily be made at home. The recipe for my spicy salt is here and you can find a good garam masala recipe right here.

Alternatively, you could also just use a good quality store bought garam masala and flaky salt.

This is a lovely recipe that you can make in minutes once you have all the ingredients at the ready. When I can get it, I use much larger dover sole. I once purchased a dover sole from my fishmonger that was large enough to serve the whole family. Usually, however we get much smaller fish which work fine too.

Dover sole is currently my fish of choice. It has such a nice flavour that stands up to the spice in this recipe very nicely. Be sure to ask your fishmonger to skin the fish for you if they haven’t already done so. If you can’t find the baby shrimp you can leave them out but they really help make this dish if you can find them.

Dover sole frying

Frying and almost ready.

 

Seared dover sole

And a close up shot

 

Yield: 4

Tandoori Dover Sole

Tandoori Dover Sole
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 4 - 200g dover sole - skinned and cleaned
  • 3 tablespoons butter
  • 1 tablespoon ginger and garlic paste
  • 1 tablespoon garam masala
  • 1 tablespoon spicy salt or flaky sea salt
  • 1 heaping tablespoon capers
  • 100g baby shrimp
  • 3 tablespoons finely chopped coriander
  • 1 lemon quartered

Instructions

  1. Sprinkle the dover sole evenly with the garam masala and spicy salt.
  2. Then rub the ginger and garlic paste into the flesh of the fish and let sit for a few minutes.
  3. Heat a frying pan over high heat and add two tablespoons of the butter.
  4. When it is melted place the dover sole in the pan and fry for about two minutes per side. The fish needs to be cooked through and cooking times may vary depending on the size of the fish you are using.
  5. When the fish is cooked, place them on four warmed plates.
  6. Add the remaining tablespoon of butter to the pan and melt over high heat.
  7. Throw in the capers, baby shrimp and coriander and stir while the butter and shrimp begin to go brown.
  8. Pour this sauce equally over the dover sole and serve with lemon wedges.

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