When we think of Shavuot, our mind conjures up dishes that contain cheese, milk and everything dairy.
But what about if either your guests don’t like dairy or you just fancy a non-meaty dish that isn’t dairy?
Well this is a dish that covers all of the above: a non-meaty, non-milky dish that is also not fishy-tasting. It has a subtle and delicate flavour and is also a very light dish – perfect for that late night Seuda!
- 2tbsp olive oil
- 1 large onion, diced
- 1tbsp mild curry powder
- 8 portions of sole, filleted (you can skin it too but it is easier to handle if the skin is left on)
- ¼ tsp cayenne pepper
- 3 cloves of garlic, minced
- 2tbsps fresh cilantro or parsley
- 2 plum tomatoes, diced
- 1 cup tomato sauce
- Salt, to taste
Heat a large skillet or pan for a minute and then add the oil.
Add the onion and saute gently until soft.
Add the curry powder and cook for a minute while stirring.
Gently place the sole fillets on top of the mixture and cook for 2-3 minutes.
Gently turn the fish to coat the other side and cook for another 2-3 minutes.
In a small bowl, mix the cayenne pepper, garlic, tomatoes, herbs, tomato sauce and salt.
Carefully pour the mixture over the fish in the pan.
Add enough water to cover the fish and cook for a further 10 minutes until the fish is cooked through.