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Plain flour - 2-3 tbsp
Lemon sole fillets - 4
Butter - 50 gms
Lemon juice - 60 ml
Olive oil - 3 tbsp
Rinsed bottled capers - 2 tbsp
Salt and ground black pepper

For Garnishing:
Lemon wedges
Fresh flat leaf parsley


  • Season the flour with salt and pepper.
  • Coat the sole fillets evenly on both sides.
  • Heat the oil with half the butter in a large shallow pan until foaming.
  • Add two sole fillets and fry over a medium heat for 2-3 minutes on each side.
  • Lift out the sole fillets with a fish slice and place on a warmed serving platter. Keep hot.
  • Fry the remaining fillets in the same way, then lift them out carefully and add them to the platter.
  • Remove the pa from the heat and add the lemon juice and remaining butter.
  • Return the pan to a high heat and stir vigorously until the pan juices are sizzling and beginning to turn golden brown. Remove from the heat and stir in the capers.
  • Pour the pan juices over the sole, sprinkle with salt and pepper to taste and garnish with the parsey.
  • Add the lemon wedges and serve at once.
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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.