4 ounces sole -- skinned
salt and pepper to taste
2/3 cup plain yogurt
2 teaspoons garam masala
1 teaspoon ground coriander
2 garlic cloves -- crushed
1/2 teaspoon chile powder
1 tablespoon lemon juice
lemon wedges for
Instructions:
Garnish Rinse fish, pat dry with paper towels and place in a shallow
non-metal dish. Sprinkle with salt and pepper. Mix together yogurt,
coriander, chile powder, garlic, and lemon juice. Pour over fish.
Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors.
Preheat grill. Transfer fish to a grill rack; cook about 8 minutes,
until fish just begins to flake, basting with cooking juices and turning
over halfway through cooking. Serve hot. Garnish with lemon wedges.
Source: The Book of Curries and Indian Foods by Linda Fraser
