Grilled spiced fish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Sole, skinned |
| Salt and pepper to taste | ||
| ⅔ | cup | Plain yogurt |
| 2 | teaspoons | Garam Masala |
| 1 | teaspoon | Ground coriander |
| 2 | Garlic cloves, crushed | |
| ½ | teaspoon | Chile powder |
| 1 | tablespoon | Lemon juice |
| Lemon wedges for garnish | ||
Directions
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 broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot, garnished with lemon wedges.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2]