Yield: 4 servings
Measure | Ingredient |
---|---|
4 ounces | Sole, skinned |
\N \N | Salt and pepper to taste |
⅔ cup | Plain yogurt |
2 teaspoons | Garam Masala |
1 teaspoon | Ground coriander |
2 \N | Garlic cloves, crushed |
½ teaspoon | Chile powder |
1 tablespoon | Lemon juice |
\N \N | Lemon wedges for 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 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]