Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Sole, skinned
Salt and pepper to taste
2/3 c Plain yogurt
2 ts Garam Masala
1 ts Ground coriander
2 Garlic cloves, crushed
1/2 ts Chile powder
1 tb Lemon juice
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]

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