Ingredients Jump to Instructions ↓

  1. : 4 ounces sole -- skinned

  2. salt and pepper to taste

  3. 2/3 cup plain yogurt

  4. 2 teaspoons garam masala

  5. 1 teaspoon ground coriander

  6. 2 garlic cloves -- crushed

  7. 1/2 teaspoon chile powder

  8. 1 tablespoon lemon juice

  9. lemon wedges for

Instructions Jump to Ingredients ↑

  1. : 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


Send feedback