Ingredients Jump to Instructions ↓

  1. 4 oz Sole, skinned

  2. Salt and pepper to taste 2/3 c Plain yogurt

  3. 2 ts Garam Masala

  4. 1 ts Ground coriander

  5. 2 Garlic cloves, crushed

  6. 1/2 ts Chile powder

  7. 1 tb Lemon juice

Instructions Jump to Ingredients ↑

  1. 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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