Recipe - Grilled Spiced Fish

4 ounce Sole, skinned
Salt and pepper to taste
2/3 cup Plain yogurt
2 teaspoon Garam Masala
1 teaspoon Ground coriander
2 Garlic cloves, crushed
One half teaspoon Chile powder
1 tablespoon Lemon juice
Lemon wedges for garnish

Rinse fish, pat dry with paper towels and place in a shallow nonmetal
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 0895868202]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini