| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Indian |
Indian, Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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