Serves:

Ingredients:

4 oz Sole, skinned
Salt and pepper to taste
3/4 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

Method:

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.