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 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]