Preparation:
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 grill.
Transfer fish to a grill rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking.
Serve hot.
Garnish with lemon wedges.
Source: The Book of Curries and Indian Foods by Linda Fraser |
