Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        sole -- skinned
                        salt and pepper to taste
     2/3  cup           plain yogurt
   2      teaspoons     garam masala
   1      teaspoon      ground coriander
   2                    garlic cloves -- crushed
     1/2  teaspoon      chile powder
   1      tablespoon    lemon juice
                        lemon wedges for

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