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4
150 ml
2
2 teaspoons
1 teaspoon
1/2 teaspoon
1 tablespoon
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whole
plaice or flounder, each weighing about 225 g, skinned
natural
yoghurt
cloves
garlic, crushed
Masala salt
ground
coriander
chili
powder
lemon
juice
lemon
wedges and parsley sprigs, to garnish
salt and
pepper |
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Method :
Wash fish, pat dry with absorbent kitchen paper and place in a
shallow non-metallic dish. Sprinkle with salt and pepper. Mix together yogurt, garlic, masala salt, coriander, chili
powder and lemon juice. Pour over fish and cover. Leave in a cool place for 2-3 hours to allow fish to absorb
flavors. Heat grill. Transfer fish to a grill rack and cook for about 8 minutes,
basting with cooking juices and turning over half way through
cooking, until fish flakes easily. Serve hot, garnished with lemon wedges and parsley sprigs.
Serves 4
Use fillets instead of whole fish, if preferred, and grill for about 2
minutes less.
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