How to Make It
In a medium bowl, mix the yogurt with the cilantro, lime juice, curry powder, ginger and olive oil.
Make 3 crosswise slashes on both sides of each fish, cutting down to the bone. Transfer the fish to a large rimmed baking sheet and coat all over with the yogurt marinade. Cover and refrigerate for 1 to 2 hours.
Light a grill. Oil the grate. Remove the fish from the marinade, leaving on a light coating; reserve the marinade. Season the fish with salt and pepper and grill over a medium-hot fire, basting with the marinade, until lightly charred and just cooked through, about 10 minutes per side. Serve right away.