about the Bombay-Style Sole recipe
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about the Bombay-Style Sole recipe
| Tue, 04-26-2005 - 2:40pm |
I just pulled the Bombay-Stle Sole recipe from here last night, and thought I'd try that today. It's unclear from the recipe whether the sole is removed from the marinade before placing it in the oven, or if it is cooked right in the marinade.
How do you all do it?
Ilse

Ilse,
I would just cook the fish right in the marinade.
Oh where is that skull and crossbones emoticon?!
Cathy, don't bother with this recipe -- at least for sole. This fish -- maybe any fish -- is just too delicate to smother under the weight and power of the marinade. Try it with chicken. When I do sole again, it will be with a very simple sauce, something that will compliment the fish. A little wine, a little garlic, lemon...
The combination of spices in the yogurt is really wonderful, which is why I wanted to try the recipe. I would, however, go a little lighter on the cardamom (maybe 1/2 tsp), because it seems to completely overwhelm the other flavors.
Whether you try this with fish or another meat, I would suggest adding a little fat to it somehow. Because the meats we use are very lean, and this sauce is non-fat, things dry up pretty quickly.
Ilse
I tried this recipe with salmon instead of sole, grated fresh ginger instead of cardamom and put it all in a aluminum grill bag and cooked it on the grill. I was rushed and it could have marinated longer, but it was great! It was my first SBD dinner and my husband loved it too.