Goa x Australia
Barramundi with Goan cafreal butter
Crisp skin from Darwin, green fire from Goa.
45 minTime
34 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original473kcalsame
34 gproteinsame
5 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Grind the coriander, mint, chilli, garlic, ginger, whole spices, pepper, cumin, vinegar and 1/2 tsp salt to a smooth green paste.
- 2Mash half the paste into the butter, roll into a log in cling film and chill 15 minutes.
- 3Boil the potatoes in salted water 15 minutes until tender. Drain and press each one flat.
- 4Heat 1 1/2 tbsp oil in a pan on medium high heat. Crackle the mustard seeds and curry leaves, add the potatoes and a pinch of salt and fry 4 minutes a side.
- 5Pat the fish skin very dry, score it and rub the flesh with the remaining paste and salt. Heat the rest of the oil in a heavy pan on medium high heat.
- 6Lay the fish skin side down in the pan on medium high heat and press for 30 seconds. Cook 4 minutes, flip and cook 1 to 2 minutes more.
- 7Top each fillet with a thick slice of cafreal butter.
Serve it like this
Set the fillet skin side up on a bed of crushed potatoes, lay a coin of cafreal butter on top to melt and add a lemon wedge and a few fried curry leaves.
