Konkan x France
Pomfret meunière with kokum brown butter
The miller's wife met a Konkan fisherwoman. The pomfret never stood a chance.
30 minTime
36 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original488kcalsame
36 gproteinsame
2 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the fish with the turmeric, chilli, lemon juice and salt and rest 10 minutes.
- 2Squeeze the kokum petals, keep the pink water and chop the petals finely.
- 3Dust the fish in rice flour and shake off the excess.
- 4Heat the oil and 10 g butter in a heavy pan on medium high heat and fry the fish 4 minutes a side.
- 5Wipe the pan, add the remaining butter on medium heat and cook 2 minutes until it foams and browns. Add the garlic and tirphal for 20 seconds, then take off the heat and add the kokum water and petals.
- 6Spoon the sauce over the fish and scatter coriander.
Serve it like this
Lay the pomfret on a long plate, spoon the pink brown butter along its length, and finish with coriander, chopped kokum and a lemon wedge at the tail.
