Mumbai: Pomfret Beckti Doria?
Forty years ago I was served a fish dish called Pomfret Beckti Doria (spelling may differ) at the West End Hotel in Bombay. It was utterly delicious: firm, meaty fish with a nuttiness from, I think, being sauteed in clarified butter. I have never encountered as fine a dish of pomfret since, nor have I found any reference to "beckti doria" as a preparation. Might a Mumbai gourmet enlighten me? Cheers!
There was no sauce. It had a nice nuttiness, so I assume it was sauteed in browned butter, maybe a la meuniere. The memory has stayed with me because of the lovely nutty, firm, mild meatiness. In memory it's texture was more like Hawai'ian ono rather than other pomfrets I've had. I have often wondered about the origin/meaning of "Beckti Doria." Thank you for your kind reply.
Well, there *is* the Bekti fish (white-fleshed) that's fairly common in Indian cooking:
Unless you're dining in a continental restaurant, chances are, your fish was sauteed in ghee, which is clarified butter - the most common type of fat used for cooking in Indian cuisine. Maybe the "nuttiness" came from black mustard seeds.