The jamun butter in this dish is absolutely addictive yet ridiculously easy to make. The combination of jamun and dill adds an uplifting zing to the white wine sauce, which goes beautifully with the pan-seared fish. Lemon butter sauce will never be the same again.

  • Serves


  • Cook Time



  • 4 Rawas fillets of 250 gm each
  • 100 gm butter
  • 6 tbsp olive oil
  • 6 tbsp white wine
  • 2 tsp chopped dill
  • 4 cloves of garlic, sliced
  • 1½ dozen ripe jamun
  • Juice of 1 lemon
  • Salt and pepper to season


  1. Press each jamun down with your palm until the seed pops out.
  2. Chop up the jamun flesh, super fine.
  3. Blend the softened butter with a spoon until it attains a smooth, paste-like consistency. Mix this with the finely chopped jamun and dill. Keep aside if using immediately or refrigerate for later use.
  4. Mix couple of tablespoons of olive oil with salt and pepper. Take the Rawas fillet and smear each one with this oil mix. Leave to marinate for 15 minutes. Once done, pat the fish dry with a kitchen towel.
  5. Heat the remaining olive oil in a pan and pan sear the fish – 5 minutes on each side approximately, depending on the thickness of the fillet.
  6. In the meantime, make the sauce for the fish. In a small pan, add the jamun butter and garlic.
  7. Once the butter melts on slow flame and the garlic begins to cook, add the wine and lemon juice. Allow this to bubble for 2 minutes.
  8. Remove the fish from the pan. Pour the sauce over and serve with sautéed vegetables.

Kainaz Contractor

Kainaz Contractor

Kainaz Contractor is the Chef-Partner at Divided Attention Hospitality, a Delhi-based company specialising in creating bespoke F&B projects that champion the cause of regional cuisine, local produce and seasonality. She co-founded Rustom’s Parsi Bhonu, the award-winning regional Parsi restaurant in New Delhi, with partner Rahul Dua of Café Lota fame. A talented food writer and former Assistant Food Editor at the BBC Good Food Magazine, her first menu for the magazine was aimed at educating readers about the classic Parsi specialities, which are relatively rare to find on restaurant menus. This is the kind of food that she now serves at Rustom’s.

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