How to make peyajkoli diye roopchand macher jhal

Abhijit Author

By Abhijit

Last Updated Jun 15, 2020

How to make peyajkoli diye roopchand macher jhal

Roopchand /Chinese Pomfret  is a seawater fish, but available in fresh water also having one single bone. Roopchand have flat bodies and forked tails. They are cooked either fried, curry or steamed. The marinated  Roopchand fish chunks are fried and then simmered in a thick gravy made with mustard paste finished in a warm, mustard flavored sauce and this is How to make peyajkoli diye roopchand macher jhal /Roopchand fish curry with spring onion.

It is very low in calories and fat but high in protein and contains high amounts of omega 3 fatty acids which reduce the risk of cardiovascular diseases.

Prep time
15 mins
Cook time
15 mins
Total time
30 mins



  • Roopchand fish chunks-4 pieces
  • Spring onion
  • Mustard seed 3 tspoon
  • Ginger ½ inch
  • 2 tsp turmeric powder
  • 2 tbsp mustard oil
  • ½ tsp panchforons panch phoron-1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
  • 2 green chilis
  • Coriander leaves
  • Salt to taste
  • Water-one cup


How to make peyajkoli diye roopchand macher jhal

  • Wash the fish chunks, marinate it by turmeric powder and salt for 5 minutes and keep aside.
  • In a blender take three spoon mustard, ½ inch ginger ,one green chili and with the help of water make a smooth paste
  • take a kadai or deep pan, put oil ,heat it & deep fry the fish chunks & keep fry
  • In a same oil put panchphoron for tempering,
  • As they splutter and sizzle add spring onion and cook for 2 minutes then add the paste.
  • Now you can add water, little bit of turmeric powder and salt & allow it  to cook for 3 to 4 mints or the gravy becomes little more thick.
  • Now slowly add the fish & green chili & cook for another two minutes .How to make peyajkoli diye roopchand macher jhal
  • Turn off the burner, sprinkle ½ spoon of mustard oil, coriander leaves over it and serve hot with steam rice.


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