Roopchand Fish Curry

Roopchand /Chinese Pomfret is a seawater fish, but available in freshwater also, which is having one single bone in the center of the fish, and the taste is like mrigel fish. Roopchand has 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 onions, garlic, tomatoes, and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, ginger flavored sauce this is How to make Roopchand Fish Curry

Equipment required

1. Wok
2. Spatula
3. Mixing bowl

Ingredients to make Roopchand Fish Curry

1. Roopchand fish-400 gm
2. Potato-1
3. Onion-1(chopped)
4. Tomato-1
5. Ginger-garlic paste-1 tbsp
6. Bay leaf-1
7. Whole red chili-1
8. Cardamom-2
9. Cinnamon-1 inch stick
10. peppercorn-5-6
11. Cloves-4
12. Turmeric powder-1 tbsp
13. Cumin powder-1 tbsp
14. Red chili powder-1 tbsp
15. Salt to taste
16. Coriander leaves to garnish

How to make Roopchand Fish Curry

Clean and wash the fish chunks and rub them with salt and turmeric powder, and keep it aside for 15 minutes.

Take a griddle/wok, heat oil in it, and slowly add the fish chunks and fry them on both sides.

Fry all the fish chunks in stages and keep them aside.

In the same oil, add the potato (cut in two halves), fry them nicely, and take them out from the oil.

Add bay leaf In the same oil, cardamoms, cinnamon, peppercorn, and whole chili, and stir them for 30 seconds.

Add the chopped onion and fry them for 3-4 minutes or till the color changes to light brown

Then add the ginger garlic paste, and stir them for 2 minutes.

Add chopped tomato and sauté them for another 2 minutes

Now add the turmeric powder. Cumin powder, red chili powder, and salt and sauté them till the raw smell of the spices goes off.

Add little water and cook them on high flame.

Now add 2 cups of water and potato, cover the lid and allow them to cook for 5-6 minutes.

Open the lid, and see the water almost dried and the gravy becomes thick

Add the coriander leaves and serve hot with rice.

Roopchand Fish Curry

The marinated  roopchand fish chunks are fried and then simmered in a thick gravy made with onions,garlic, tomatoes, and ginger and sometimes added with potatoes finished in aw arm, spicy, cumin, ginger flavored sauce this is How to make Roopchand FishCurry

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course fish, Main Course

Cuisine Bengali, Indian

Servings 2

Calories

Equipment

• pan
• Spatula
• mixing bowl

Ingredients

  

• 400 gm Roopchand fish
• 1 onion (chopped)
• 1 Potato( 2 halves)
• 1 tbsp  ginger-garlic paste
• 1 tomato
• 1 bay leaf
• 2 cardamom
• 1 inch stick cinamom stick
• 4 clove
• 6 Peppercorn
• 1 whole red chili
• 1 tbsp  turmeric powder
• 1/2 tbsp cumin powder
• 1/2 tbsp red chili powder
• salt
• 3 Mustard oil
• coriander leaves

Instructions

 

• Clean and wash the fish chunks andrub with salt and turmeric powder, and keep it aside for 15 minutes.
• Take a griddle/wok, heat oil in it,and slowly add the fish chunks and fry them on both sides.
• Fry all the fish chunks in stagesand keep them aside.
• In the same oil, add the potato (cutin two halves), fry them nicely, and take them out from the oil.
• In the same oil add bay leaf,cardamoms, cinnamon, peppercorn, and whole chili and stir them for 30 seconds.
• Add the chopped onion and fry them for 3-4 minutes or till the color changes to light brown
• Then add the ginger garlic paste,and stir them for 2 minutes.
• Add chopped tomato and sauté themfor another 2 minutes
• Now add the turmeric powder. Cuminpowder, red chili powder, and salt and sauté them till the raw smell of thespices goes off.
• Add little water and cook them onhigh flame.
• Now add 2 cups of water and potato,cover the lid and allow them to cook for 5-6 minutes.
• Now open the lid, and see the water almost dried and the gravy becomes thick
• Now add the coriander leaves and serve hot with rice.