Roopchand Fish Curry

Abhijit Author

By Abhijit

Last Updated Jul 19, 2022


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

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.

Roopchand Fish Curry step1

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

Roopchand Fish Curry step2

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

Roopchand Fish Curry step3

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

Roopchand Fish Curry step4

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

Roopchand Fish Curry step5

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.

Roopchand Fish Curry step6
Roopchand Fish Curry step7

Add chopped tomato and sauté them for another 2 minutes

Roopchand Fish Curry step8

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

Roopchand Fish Curry step9
Roopchand Fish Curry step10

Add little water and cook them on high flame.

Roopchand Fish Curry step11

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

Roopchand Fish Curry step12

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

Roopchand Fish Curry step13
Roopchand Fish Curry step14
Roopchand Fish Curry step15

Add the coriander leaves and serve hot with rice.

Roopchand Fish Curry step16
Roopchand Fish Curry

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
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 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.

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