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