Roopchand fish (also known as Rupchanda or Polynemus heptadactylus) is a popular fish in Bengali and coastal cuisine, known for its delicate flavor and tender meat. It is typically cooked in various styles, like frying, steaming, or preparing it in a curry. Below is a simple recipe to cook Roopchand Fish Curry:

(HOW TO COOK)

Ingredients:

• Roopchand Fish – 4-6 pieces (cleaned and washed)
• Mustard oil – 2-3 tbsp (you can use vegetable oil if mustard oil is unavailable)
• Onion – 1 large, finely chopped
• Tomato – 1, finely chopped
• Ginger-garlic paste – 1 tbsp
• Green chilies – 2, slit
• Turmeric powder – ½ tsp
• Red chili powder – ½ tsp (optional)
• Cumin powder – ½ tsp
• Coriander powder – ½ tsp
• Salt – to taste
• Water – as required
• Fresh coriander leaves – chopped for garnish

Instructions:

Step 1: Prepare the fish

1. Clean the Roopchand fish thoroughly. Remove the scales, fins, and internal organs, then rinse under cold water.
2. Pat the fish dry with a paper towel to remove excess moisture. You can also marinate the fish for 10 minutes with a little turmeric powder and salt for extra flavor.

Step 2: Fry the fish

1. Heat 1-2 tbsp of mustard oil in a frying pan on medium heat.
2. Once the oil is hot, gently add the fish pieces one by one. Fry the fish lightly for 2-3 minutes on each side, just enough to make them golden brown. Be careful while flipping to avoid breaking the fish.
3. Once fried, remove the fish from the pan and set aside.

Step 3: Prepare the curry base

1. In the same pan, add a little more mustard oil (about 1 tbsp).
2. Add chopped onions and sauté them until golden brown.
3. Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
4. Add the chopped tomatoes and cook until they soften and release their juices.

Step 4: Add spices and cook

1. Add turmeric powder, red chili powder, cumin powder, and coriander powder to the onion-tomato mixture.
2. Stir well and cook for a couple of minutes, until the oil starts to separate from the masala (spice mixture).

Step 5: Add water and simmer

1. Add water to the pan (about 1-1.5 cups) depending on the consistency you desire for your curry.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes so the spices blend well.

Step 6: Add the fish

1. Gently place the fried Roopchand fish pieces back into the curry.
2. Carefully spoon the curry sauce over the fish, making sure it’s well-coated.
3. Cover and simmer for 5-8 minutes on low heat, allowing the fish to absorb the flavors.

Step 7: Garnish and serve

1. Once the fish is cooked through and the curry has thickened, garnish with fresh coriander leaves and green chilies.
2. Serve hot with steamed rice or paratha.

Tips:

• Roopchand fish is delicate, so handle it carefully while frying to avoid breaking.
• Adjust the spice level according to your preference, especially the green chilies and red chili powder.
• If you like a tangy flavor, you can add a little tamarind or lemon juice to the curry.

This simple recipe brings out the natural flavors of Roopchand fish and works great for a comforting meal. Enjoy!

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