Fried Pomfret Fish (Rupchanda)
 
 
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Ingredients
  • 3 medium pomfret fish (adjust the quantities if you prepare more than 3 fish)
  • ½ tsp salt
  • ½ tsp chilli powder
  • ½ tsp turmeric powder
  • ½ tsp mixed curry powder
  • oil as needed
  • 2 peeled onions
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp mixed curry powder
  • ⅚ green chillies
  • chopped coriander
Method
  1. Prepare your fish by cutting off the fins either side. You'll need to remove the guts by cutting open the fish just below where you cut the fins off from (bottom left photo), insert your fingers and remove the guts. Wash all your fish thoroughly with cold water till water runs clear.
  2. After thoroughly washing, allow your fish to drain. To your fish add ½ tsp of salt, ½ tsp of chilli powder and ½ tsp of turmeric powder.
  3. Add ½ tsp of mixed curry powder and a dash of oil (this helps the spices stick to the fish better). Mix well and ideally leave for 20 mins before frying, you can actually fry this straight away if you are rushed for time. Heat some oil in a pan.
  4. Add your marinated pomfrets to the hot oil. Fry for 6-7 mins either side, being careful when turning over so as not to break the fish. Aim for a golden brown colour. Remove fish from the pan and place in a dish.
  5. Finely chop 2 onions.
  6. In the same pan you used for frying the fish add some more oil, add your chopped onions, ½ tsp salt, ½ tsp turmeric and ½ tsp mixed curry powder. Allow the onions to sauté for several minutes and once they start to soften add your green chillies (you may want to slice them if you want added heat, I've left mine whole).
  7. After adding the chillies allow to cook for 1-2 minutes and lastly add your chopped coriander. As I am using frozen coriander I add it at this stage to cook it through but if you are using fresh coriander, add it just as you remove the fish and onions from the heat. Add the cooked fish back on top of the sautéed onions and allow any juices flowing from the fish to absorb back into the onions while still on the stove top. Remove from the heat once the juices have evaporated.
  8. You can serve the cooked fish on a bed of rice with some sliced lemon. I didn't have any bell peppers, but I love adding sliced peppers to my onions while sautéing, they add a little crunch!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/fried-pomfret-fish/