Rupchanda (Pomfret) & Parsley Curry
 
 
Author:
Ingredients
  • 3 medium Rupchanda/Pomfret fish
  • 1 medium onion peeled
  • oil (as required)
  • 1 - 1.5 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp mixed curry powder (I normally use Rajah brand)
  • 1 tsp coriander powder
  • 4 tbsp chopped parsley (fresh/frozen)
  • water as needed
  • 2 cloves garlic
  • 4 - 5 green chillies
  • chopped coriander (optional)
Method
  1. Start by removing the gills on both sides of the fish. Next using a pair of scissors trim the top and bottom fins (top right and bottom left photo). Then remove the large fin next to the gill and cut off the tail.
  2. Next make a slit below where you just removed the fin, this is where the fish guts are and you want to remove them. Using your finger take out all of the guts (top right photo).
  3. I cut my fish into 3 slices, if you want bigger slices cut them into halves. Finally, I like to remove anything inside the fish head, put your finger in and pull out whatever is inside to clean it completely....
  4. this was what I pulled out of the head....I think that's the fish brain! :)
  5. Clean the remaining 2 fish in the same manner.
  6. Rinse your fish slices with cold water till the water runs clear, then soak in water till it's time to cook. I don't usually rinse Rupchanda with salt water as I don't find it necessary; if however you would like to, take ½ a tsp of salt and rub with some water into the fish then rinse off and soak in clean water.
  7. Slice 1 medium onion and heat some oil in a pan, I pour enough oil to cover the base of my pan with a thickness of 3 - 4mm....
  8. add the sliced onions and 1 - 1.5 tsp of salt. Cover the pan to allow the onions to soften, about 5 - 7 minutes.
  9. On this occasion my onions browned very quickly without me being aware, so I added a splash of cold water to prevent them from browning anymore.
  10. I added all the spices next; 1 tsp turmeric powder, 1 tsp chilli powder, 1 tsp mixed curry powder and lastly one tsp of coriander powder. Mix the spices and allow to fry over a low heat while you prep your parsley.
  11. My parsley was already chopped and frozen, if you're using fresh, wash and chop enough for 4 tbsp (I'm guessing about ¼ of a bunch) and add this to the pan.
  12. Keeping the flame low, allow the parsley to wilt and cook with the spices for a minute or two, then add the washed fish slices.
  13. Roughly crush 2 cloves of garlic with the flat side of your knife or using a pestle. Add this to the curry, mix and cover. Allow the fish to cook through for about 3 - 4 minutes over a low - medium flame.
  14. Finely slice the green chillies while you wait.
  15. Once the fish has released its fluid, (you'll be able to see a white discharge coming from the fish slices) and appears cooked, add ½ - ⅔ of a cup of water depending on how much sauce/gravy you want the curry to have. I add about ½ a glass as I wanted less sauce.
  16. Finally sprinkle your sliced green chillies on top. Turn up the heat to full and allow this to boil for 5 more minutes before removing from the heat. Garnish with coriander (optional).
  17. Serve your curry with plain Basmati, lemon/lime wedges and extra green chillies (if you like extra spice)!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/rupchanda-pomfret-parsley-curry/