The shallow slits help the fish absorb more of the seasoning. If you want to cook more than 3 or 4 rupchanda, prep as many fish as you like, but keep in mind that you’ll have to fry them in batches.
Feel free to play around with the seasonings. Rub the fish with green or red curry paste, for instance.
Since the rupchanda is so thin, you don’t need a lot of oil to fry it up. The vegetable oil just helps it crisp up and prevents it from sticking to the pan.
If the fish turn brown within the first minute or two, turn the burner down to medium.
If your fish absorbed all of the oil, just pour 2 tablespoons (30 ml) of vegetable oil into the skillet before you add the onions. To make a simple sauce, add 3 chopped tomatoes and cook the mixture until the vegetables break down.
Keep stirring the onions so they don’t stick to the bottom of your skillet. Want a stronger curry flavor? Substitute 1/2 teaspoon (1 g) of curry powder or garam masala for the turmeric powder. To give your fish a spicier taste, add a few small green chili peppers.
If you don’t have a lid for your skillet, lay a baking sheet on top of the skillet to trap the heat.
Although you can store the leftovers in an airtight container in the fridge for up to 3 days, the rupchanda has the best texture right after you pan-fry it.
1/4 teaspoon (0. 55 g) of turmeric powder 1 teaspoon (2 g) of garam masala powder 2 tablespoons (16 g) of chili powder 1 tablespoon (6 g) of chickpea flour (besan) Salt to taste
If you’re using a charcoal grill, light the coals and get the grill going while the fish marinates.
In a pinch, you can use a broiler if you don’t have a grill. Turn your broiler to high and plan on putting the fish 3 to 4 inches (7. 6 to 10. 2 cm) below the heating element.
If your rupchanda are really thick or large, they may need a total of 20 minutes on the grill.
Put the leftover fish in an airtight container and refrigerate it for up to 3 days.
Lining your baking sheet allows for easy clean-up.
If you want the fish to absorb more flavoring, cut a shallow X on both sides of the fish. Want to double the recipe to serve more people? No problem! You can easily multiply the recipe—just wrap each fish individually in foil before you bake them.
You can also have your fishmonger gut and descale the fish when you’re buying it. [17] X Research source
If you don’t want a lot of seasoning, you can keep it simple and stick to just salt and pepper. Seasoning early and often infuses the fish with flavor and makes it so you can do less later.
For a stronger burst of flavor, rub a spoonful of red, yellow, or green curry paste onto the fish instead of the dried spices.
Can’t fit all of the ingredients into the fish? Just fill it as much as you can. It’s totally alright to bake the rupchanda without stuffing it if you’d like an even simpler meal.
The butter melts and creates a flavorful sauce as the fish roasts.
Refrigerate leftovers in an airtight container for up to 3 days.
