Rupchanda Bhuna

    35 mins

    This is a traditional delicacy, native to the coastal regions of Bangladesh, such as Cox's Bazar and Chittagong. It is supposed to very spicy, so the spicier it is, the tastier the dish will be. Serve with steaming plain rice or pulao.


    Dhaka, Bangladesh
    11 people made this

    Serves: 4 

    • 2 rupchanda fishes, sliced
    • ½ teaspoon turmeric powder
    • 1/2 teaspoon red chilli powder
    • Salt as needed
    • ½ cup soybean oil
    • 1 cup onion slices
    • 2 tablespoons onion paste
    • ½ teaspoon garlic paste
    • 1 teaspoon chilli paste
    • 1 teaspoon jeera and coriander paste
    • 1 cup tomato slices
    • Water as needed
    • 2 tablespoons chopped coriander leaves
    • 4-5 sliced green chillies

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Rinse rupchanda fish and marinate it with a pinch of turmeric powder, chilli powder and salt. Then Fry the Rupchanda fish in a pan.
    2. On a separate pan heat the oil. Add the onion slices and fry until they turn golden yellow. Then add all the spices to it and stir properly.
    3. Add the tomato slices and mix.
    4. Once the spices, tomatoes and onions have mixed well, put the fried pupchanda fish in the pan. Add water and allow to cook. Once the gravy turns thicker and the fish is well immersed in it, put the pan aside. Garnish it with coriander leaves and green chilli and serve.

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