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Posted by on Dec 27, 2011 in Fish | 4 comments

Pomfret Fry / Rupchanda Bhaja / Butter Bream Fry

pomfret fry


• 6 pomfret fish/ butter bream

• 1 large sliced onion

• 1 and ½ onion paste

• ½ teaspoon turmeric

• 1 teaspoon chilli powder

• 1 bay leaf

• 2 green chilli(optional)

• 1 tablespoon chopped coriander leaves

• ½ teaspoon fried cumin powder

• 4 tablespoon oil

• Salt to taste




How to make:

1. Clean the fishes and cut 1-2 slits on each side of fish. Add ¼ turmeric powder and ½ teaspoon salt with fish and coat it properly.

2. Heat the pan with 3 tablespoon oil on medium high and fry the fishes about 2 minutes each side or till fish is cooked.

3. Remove the fish from the oil and put on your serving bowl.

4. In same pan add rest of oil and fry onion till it become light golden brown.

5. Add bay leaf, onion paste, chilli powder, turmeric, green chilli and salt.

6. Cook it with ¼ cup water till oil comes out and stir occasionally.

7. Add coriander leaves and cumin powder and stir it.

8. Turn off the heat and pour it over fish.

9. Serve pomfret fry / rupchanda bhaja / Butter Bream fry with hot rice.


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. aktoo onnorokom. bhalo hoiche….keep it up….

  2. Dear Rownak,

    I made this today, but i dont use pomfret still its good. My bangladeshi husband are very happy. Thank you

    • Nice to hear that you tried and trust me to make your Bangladeshi husband happy, you must cook fish.

  3. Dear Rownak apu, how can I get the e-book.

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