• There will be around 6 pieces in 250g fish.
• Wash and dry Rupchand fish.

1st Marination

• Marinate the Rupchand fish with spices as mentioned in the next step for 15 minutes before frying those.
• Marinate Rupchanda Mach with 1 Tsp. Salt, 1 Tsp. Turmeric Powder, 1 Tsp. Red Chilli Powder, and also 1 Tsp. Tandoori Masala.
• Add 2 Tbsp. Lemon Juice,  1 Tbsp. Onion Juice, 1 Tbsp. Garlic Juice and 1 Tbsp. Ginger Juice as well to the marination. (check notes)
• Coat the fish properly with spices.

2nd Marination

• Take 100g Semolina (Sooji) on a plate.
• Smear the Sooji and add 1 Tsp. Salt and mix.
• Now coat marinated fish with Rava aka Sooji.
• Following the same process coat all the Roopchand fish chunks with Semolina.
• Once done, keep the fish in the refrigerator for 10 minutes.
• There will be some marinade left in the bowl where the fish were kept. Keep that marinade.

To make Tawa fish fry

• Heat 2 Tbsp. Mustard Oil in a Tawa/ Pan on high flame.
• Now shallow fry the coated fish on medium flame.
• Depending on the diameter of the pan you can fry 2-3 fish at a time.
• Fry each side for 2 minutes.
• After 4 minutes, keep flipping to see whether the Rava turned light brown or not.
• Keep the flame medium all through.
• It may take another 1-2 minutes.
• Once done, strain from the pan.
• Following the same process fry the remaining fish.
• The remaining oil in the pan will be used in making the topping as mentioend in below steps.

To make a topping and to serve Tawa fish fry.

• Quickly chop 1 Onion and 2 Green Chillies.
• Use the remaining oil in the pan to fry the onion and green chilies as well on high flame.
• Fry for 1 minute on high flame.
• Add the remaining marinade.
• Fry for 2 minutes to make a spicy topping.
• Top the Tawa-fried Rupchanda Fish with the spicy Onion fry.
• Serve the Rupchand Fish Fry as a starter!
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