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Monday, 15 May 2017

Koi Maacher Jhaal (Climbing Perch Fish Curry - Bengali Style)


          For all the fish lovers out there, Let me share a very popular Bengali style Fish Curry where I have cooked Koi Fish, also called Climbing Perch, in a simple thin mustard gravy. It is traditionally cooked in mustard oil for an authentic touch and flavour. 

          It can also be cooked with onion-ginger-garlic based thick gravy, but generally I prefer a thin gravy. This type of fish preparation goes very well with only plain steamed rice. So go ahead and give it a try by following an easy step by step method with pictures to prepare this delicacy.









  • 2 koi fish, cleaned
  • 3 tbsp. mustard oil
  • 1 tsp. nigella seeds (kalonji)
  • 2 tsp. mustard paste / kasundi
  • 1 tsp. tomato paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. raw mustard oil
  • 1 tbsp. coriander leaves








          Marinate the fish with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and fry them on both sides till golden in colour. Drain and keep aside. 

           In a bowl, mix together mustard paste, turmeric powder and tomato paste with little water to form a paste. Keep aside.

          Temper the same oil with nigella seeds. Saute for a few seconds and add the mustard paste. Saute till the oil separated and then add 1 cup water.

          Bring it to a boil. Then slowly drop in the fried fish, salt and the green chilies. Simmer on a medium flame for 2-3 minutes. 

           When done, add the raw mustard oil and coriander leaves and switch off the flame. Serve with plain steamed rice.




                     Marinate the fish with a pinch pf salt and turmeric powder for 5 minutes. 



                      Heat oil in a pan & fry them till golden in colour. Drain & keep aside. 



               In a bowl, mix together mustard paste, turmeric powder and tomato paste with
               little water to form a paste. Keep aside.



                  Temper the same oil with nigella seeds. Saute for a few seconds and add the
                   mustard paste. 



                               Saute till the oil separated and then add 1 cup water.



                   Bring it to a boil. Then slowly drop in the fried fish, salt and the green chilies. 
                   Simmer on a medium flame for 2-3 minutes. 



                 When done, add the raw mustard oil and coriander leaves and switch off the 
                  flame. 




                            Serve with plain steamed rice.












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