This is a very popular Bengali fish curry of Koi Maach / Climbing Perch Fish which is cooked in a simple thin gravy. It is traditional cooked in mustard oil for an authentic flavour with minimum of spices. It is best relished with plain steamed rice and with a dash of lime.
- 2 koi fish, cleaned
- 1/2 tsp. turmeric powder
- salt to taste
- 3 tbsp. mustard oil
- 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
- 1 tsp. ginger paste
- 1 tsp. roasted cumin powder
- 2 green chillies, slit
- 1 tbsp. coriander leaves
- 1 tsp. raw mustard oil
Mix together ginger paste, cumin powder and turmeric powder along with some water to form a paste. Keep aside.
Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the fish till golden in colour on both sides. Drain and keep aside.
Temper the same oil with panch phoron. Saute for a few seconds and then add the masala paste. Fry till the oil separates and then add 1 cup water.
Bring it to a boil. Add the salt, green chilies and the fried fish. Simmer on a medium flame for 2-3 minutes.
When done, switch off the flame and add the mustard oil. Garnish with coriander leaves and serve on a bed of plain steamed rice.