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Wednesday, 3 May 2017

Tel Koi (Climbing Perch Fish Curry - Bengali Style)

          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.

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