Koi Macher Jhal (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 pictorial recipe 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
• 2 green chilies, slit
• 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 fish with a pinch of salt & turmeric powder for 5 minutes. 

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

               Mix mustard paste, turmeric powder & tomato paste with little water to 
               form a paste. Keep aside.

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

                                Saute till oil separated & then add 1 cup water.

                   Bring to a boil. Add fried fish, salt & green chilies. Simmer for 2-3 min. 

                                When done, add raw mustard oil & coriander leaves. 

                            Serve with plain steamed rice.

Shorshe Rui Maach (Rohu Fish in Mustard Gravy)

          This is a typical Bengali style Fish in mustard gravy. It is in a soup form to be had with plain steamed rice. I used the store bough kasundi but you can always use the ground mustard. Rohu fish which is a very common everyday meal in almost every Bengali household has been used, but it also tastes good with either Hilsa or Pomfret.

• 3-4 pieces of Rohu fish 
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• 2 tbsp. kasundi (mustard sauce)
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, slit
• 1 tsp. raw mustard oil
• 1tbsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat oil and shallow fry them till light golden in color. Drain and keep aside.

          Temper the same oil with kalonji and sauté for a few seconds. Add the ginger-garlic paste, kasundi and turmeric powder mixed with 2 tbsp. water. Sauté till dry.

          Add 1 cup water, slit green chilies and salt to taste. Bring it to a boil and then add the fried fish pieces. Simmer on a low flame for 3-4 minutes.

          Add the raw mustard oil and switch off the flame. Garnish with chopped coriander leaves and serve with hot steamed rice.