Climbing Perch (Koi in Bengali) is a common fish in Bengali households. It is a kind of fish that survives out of water for quite a long time, if kept moist. It has a great taste and adored by all. However, removing its scales and cleaning it is not the easiest of jobs. Climbing perch or Koi can be prepared as regular fish curry or “macher jhol” with the pieces of potato and cauliflower. However, a special treatment is often given to it, for any good occasion, when we prepare ‘Tel Koi’. As the name suggests, here Koi is mainly cooked in mustard oil and hardly any water is used to make the gravy. Pretty spicy and hot, this dry dish is a real treat for fish lovers.
Ingredients to serve 4 :
- Climbing Perch fish (Koi mach) – 4 pieces
- Slit green chilli – 2
- Turmeric powder – 1 teaspoon
- Cumin powder – 2 teaspoon
- Coriander powder – 1 teaspoon
- Red chilli powder – ½ teaspoon
- Mustard paste – 1 tbspoon (optional)
- Salt to taste
- Mustard oil – 4-5 tbspoon
Remove the scales, clean and wash the fishes. Coat with salt and ½ teaspoon of turmeric powder, keep aside for 15 – 20 minutes.
Heat oil in a kadai or frying pan over medium heat. Lightly fry the fishes into hot oil, remove and keep aside.
Make a spice mixture with salt, remaining turmeric powder, cumin & coriander powder, red chilli powder, mustard paste and little water.
Add this mixture to the remaining hot oil and cook for a minute.
Add fried fishes and green chillies to this mixture.
Coat the fishes well with this spice mixture. Cover the pan and let it cook over low flame for 10-15 minutes.
As the oil comes out from the mixture and gravy attains a dry consistency, put the flame off.
Serve with steamed rice.