My today’s recipe is Tel Koi – a gravy based dish made with koi mach and mustard oil. It is a traditional Bengali fish curry recipe. The fish curry is rich, tasty and wonderful aromatic and simple to prepare.
Cooking time – 30 minutes. Serve – 4
1.Koi mach (climbing perch) – 4
2.Mustard oil – 100 grams.
3.Tomato puree – 1 tbsp.
4.Onion – 1
5.Grated ginger – 1 tbsp.
6.Bay leaf – 1
7.Turmeric powder – 1/2 tsp.
8.Cumin powder – 1/2 tsp.
9.Chilly powder – 1/4 tsp.
10.Salt to taste.
11.Chopped coriander leaves – 1 tbsp.
12.Slit green chilly – 2 (for garnishing)
1.Wash the fish with warm water and marinate with 1/4 tsp. of salt and a pinch of turmeric powder,keep aside until use. Grind onion and ginger into a smooth paste.
2.Heat oil in a frying pan, when hot reduce the heat. Fry the fish until light brown on both sides. Remove from oil, keep aside. In the remaining oil add bay leaf, stir for 2 seconds on slow flame. Add tomato,ginger-onion paste,turmeric-cumin-chilly powder and 1/4 cup of water. Saute for 7-8 minutes. (until the raw smell of the masalas goes off.)
3.Add 1-11/2 cups of water and little salt,let it bring to boil. Add fish and cook until the fish is tender.
4.When oil starts floating on the top of the gravy mix coriander leaves and remove pan from heat, cover and give 10 minutes standing time.
Tel Koi is ready to serve,garnish with green chilly and serve with plain boiled rice.