Tel Koi/ Climbing Perch Curry: Recipe with Step by Step pictures

Hello everyone,
It has been a really long time since I have posted a recipe on the blog. Food covers a major part of my life and a major part of that part is occupied by FISH. Bengalis (most of them) and fish are intertwined inextricably. So today I am here with one of my favorite fish recipes- Tel Koi.

Koi fish or the climbing perch is an utterly tasty fish mainly found in South-east Asia. Tel Koi is one of the best known Bengali delicacies, a rich curry of koi cooked in mustard oil. 
Here is the recipe..

  • Koi fish 4 pieces
  • 2-3 tsp curd 
  • ½ tsp cumin seeds
  • ½-1 tsp turmeric powder 
  • ½ tsp chili powder (more if you like it hotter)
  • Salt to taste
  • 1bay leaf
  • 2-3 Dry red chili
  • 1 tsp ginger paste 
  • 1 tsp sugar 
  • 5-6 tbsp of mustard oil

Marinate the cleaned and washed fish with turmeric and salt. Keep aside for at least 15 minutes. 

Now heat mustard oil in a pan and start frying the fishes. Once they are done, remove the fried fishes from heat and keep aside.

To the oil add cumin seeds. When the cumin seeds stop splattering, add dry red chilies and bay leaf. Add the ginger paste, salt, sugar, coriander powder, cumin powder, red chili powder, turmeric and chopped tomatoes

Pour a little water and stir in the masala. Continue stirring until the oil separates.
Beat the curd with a pinch of besan. Adding besan to curd will prevent it from breaking up. Add it to the masala.
Stir and add a quarter cup of water.
Add the fried fish.
Once the gravy thickens, add sliced green chilies and coriander leaves. 

You may add some extra mustard oil at this point as well. Turn off the flame and cover for a minute or two.
This completes Tel Koi. Serve with hot steamed rice.

You can try with whatever fish you like. 

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