Bengali Cuisine,

Tel Koi

December 15, 2014 Motions and Emotions 5 Comments

Koi mach or Climbing Perch Fish is a popular fish in Bengal. In Bengal we often get 'Janto Koi' (Alive Climbing Perch Fish) and we normally buy them alive & keep it in a handi (vessel) with little water for 3 to 4 days. Specialty of this fish, it has strong & sharp hook shaped fish bones. So it is very difficult to clean the fish at home as I am little scared to hold the fish alive.  We rarely get this fish here and since last week we luckily got this fish I prepared the traditional dish Tel Koi. In this preparation, the gravy is oil based, hence it is rich in nature. Though it needs very few ingredients and preparation time is also less, however the taste of Tel Koi is incomparable  with any other dish.  

Tel Koi 

Koi mach - 4 to 6
Ginger Paste - 2 teaspoon
Turmeric Powder - 1 tablespoon
Red Chilli Powder - 1 teaspoon
Bay Leaf - 1
Sugar - 1 teaspoon
Curd - 2 tablespoon
Green Chilli - 3 to 4

Salt to taste
Mustard Oil - 1/2 cup


Clean the fishes well and marinate with turmeric powder(half) and salt for half an hour. Now heat enough oil to deep fry the fishes and keep them aside. In the mean time, make a wet paste using remaining turmeric powder, red chilli powder, sugar and ginger paste. In the same oil now add bay leaf and slited green chillies. After 2 to 3 minutes add the wet paste and cook the spices well. Now take out the pan from gas and add the beaten curd and mix well to avoid lump formation. Also add some water and again keep the pan over gas and allow it to boil. Add the fried fishes and slow the flame for few minutes and cover it with a lid. Later switch off gas and serve with hot plain rice. 



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