TEL KOI
What are the two things that caught your fancy when someone mention kolkata?
Maach,Misti ar Phuchka (fish ,sweets & panipuri)
These small fresh sweet water fishes are very rare in the market .
The fish am talking about is called KOI or Climbing Perch Fish and belong to a family of carps.
Koi fish usually made their appearances in the winter .
So when I found the frozen pack of koi fish in one of my Bangladeshi stores in US,I greedily bought the largest packet available in the stores.
The TEL KOI recipe is very popular in Bengali Cuisine .
The richness of mustard oil ,ginger& green chili makes tel koi more delectable .
INGREDIENTS
METHOD
1.Wash and clean the fish and rub with pinch of salt and turmeric power .
Keep aside for 15-20 minutes .
2. Heat oil in kadhai ,when it smokes fry the fishes ,till they turn golden on both sides .
Take them out and keep aside .
3. Now in the same oil or add more oil if requires,heat it slightly and temper the oil with whole garam masala ,green chilies and saute them
Meanwhile make a paste of cumin ,coriander,red chili powder,turmeric ,tomato puree and keep aside .
4.When green chilies and Garam Masala are slightly fried add garlic ,ginger paste and after few seconds add onion juice fry them for 2 minutes .
5. After 2minutes add the masala paste which you made before with all spices and tomato puree,add sugar ,salt and fry till oil separates from the masala
Add yoghurt after oil separates from the masala and fry for 1 minute in low flame
6. After frying the masala add 1cup of water to it and fried fish.
Keep it in a simmer on low heat till the gravy thickens little .
Garnish with fresh twigs of cilantro and Green Chili
Serve hot with steamed rice .
What are the two things that caught your fancy when someone mention kolkata?
Maach,Misti ar Phuchka (fish ,sweets & panipuri)
These small fresh sweet water fishes are very rare in the market .
The fish am talking about is called KOI or Climbing Perch Fish and belong to a family of carps.
Koi fish usually made their appearances in the winter .
So when I found the frozen pack of koi fish in one of my Bangladeshi stores in US,I greedily bought the largest packet available in the stores.
The TEL KOI recipe is very popular in Bengali Cuisine .
The richness of mustard oil ,ginger& green chili makes tel koi more delectable .
INGREDIENTS
- KOI FISH -12 PCS
- Onion Juice -8tbsp(please strain the juice )
- Ginger Paste -2tbsp
- Garlic Paste -2tbsp
- Tomato Puree -2tbsp
- Green chili -8-9pcs
- Whole Garam masala -
- Bay leaf
- Cloves
- Cinnamon stick
- Cardamon
- Mustard oil -2cups
- Yoghurt-3tbsp
- Coriander powder-2tsp
- Cumin powder-2tsp
- Turmeric powder-1tsp
- Red chili powder -as per taste
- Salt -as per taste
- Sugar -as per taste
- Cilantro chopped
METHOD
1.Wash and clean the fish and rub with pinch of salt and turmeric power .
Keep aside for 15-20 minutes .
2. Heat oil in kadhai ,when it smokes fry the fishes ,till they turn golden on both sides .
Take them out and keep aside .
3. Now in the same oil or add more oil if requires,heat it slightly and temper the oil with whole garam masala ,green chilies and saute them
Meanwhile make a paste of cumin ,coriander,red chili powder,turmeric ,tomato puree and keep aside .
4.When green chilies and Garam Masala are slightly fried add garlic ,ginger paste and after few seconds add onion juice fry them for 2 minutes .
5. After 2minutes add the masala paste which you made before with all spices and tomato puree,add sugar ,salt and fry till oil separates from the masala
Add yoghurt after oil separates from the masala and fry for 1 minute in low flame
6. After frying the masala add 1cup of water to it and fried fish.
Keep it in a simmer on low heat till the gravy thickens little .
Garnish with fresh twigs of cilantro and Green Chili
Serve hot with steamed rice .
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