Tel Koi Recipe
A traditional Bengali delicacy, Tel Koi is tender climbing perch cooked in rich mustard oil with minimal spices, bringing out bold, earthy flavors perfect for special occasions.
Sarfapremium
Mustard Oil 1L Pouch
100% Pure, Unrefined &
Cold-pressed
Tel Koi Recipe | Bengali Tel Koi Recipe
Ingredients
- 5 to 6 pc Koi Fish
- Green chili
- 1 tbsp whole cumin seeds
- 2-inch ginger
- 3 pc red chilly
- 2 pc green chilly
- 7 tbsp mustard oil
- 2 tsp turmeric powder
- 4 pc green chillies, slit in half length-wise
- 2 cups water
- salt to taste
Instructions
- Marinade the fish with turmeric, salt, and mustard oil as mentioned under the “For the Fish Marinade” section. Allow it to rest for 15 minutes
- In a mixer-grinder prepare a paste of, green chilies, onion, tomato
- Add Sarfa oil to the wok
- Once the oil smokes, ensure that the flame is set to medium
- Add the koi fishes in batches and fry on each side for a couple of minutes
- Keep separate
- In the same wok, check if you have enough oil. 3-4 tbsp oil would do, else you can add Kalo jeera and green chili to the oil and allow it to sizzle for a few seconds
- Add the spice paste prepared previously and cook for a few minutes then add turmeric and red chili powder.
- Add turmeric powder and cook till the spices are cooked. At this point, the spice mix should release oil
- Add water and allow this to come to a boil. Add the slit green chilies and salt as per your taste
- Add the fish, cover, and allow to simmer for ten minutes, uncover, taste the seasonings, and if required, adjust, Put off the flame and serve hot with rice.
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