Tel Koi Recipe | Bengali Koi Fish Curry Recipe

Tel koi is  a unique Bengali fish curry made with koi mach (also known as climbing perch) and a thick masala gravy made of onion, mustard, ginger, garlic, tomato, and green chili paste along with cumin, chili, turmeric, and garam masala. Even though tomato isn't a traditional component of tel koi, it elevates the flavor of this dish. Here's a recipe for making Tel Koi:

Ingredients of Tel Koi:

For Marinating the Fish:

• 4-6 koi fish pieces, cleaned and washed
• 1 teaspoon turmeric powder
• Salt to taste
• For the Mustard Paste:
• 3 tablespoons mustard seeds
• 1 teaspoon poppy seeds (khus khus)
• 4-5 green chilies (adjust to taste)
• Water for soaking

For the Curry:

• 4 tablespoons mustard oil
• 1 large onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 cup water
• Chopped fresh coriander leaves for garnishing

Instructions of making Tel Koi:

1. Marinating the Fish:

• Mix turmeric powder and salt. Rub this mixture all over the fish pieces and let them marinate for about 15-20 minutes.

2. Making the Mustard Paste:

• Soak the mustard seeds and poppy seeds in water for about 30 minutes.
• After soaking, drain the water and blend the soaked seeds along with green chilies to make a smooth paste. You can add a little water if needed.

3. Cooking the Curry:

• Heat mustard oil in a deep pan or kadai until it starts smoking. This helps reduce the pungent taste of raw mustard oil.
• Add the marinated fish pieces and fry them until they turn golden brown. Remove and set aside.
• In the same pan, add more oil if needed. Add the chopped onions and sauté until they turn translucent.
• Add ginger paste and garlic paste. Sauté for a couple of minutes until the raw smell disappears.
• Lower the heat and add turmeric powder, red chili powder, and the prepared mustard paste. Cook the paste on low heat, stirring constantly, until the oil starts to separate from the paste. This step is crucial to eliminate the raw taste of the mustard.
• Add water and salt. Mix well and bring the gravy to a gentle boil.
• Gently slide in the fried fish pieces. Cover the pan and let the fish simmer in the gravy for about 10-15 minutes, or until the fish is cooked through.

4. Serving of Tel Koi:

• Once the fish is cooked, check the seasoning and adjust if needed.
• Garnish with chopped coriander leaves.

Tel Koi is typically enjoyed with steamed rice. The strong flavors of mustard and the spicy gravy make this dish a delightful treat for those who enjoy bold flavors. Keep in mind that the spiciness and quantities of ingredients can be adjusted according to your preferences.