Go Back
Tel Koi

Tel Koi

Tel Koi. Yet another quintessential Bengali delicacy. Gorgeous Koi. The earthy aroma of cumin and fennel. A whiff of fenugreek. The zing of mustard oil. Decadent and delicious. Enjoy !!!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Main Course
Ingredients Method

Ingredients
  

  • 4-5 pieces koi maach or climbing perch
  • 2 tbsp onion paste
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2-3 bay leaves
  • 1 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 5-6 green chillies slit
  • 3/4 cup mustard oil
  • salt to taste

Method
 

  1. Soak the cumin seeds, fennel seeds and bay levaes in warm water for 2 odd hours. Drain from water, grind to a smooth paste.
  2. Marinate the fish with the masala paste (from the last step), onion paste, ginger paste, green chilli paste, turmeric powder, red chilli powder and 1 tbsp mustard oil. Keep aside, some 30 minutes or so.
  3. Heat the remaining oil in a heavy bottomed pan, throw in the fenugreek seeds . Allow the seeds to splutter. Once the fenugreek seeds have released their aroma, carefully discard the fenugreek seeds from the hot oil.
  4. Gently place the fish in the oil, pour in the remaining marinate, give it a gentle mix. Sauté for a couple of minutes.
  5. Throw in the green chillies, add a sprinkle of salt. Cover and cook till the fish is cooked and oil starts to separate from the masala.
  6. Adjust seasonings, rest for 15 minutes. Serve hot.