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Tel Koi Recipe | How To Make Bengali Koi Fish Light Curry

Tel Koi

Tel Koi Mach is a unique dish for all the fish lovers out there. This Bengali Fish curry has been on the menu for a long time and is admired by almost all. Koi Mach or Koi fish is from the fresh waters of the southeast and southern parts of Asia.

The fish has won over the hearts with its exquisite flavor profile and beautiful texture. Different recipes are there with koi mach; in this one, we will see how Tel Koi is made.

The ingredients are simple, but when blended together, create magic. It is spicy, earthy, and oily in a great way. The fish soaks in the delicate zings of flavors making the dish remarkable. Aromas intoxicate the nostrils, which eventually increases the need to savor it. Make it if you are into fish dishes and relish an amazing meal.

Let us go through the list of ingredients and the process to make it.

Tel Koi

Tel Koi Recipe (Bengali-style light curry)

ca5e35249e3985b3bb1144eba624d590?s=30&d=mm&r=gMadhushree Dutta
Recipe for cooking tasty Tel Koi at home. Simple ingredients and instructions to make delicious Bengali-style Climbing Perch fish light curry.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Bengali, Indian
Servings 4 servings

Equipment

  • 1 Induction Cooktop
  • 1 Kadhai

Ingredients
  

  • 4 Koi Fish
  • 2 Tomatoes medium
  • 7 Green Chili or according to heat tolerance
  • 1 inch Ginger
  • tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chili Powder
  • 1 pinch Nigella seeds or Kalo Jeere
  • tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • Salt to taste
  • Mustard Oil
  • 3 tbsp Coriander Leaves
  • Water

Instructions
 

Prepare the Koi Fish

  • First, clean the Koi Fish really well.
  • Next, add 1/2 tsp Turmeric powder, salt to taste, and 1 tsp Mustard Oil to a bowl and mix it nicely. Put this paste on the fish and marinate it well.
  • Cover and keep the fish aside. Let it rest for around 20 minutes.

Prepare the masalas

  • After this, make a smooth puree of the tomatoes together with ginger and 5 green chilis. Set it aside.
  • Now, using a sil batta or a mortal and pestle make a fine paste of the cumin seeds and coriander seeds. Do this separately. Keep them side.

Fry the fish

  • When done, take a kadhai and add 4 tbsp Mustard oil.
  • Let the oil heat until it smokes a little. Then, gently lower the fish into the oil and fry them until golden brown on both the sides. Keep the flame on medium.
  • Fry them in batches.
  • When fried properly, take them out of the kadhai and transfer them onto a plate.

Prepare the gravy

  • In the same kadhai add 1 tbsp of oil and let it heat.
  • In the oil dd kalo jeere or nigella seeds.
  • Stir them for a few seconds and then add the tomato ginger and green chili paste.
  • Sauté and let it cook. Keep the flame on low.
  • When the raw scent is gone, add the cumin seed paste and coriander seed paste.
  • Combine everything together, then add turmeric powder, Kashmiri red chili powder, and salt to taste.
  • Combine again and add half a cup of water.
  • Stir everything well and let the masala cook.
  • Cover and let it simmer for 5 minutes.
  • Stir it occasionally and let it cook until oil separates from the masala.

Boil some water

  • In the meantime, heat around 2 cups of water. Let it boil.

Add the fish

  • When the masala is cooked, add the fried koi fish to it.
  • Add the boiled water to the kadhai and stir everything.

Prepare Tel Koi

  • When the masala comes to a simmer, add 2 tbsp of chopped coriander.
  • Also, add 1 tbsp mustard oil.
  • Keep the flame on medium and stir occasionally.
  • When the masala becomes semi-thick, stir it nicely and gently, keeping the flame on high.
  • When the masala reaches the thicker side, turn off the flame and add 1/2 tbsp Mustard oil.
  • Add 1 tbsp chopped coriander leaves and stir gently.
  • Cover the kadhai for about 5-7 minutes and let it soak all the flavors.

There you go! Tel Koi is prepared to be served. The recipe tastes fabulous with steamed rice and a wedge of lime. Serve it hot as the flavors come through best when a bit hot.

Tel Koi is best consumed at lunch. It is nutritious, spicy, and a heart-satisfying dish. Make, share, and take all the joy of it. Bon Appétit!

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