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Tel Koi/Climbing Perch Cooked In Oil


Tel Koi is a very well known Bengali traditional dish. Koi maanch are climbing perch fish. Little bit difficult to clean as they stay alive long hours without water. You can ask your fish seller to clean the fish and those leaving abroad I heard that you get cleaned fully packed climbing perch there, so no worry. This is little oil drenched recipe but it’s worth trying. There are many recipes which are prepared with this fish. One most dear to Bengali’s is this Tel koi. Merged in mustard oil this is very easy to cook with little spices used and taste great. Though in traditional tel koi recipe tomatoes are not used. But every house in Bengal have their own version and my house is no different. My Maa (Mother ) cook it with this spices and I am telling you it’s the yummiest version. Mom's recipes are always special as the main ingredients is love. So enjoy this super exotic Tel Koi from my Mom's special collection.


Preparation time :  15 minutes 
Cooking time : 20 minutes
Serves : 4  
 
Ingredients : 
8 koi maanch / climbing perch fish
½  tsp kalojeera/ kalonji/ nigella sativa seed
1 bay leaves broken into halves
1 tsp ginger paste 
1 tsp red chilly powder or  to taste 
1 tsp turmeric powder 
4 green chilly silted
2  tomatoes  chopped 
2/3  cup mustard oil 
1 pinch sugar 
1 very small pinch garam masala ( optional)
Salt  to taste
 


Methods Of Cooking: 
Clean the fish well . Then marinate the fish with little salt and turmeric powder. Keep aside for 10 minutes. Now heat oil in a pan. Fry the fish till little golden in both sides. Keep aside . In this oil add bay leaves and kalonji. As the seed start to splutter then add ginger paste, red chilly powder, turmeric powder ,tomatoes and salt. Saute the masala, till tomatoes are well mashed and oil comes out. Now add fishes, sugar and green chilly. Well coat the masala with all the fishes. Cover and cook the fish for 5 to 6 in medium to slow flame. Now open the lid put the flame on high and then add a very small pinch of garam masala. Mix well. Put off the flame. Serve with hot steamed rice. In Bengal tel koi is mainly served in lunch.


Happy Cooking!

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