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Tel Koi

Bengali koi (climbing perch) in a rich, oily red gravy with onion and whole spices — a festive favourite.

Ingredients

• 6 koi fish, cleaned
• 2 onions, made into paste
• 1 tbsp ginger paste
• 1 tsp cumin powder
• 1½ tsp Kashmiri chilli powder
• 1 tsp turmeric powder
• 2 bay leaves
• 4 green chillies, slit
• ½ tsp sugar
• 5 tbsp mustard oil
• salt to taste

Method

1. Rub the koi with salt and turmeric. Fry in smoking mustard oil until crisp on both sides. Keep aside.
2. Add bay leaves and onion paste to the oil, fry till golden.
3. Add ginger paste, cumin, chilli powder and sugar with a splash of water. Cook till oil separates.
4. Add ¾ cup water and salt, bring to a boil.
5. Add the fried fish and green chillies, simmer 6–7 minutes until the gravy is thick and oily.

Tip: Koi fish is bony — fry it well so the small bones turn crisp.