How To Make Tel  Koi

Abhijit Author

By Abhijit

Last Updated Jun 23, 2022


Bengali style climbing perch curry

How To Make Tel Koi

Tel koi is A fish curry prepared using very limited spices with excess oil(must be mustard oil) and this is one of the traditional and famous dishes in the Bengali kitchen. In Bengali Tel is oil and Koi is a type of fish called Climbing Perch in English, its ability to survive out of the water for hours, provided it is kept moist. They are able to jump or climb slightly steeper slopes when moving on the fields. It has an additional respiratory organ, for they can survive in moist for long periods without water.  Tel Koi suggest Koi fish prepared in excess oil. The marinated koi fishes are fried and then simmered in a medium-thin gravy made with chilies, and ginger and added with extra oil finished in a warm, spicy, cumin, flavored sauce, this is How To Make Tel  Koi.

Equipment

A Kadai or a frying pan

A serving plate or bowl

A blender Ladle

Ingredients for How To Make Tel  Koi

  • 500 Gm koi mach(climbing perch)

For Spice Paste

  • one and a half tbsp whole cumin seeds
  • Ginger-2 inch 
  • red chilly-2
  • green chilly-2

For Preparing the Curry

  • mustard oil-1/2 cup
  • 1 tsp nigella seeds (or Kalo jeera)/panchforon
  • turmeric powder-2 tsp 
  • green chilies, -2 
  • salt to taste

For Marinating the fish

  • mustard oil-2 tbsp 
  • turmeric powder-2 tbsp 
  • salt-2 tbsp 

How To Make Tel  Koi

  • Clean and wash the koi fishes.
Tel Koi step1
  • Coat them with turmeric powder and salt to marinate for 20-30 minutes
Tel Koi step2
  • Soak the cumin seeds and red chilies for half an hour.
Tel Koi step3
  • Peel ginger, add it with soaked cumin and dry chilies in a blender and make a paste
Tel Koi step4
  • Heat oil in a wok, season it with oil before use to avoid the stickiness
Tel Koi step5
  • Slowly drop the fish, don’t try to accommodate more fish at a time, fry them in stages.
Tel Koi step6
  • Once fried on one side, turn it over to another side.
Tel Koi step7
  • Place them on a plate to further use
Tel Koi step8
  • Heat oil in a pan, add panchforon/Kalo zeere for tempering( here I used panchforon, you can use nigella seeds)
Tel Koi step9
  • Slowly add the spice paste of ginger – cumin  and cook for a few minutes
Tel Koi step10
  • Now put turmeric powder and cook for 2-3 minutes. At this point, the gravy should release oil
Tel Koi step11
  • Add water and allow this to cook for 3-4 minutes and come to a boil. Add salt
  • Slowly drop the fish and allow them to cook for another 8-10 minutes in simmer
Tel Koi step12
  • Take them out from the oven and serve with piping hot rice
Tel Koi step13
How To Make Tel Koi

How To Make Tel  Koi

IN InBengali Tel is oil and Koi is a type of fish called Climbing Perch in English ,its ability to survive out of the water for hours,provided it is kept moist. They are able to jump or climb slightlysteeper slopes when moving on the fields. It has an additional respiratoryorgan, for that they can survive in moist in long periods without water.  Tel Koi suggest, Koi fish prepared in excess oil.Themarinated  koi fishs  are fried and then simmered in a medium thingravy made with chilies, and ginger and added with extra oil finished in awarm, spicy, cumin, flavored sauce and this is How To Make Tel  Koi.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Bengali, Indian
Servings 4
Calories

Equipment

  • Serving plate
  • A kadai or a fry pan
  • grinder
  • ladle

Ingredients
  

  • 500  gm koi mach(climbing pearch)

For Spice Paste

  • 1.5 tbsp cumin seeds
  • 2 inch ginger
  • 2 red chili
  • 2 green chilies

For Preparing the Curry

  • 1/2 cup mustard oil
  • 2 tbsp  turmeric powder
  • 1 tbsp nigella seeds
  • 2 green chilies
  • salt to taste

For Marinating the fish

  • 2 tbsp Mustard oil
  • 2 tbsp  turmeric powder
  • salt

Instructions
 

  • ·        Clean and wash the koi fishes.
  • Coat them with turmeric powder and salt to marinate for20-30 minutes
  • Soak the cumin seeds and red chillies for half an hour.
  • Peel ginger, add it with soaked cumin and dry chillies in ablender and make a paste
  • Heat oil in a wok ,season it with oil before use to avoid thestickiness
  • Slowly drop the fishes, don’t try to accommodate more fishesat a time, fry them in stages.
  • Once fry in one side, turn it over to other side.
  • Place them in a plate to further use.
  • Heat oil in a pan ,add panchforon/kalo zeere for tempering( here I used panchforon, you can use nigellaseeds
  • Slowly add the spicepaste of ginger – cumin  and cook for fora few minutes
  • Now put turmericpowder and cook for 2-3 minutes. At this point, the gravy should release oil
  • Add water and allowthis cook for 3-4 minutes and come to a boil. Add salt
  • Slowly drop the fishesand allow them to cook for another 8-10 minutes in simmer
  • Takethem out from the oven and serve with piping hot rice        

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