Tel Koi (Bengali Style Koi Fish 
Components:
  • Regardin

  • 6–8 pieces of cleaned and washed koi fish
  • One teaspoon of turmeric powder
  • One teaspoon of salt
  • Four tablespoons of mustard oil (for frying)
  • Regarding the curry:
  • Three tablespoons of mustard oil
  • Two medium onions, chopped into a smooth paste
  • One teaspoon of ginger paste
  • One teaspoon of garlic paste
  • 1/2 teaspoon of powdered turmeric
  • One teaspoon of red chilli powder
  • One teaspoon of cumin powder
  • Two to three green chillies (slit)
  • One-half cup of water
  • Add salt to taste.
  • Half a teaspoon of sugar
  • Garnish with fresh coriander leaves (optional).
  • g the fish: Directions:

  • 1. Marinate the Fish:                                                                                            Sprinkle salt and turmeric powder over koi fish. Give it ten to fifteen minutes to marinate.
  • 2. Fry the Fish:                                                                                                         In a pan, heat mustard oil until it begins to smoke slightly, then lower the heat.
  • The fish pieces should be cooked gradually over medium heat until both sides are golden brown. Take out and put aside.
  • Directions:

  • 3. Make the Curry Base:                                                                                       Put three tablespoons of mustard oil in the same skillet. Warm up thoroughly.
  • Add the onion paste and cook until golden over medium heat.
  • Sauté the garlic paste and ginger for two minutes, or until the raw scent goes away.
  • Add the cumin, red chilli, and turmeric powders. Stir and cook for another minute.
  • If the spices adhere to the pan, add a little water.

  • 4. Cook the Curry:                                                                                                   Bring the spice combination to a boil with water added.
  • After adding the sugar and salt, carefully add the fried fish to the gravy.
  • Add green chillies with slits.
  • To allow the fish to absorb the flavours, cover and cook over low heat for 5 to 7 minutes.

  • 5. Complete and Serve:                                                                                          If necessary, adjust the seasoning.
  • If desired, garnish with fresh coriander leaves.
  • With steamed rice, serve hot.