Tel Koi is a classic and indulgent Bengali fish curry featuring succulent Koi fish (Climbing Perch) gently braised in fragrant mustard oil with aromatic spices. As the fish slowly cooks, it absorbs the rich flavors of the spices, creating a thick, glossy gravy that is deeply flavorful and comforting. Renowned for its bold mustard-oil aroma and rustic homestyle character, Tel Koi is a cherished delicacy in Bengali cuisine, typically enjoyed with steamed rice. Despite its rich taste and traditional appeal, this dish can be prepared and cooked in approximately 30 minutes.
Tel Koi (Bengali Fish Curry)
Description
Tel Koi is a classic and indulgent Bengali fish curry featuring succulent Koi fish (Climbing Perch) gently braised in fragrant mustard oil with aromatic spices. As the fish slowly cooks, it absorbs the rich flavors of the spices, creating a thick, glossy gravy that is deeply flavorful and comforting. Renowned for its bold mustard-oil aroma and rustic homestyle character, Tel Koi is a cherished delicacy in Bengali cuisine, typically enjoyed with steamed rice. Despite its rich taste and traditional appeal, this dish can be prepared and cooked in approximately 30 minutes.
Ingredients
For the Spice Paste
Instructions
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Prep & Marinate: Rub the cleaned fish with salt and ½ teaspoon of turmeric powder. Make 1 small slit on each side of the fish so it absorbs the flavors.
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Fry Fish: Heat 3-4 tablespoons of mustard oil in a heavy-bottomed pan or kadai until smoking hot. Lightly fry the fish for 2 minutes on each side. Remove and set aside.
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Temper Spices: In the remaining hot oil, add the nigella seeds and half of the slit green chilies. Let them splutter for a few seconds.
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Sauté Masala: Add the prepared spice paste, tomato paste, sugar, and remaining turmeric. Cook the spices on medium-low heat until the oil begins to separate from the edges.
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Simmer: Add ½ to 1 cup of warm water and gently drop in the fried fish. Cover the pan with a lid and let it simmer on low heat for 8 to 10 minutes.
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Finish: Remove the lid, add the remaining fresh green chilies, and let the gravy reduce until it becomes thick and the vibrant mustard oil floats on top. Serve hot with steamed white rice.
