Tel Koi is a traditional Bengali fish curry that is made with "Koi Mach" or Climbing Perch, a fresh-water fish that is native to South and Southeast Asia. This fish is known for its delicate flavor and texture, making it the perfect choice for a delicious fish curry.
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- A Bengali Kid who loves Koi Mach!
- Nomenclature - Koi Maach
- Frequently Asked Questions
- Variations
- Notes from Debjani
- Pairing
- Related
- Prefer to Watch Tel Koi Recipe instead of reading?
- Here's how I make Tel Koi at Debjanir Rannaghar!
- Recipe Card
- Fish Recipes from Debjanir Rannaghar
- Let's connect over the recipe of Tel Koi
- Tel Koi Recipe Pin
Rich, spicy, fresh, and comforting, this is what Tel Koi is to me! No special story, no heirloom recipe but a simple Fish curry prepared with "Koi Mach", a winter delicacy. It is not that Koi Mach is not available in other seasons but obviously winter is the best season to enjoy the blackish fish.
Koi Mach is the star of this traditional Bengali dish, simmered to perfection in a lip-smackingly delicious curry. A must-have for any fan of Indian cuisine, the Koi Mach provides a unique flavor that will have your taste buds dancing with joy. Enjoy it as part of an enticing meal or simply as a stand-alone treat - either way, you won't be disappointed!
A Bengali Kid who loves Koi Mach!
Pasta has always had a special love for Koi Mach, ever since she was a toddler. My mother was always cautioning me against feeding it to her, due to its high content of bones. However, I noticed how much she enjoyed eating it, and despite the risks, I decided to go ahead and let her have it, as long as I was careful and kept a close eye on her. It was so heartwarming to watch her savor the flavors of the Koi Mach, and I was glad that I could give her something that made her so happy.
Nomenclature - Koi Maach
I had been struggling to find the perfect English name for Koi Mach. I had been considering not writing a typical story about it. However, as luck would have it, I came across an article about Japanese Koi or Amor Carp, which are not edible and are aquarium fish. I found that, although the names are the same, Indian Koi is completely different from Amor Carp. I asked my friend, Chandan Gupta, who is a Fish enthusiast.
Chandan da replied with a suggestion: "How about Prem? If Japanese Koi is Amor, why not ours is Amore!" His suggestion struck me as a brilliant idea - why not indeed? Tel Koi is, after all, all about love. Chandan da then helped me with the name of the fish, which he told me was scientifically known as Anabas testudineus, but more commonly known as Climbing Perch. I was so relieved to finally have a name for this fish, as I had been searching for a long time to no avail. I was grateful to Chandan da for his help, and I was glad that I had decided to write this story after all.
Frequently Asked Questions
Coming back to the quintessential Bengali fish curry, Tel Koi, there is again another detail worth sharing. I have a humble collection of food-related books and that includes a Bengali cookbook by Tripti Dasgupta. The lady wrote about her experience with Tel Koi there. She wrote there, Tel Koi is not about Koi fish curry loaded with Oil (mustard Oil in this case)! According to her The "Tel" in Tel Koi is actually the oil that secretes from the fish itself! I found this information really interesting. In fact, upon reading her book, I started checking the Koi Mach whenever I cook whether it is secreting oil or not! I found it actually is true! Whenever the fish is fresh enough it secretes oil!
Koi Mach is high in omega-3 fatty acids.
Variations
Now coming to the recipe of Tel Koi I actually have seen people cooking it using onion and garlic and at times without onion and garlic. I prefer to cook Tel Koi without Onion and Garlic. I feel the use of Onion and garlic suppresses the natural flavor of Koi Mach. Mine is a simple recipe with Ginger and Cumin paste and obviously Mustard Oil. Last but not least, I prefer a relatively smaller Koi Mach.
Notes from Debjani
Rich, spicy, fresh, and comforting, this is what Tel Koi is to me! No special story, no heirloom recipe but a simple Fish curry prepared with "Koi Mach", a winter delicacy. It is not that Koi Mach is not available in other seasons but obviously winter is the best season to enjoy the blackish fish.
Pairing
Tel Koi is best served with steamed rice. The combination of the warm spices and the fatty fish makes for a dish that is sure to warm you up.
Related
Prefer to Watch Tel Koi Recipe instead of reading?
Here's how I make Tel Koi at Debjanir Rannaghar!
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Tel Koi
- Total Time: 30 minutes
- Yield: 4 People 1x
Description
Tel Koi is a traditional Bengali fish curry that is made with "Koi Mach" or Climbing Perch, a fresh-water fish.
Ingredients
- 8 Koi Mach / Koi Fish
- 1 Tbsp. Ginger Paste
- 3 Tbsp. Tomato Paste
- 4 Green Chilli
- 1 Tsp. Cumin Powder
- 2 Tsp. Turmeric Powder
- 1 Tsp. Red Chilli Powder
- 4 Dry Red Chili
- ½ Tsp. Kalojire/ Kalonji/ Nigella Seed
- 1 Tsp. Sugar
- 1.5 Tsp. Salt or to taste
- Mustard Oil: 4 Tbsp.
Instructions
- Tel Koi is prepared with whole Fish. Hence the use of processed whole Koi Mach is what we need to do!
- Take Ginger Paste, Tomato Paste, Cumin Powder, and 1 tsp. Turmeric Powder, Red Chilli Powder, Sugar, and Salt along with 1 Tsp. of Oil and mix those to make a paste.
- Wash Koi Mach and marinate with ¼ Tsp. each of Turmeric powder and Salt and also a few drops of mustard oil and leave the marinated fish for 30 minutes.
- Now heat 3 Tbsp. Oil in a deep pan and sprinkle a little salt and turmeric powder to the oil
- Fry the fish from both sides lightly.
- Strain fish from Oil.
- Now temper the remaining oil with Nigella Seed and Dry red Chilli and keep the flame low.
- Add the spice paste and start cooking on low flame for around 5 minutes or till the spices start leaving the edge of the pan.
- Add slit Green Chili as well.
- The spice paste will release oil once properly cooked.
- Add 3 cups of water and bring it to a boil.
- Add fried Koi Mach and cook until the gravy thickens.
Notes
I don't add Onion and Garlic in Tel Koi, which is optional.
A few Cilantro leaves can be added for flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Fish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 150g
- Calories: 355
- Sugar: 5.4g
- Sodium: 927mg
- Fat: 24.1g
- Saturated Fat: 4.3g
- Carbohydrates: 24.4g
- Fiber: 1.6g
- Protein: 11.6g
- Cholesterol: 28mg
Fish Recipes from Debjanir Rannaghar
- Doodh Mach (also known as fish cooked with milk)
- Ilish Macher Korma (also known as Hilsa korma)
- Bhetki Macher Dum (also known as baramundi dum)
- Piajkoli ar Aloo diye Tangra Macher Jhol (also known asBengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Chingri Bati Chorchori (also known as Chingri Macher Batichorchori)
- Tyangra Macher Aloo Begun o Bori diye Jhol (also known as tangra curry with veggies and lentil dumpling)
- Doi Maach (also known as fish in curd)
Let's connect over the recipe of Tel Koi
I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. In addition, you can tag me at @foodofdebjani.
Tel Koi Recipe Pin
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Asad says
Debjani says
Thanks a lot