Description
A signature Bengali fish curry, Tel Koi prepared with whole fish
Ingredients
- Koi Mach / Koi Fish: 8
- Ginger Paste: 1 Tbsp.
- Tomato Paste: 3 Tbsp.
- Green Chilli: 3-4
- Cumin Powder: 1 Tsp.
- Turmeric Powder: 2 Tsp.
- Red Chilli Powder: 1 Tsp.
- Dry Red Chili: 4
- Kalojire/ Kalonji/ Nigella Seed: 1/2 Tsp.
- Sugar: 1 Tsp.
- Salt: to taste
- Mustard Oil: 4 Tbsp.
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2017/12/Making-Tel-Koi.jpg"]
[/url] - Tel Koi is prepared with whole Fish. Hence the use processed whole Koi Mach is what we need to do!
- Take Ginger Paste, Tomato Paste, Cumin Powder, 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 1/4 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 little salt and turmeric powder to the oil
- Fry the fishes from both sides lightly.
- Strain fishes from Oil.
- Now temper remaining oil with Nigella Seed and Dry red Chilli and keep the flame low.
- Add spice paste and start cooking in 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 boil.
- Add fried Koi Mach and cook until the gravy thickens.
[/url]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 mins
- Cook Time: 15 mins
- Category: Fish
- 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
