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%Tel Koi

Tel Koi


A signature Bengali fish curry, Tel Koi prepared with whole fish


  • 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.


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  2. Tel Koi is prepared with whole Fish. Hence the use processed whole Koi Mach is what we need to do!
  3. 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.
  4. 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.
  5. Now heat 3 Tbsp. Oil in a deep pan and sprinkle little salt and turmeric powder to the oil
  6. Fry the fishes from both sides lightly.
  7. Strain fishes from Oil.
  8. Now temper remaining oil with Nigella Seed and Dry red Chilli and keep the flame low.
  9. Add spice paste and start cooking in low flame for around 5 minutes or till the spices start leaving the edge of the pan.
  10. Add slit Green Chili as well.
  11. The spice paste will release oil once properly cooked.
  12. Add 3 cups of water and bring it to boil.
  13. Add fried Koi Mach and cook until the gravy thickens.


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


  • 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
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