Tel Koi
Tel Koi. Yet another quintessential Bengali delicacy. Gorgeous Koi. The earthy aroma of cumin and fennel. A whiff of fenugreek. The zing of mustard oil. Decadent and delicious. Enjoy !!!
Ingredients
- 4-5 pieces koi maach or climbing perch
- 2 tbsp onion paste
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2-3 bay leaves
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 5-6 green chillies slit
- 3/4 cup mustard oil
- salt to taste
Instructions
- Soak the cumin seeds, fennel seeds and bay levaes in warm water for 2 odd hours. Drain from water, grind to a smooth paste.
- Marinate the fish with the masala paste (from the last step), onion paste, ginger paste, green chilli paste, turmeric powder, red chilli powder and 1 tbsp mustard oil. Keep aside, some 30 minutes or so.
- Heat the remaining oil in a heavy bottomed pan, throw in the fenugreek seeds . Allow the seeds to splutter. Once the fenugreek seeds have released their aroma, carefully discard the fenugreek seeds from the hot oil.
- Gently place the fish in the oil, pour in the remaining marinate, give it a gentle mix. Sauté for a couple of minutes.
- Throw in the green chillies, add a sprinkle of salt. Cover and cook till the fish is cooked and oil starts to separate from the masala.
- Adjust seasonings, rest for 15 minutes. Serve hot.