Koi Komola (Climbing Perch with Oranges)
Koi Komola. Koi cooked in orange juice. Orange segments thrown in for a further explosion of citrus. A riot on the palate. A throwback to winters in Assam.
Ingredients
- 4 koi maach or climbing perch
- 1 cup orange juice freshly made
- 1 orange peeled and the segments separated
- 1.5 tbsp onion paste
- 2 tsp ginger paste
- 1 tsp green chili paste
- 3-4 green chilies slit
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2.5 tbsp mustard oil
- sugar to taste
- salt to taste
Instructions
- Marinate the fish with salt and a pinch of turmeric powder. Keep aside.
- Heat oil in a frying pan, fry the fish till light golden. Keep aside on a kitchen absorbent towel.
- To the same oil, add the onion paste, a pinch of salt and sugar, cook till the paste turns a gorgeous golden brown and the onions are cooked. Stir in the ginger paste, green chili paste, turmeric powder and red chili powder, cook over a medium flame till the masala starts to release oil.
- Add 1/2 cup of warm water and gently place the fried fish in the pan. Cook for 5-7 minutes over a low flame.
- Pour in the orange juice, sprinkle in the salt and sugar, throw in the green chilies. Give it a hearty stir.
- Add the orange segments and simmer for a further 3-4 minutes till the gravy has slightly thickened.
- Adjust seasonings and serve hot.