Keyword: bengali fish recipe, Kau Macha Tarkari, Koi Macher Tel Jhal
Servings: 4people
Author: Samrat Roy Chowdhuri
Cost: 220
Equipment
Knife for chopping
Wok for frying and cooking
Ladle
Mixer and grinder (or mortal pestle)
Bowls/Plates for Preparation
Serving Bowls/Plates
Ingredients
500gKoi Fish (Kau macha in Odia)
For Spice Paste
1tbspwhole cumin seeds
2inchginger
3pcred chilly
2pcgreen chilly
For Frying the Fish and Preparing the Curry
7tbspmustard oil
1tspnigella seeds (or kalo jeere)
2tspturmeric powder
4pcgreen chillies, slit in half length-wise
2cupswater
salt to taste
For the Fish Marinade
2tbspturmeric powder
2tspsalt
2tspmustard oil
Instructions
Prepare Spice Paste and Marinade the Fish (10 Minutes)
Soak the cumin seeds and red chillies for an hour. If you are running short of time you can soak them in hot water for 15 minutes too
Peel the ginger
In a mixer-grinder prepare a paste of cumin seeds, green chilies, soaked chilies, ginger
Marinade the fish with turmeric, salt and mustard oil as mentioned under "For the Fish Marinade" section. Allow it to rest for 15 minutes
Fry the Fish and Cook the Koi Tel Jhal (40 Minutes)
Add oil to the wok
Once the oil smokes, ensure that the flame is set to medium
Add the koi fishes in batches and fry on each side for a couple of minutes
Keep separate
In the same wok, check if you have enough oil. 3-4 tbsp oil would do, else you can add
Add nigella seeds/kalonji/kalo jeere to the oil and allow it to sizzle for a few seconds
Add the spice paste prepared previously and cook for for a few minutes
Stir the spice mix continuously to avoid the spices from sticking to the bottom of the pan and burning
Add turmeric powder and cook till the spices are cooked. At this point, the spice mix should release oil
Add water and allow this to come to a boil. Add the slit green chilies
Add salt
Add the fishes, cover and allow to simmer for ten minutes
Uncover, taste the seasonings and if required, adjust
Put off the flame
Serve hot with rice
Notes
The Koi fish should be smaller in size. The smaller ones have a better flavor profile
Do not fry the fish for long, it will turn chewy
Allow the fish to simmer for considerable amount of time to release all its flavor in the gravy. However, keep an eye on the time. You would not want the fish to lose its form
The spice mix makes all the difference, which is why I would recommend you do make it yourself using whole spices and not buy store bought spice powders
If you have a shil nora or batan, and willing to slog a bit, you will get the best flavors. Alternatively, use a mixie like I used
The traditional recipe does not use coriander seeds/powder, garam masala, and tomatoes
This recipe uses more oil and hence the 'tel' in the recipe name. Once the fishes are fried, you should have at least 4-5 tbsp oil in the wok