Koi Maach/Climbing Perch in Mustard Gravy
Tel Koi, which essentially means Oily Climbing Perch is a Bengali delicacy! My mother-in-law gave me the recipe of this dish.
Ingredients
Cooking Instructions
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1
Make mustard paste. You can do this by either soaking packaged mustard powder in water for 10 mins, or soaking yellow mustard seeds in water for 15-20 mins and then making a paste in the mixer.
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2
Marinate the fishes with a pinch of salt and 1/2tsp turmeric powder.
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3
In a wok, heat up the oil. Carefully place the fishes in wok, and fry on each side for 2-3 minutes. The skin should turn golden in colour.
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4
Remove the fishes from the wok.
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5
On medium heat, add in the paanch phoron. As it starts to pop, add in the mustard paste.
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6
Also add the curd, salt, green chillies, and remaining turmeric powder. Mix everything well.
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7
On low heat, keep cooking this gravy till oil start to ooze out on the sides.
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8
Now add in the fishes. Carefully coat each piece with the gravy.
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9
Pour in the water. Cover and cook for 3-4 minutes.
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10
Next, turn the fishes over and cover again for 3-4 minutes.
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11
Sprinkle the coriander leaves. Turn off the stove.
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12
Your dish is ready! Serve with plain rice.
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