Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, koi maach/climbing perch in mustard gravy. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Koi Maach/Climbing Perch in Mustard Gravy is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Koi Maach/Climbing Perch in Mustard Gravy is something that I have loved my entire life.
Tel Koi or the delicious climbing Perch fish in mustard oil gravy is a very famous bengali cuisine which is cooked with a very few ingredients in hot oily broth of mustard oil. It is a perfect recipe for any special day with steamed plain rice. Tel koi, koi fish recipe, climbing perch recipe, climbing perch recipes, how to Fish in Mustard Gravy: Assamese Preparation
To begin with this recipe, we must prepare a few components. You can cook koi maach/climbing perch in mustard gravy using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Koi Maach/Climbing Perch in Mustard Gravy:
- Make ready 4 Koi / Climbing Perch
- Make ready to taste Salt
- Prepare 1 tsp Turmeric powder
- Make ready 1/2 tsp Paanch phoron
- Make ready 1 tbsp Curd
- Prepare 4 tbsps Mustard paste
- Get 3 Green chillies slit
- Take 1/6 cup Water
- Prepare 1 tbsp Coriander leaves , finely chopped
The Koi I am talking about is also known as climbing perch and belongs to a family of carps. I am usually pretty scared of Koi with its hook like sharp bone and have cooked it only a couple of times. The Koi in packets that I get here is fully cleaned and that gives me much confidence. Tel Koi is one of the most popular Bengali recipe.
Instructions to make Koi Maach/Climbing Perch in Mustard Gravy:
- 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.
- Marinate the fishes with a pinch of salt and 1/2tsp turmeric powder.
- 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.
- Remove the fishes from the wok.
- On medium heat, add in the paanch phoron. As it starts to pop, add in the mustard paste.
- Also add the curd, salt, green chillies, and remaining turmeric powder. Mix everything well.
- On low heat, keep cooking this gravy till oil start to ooze out on the sides.
- Now add in the fishes. Carefully coat each piece with the gravy.
- Pour in the water. Cover and cook for 3-4 minutes.
- Next, turn the fishes over and cover again for 3-4 minutes.
- Sprinkle the coriander leaves. Turn off the stove.
- Your dish is ready! Serve with plain rice.
Its made on special occasions like Poila Baisakh(Bengali New Year) , Jamai Shasti(Bong mom prepared lot of special dish for son in law. The Koi is also known as Climbing Perch and belongs to a family of carps. Tel Maach refers to any recipe where the fish is fried and then cooked in a mustard oil-based gravy, 'tel' meaning oil. Tel Koi (Climbing Perch) Tel Pabda (Pabo Catfish) Rui Macher Tel Jhaal (Freshwater Carp or Rohu) Magur Tel Jhaal (African Catfish) Boal Macher Tel Jhaal (Wallago, another. Climbing perch may refer to: Anabantidae, a family of fishes.
So that’s going to wrap it up with this exceptional food koi maach/climbing perch in mustard gravy recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
