Tel Koi Recipe: Bengali cuisine has long been known for its wide variety of exquisite delights. Bengali cuisine has something for everyone’s taste buds, from world-famous sweets like rasgulla and sandesh to delectable curries and seafood dishes. Among these culinary delights, Tel Koi stands out as a true Bengali classic, admired for its simplicity and delectable flavor. This traditional Bengali dish of koi fish cooked in a fragrant mustard oil stew honours the culinary traditions of the region. This blog post will examine authentic Bengali Tel Koi delicacies that will transport you to Bengal.

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The Essence of Tel Koi Recipe:

Tel Koi is a traditional Bengali dish made from koi fish (climbing perch) cooked in a fragrant mustard oil-based gravy, infused with a medley of spices. The name “Tel Koi” translates to “oil fish” in Bengali, highlighting the generous use of mustard oil, which is not only a quintessential flavor but also a significant component of Bengali cooking.

Tel Koi Ingredients Recipe:

3 pieces of fresh koi/ climbing perch fish, cleaned and scaled
2 medium sized onion paste
1/2 inch ginger paste
1 medium sized tomato finely chopped
2 green chili (split)
1/2 teaspoon Cumin seeds
1 bay leaf
Salt to taste
1 tablespoon coriander powder
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1 cup warm water
Fresh coriander leaves for garnish

How To Prepear Tel Koi Recipe:

Begin by marinating the koi fish with turmeric powder and salt. Set it aside for about 15-20 minutes.
In a deep-bottomed pan, heat the mustard oil until it starts to smoke. This step is crucial as it removes the pungent smell of raw mustard oil.
Reduce the heat to medium and carefully add the marinated koi fish to the hot oil. Fry the fish until it turns golden brown on both sides. Once done, remove the fish from the oil and set it aside.
In the same oil, add cumin seeds, bay leaf. Let them splutter and release their aroma.
Add onion paste and salt. Sauté until they turn translucent.
Add the finely chopped tomatoes and cook until they soften.
Lower the heat and add coriander powder, turmeric powder, red chili powder, green chillies and kashmiri red chili powder. Fry the spices for a couple of minutes, and the oil starts to separate from the masala.
Now, add water to create a thick gravy consistency.
Gently place the fried koi fish into the simmering gravy. Allow the fish to cook in the gravy for about 10-15 minutes, absorbing all the flavors.
Garnish with fresh coriander leaves and give it a final stir.

Serving suggestions:

Tel Koi pairs perfectly with steamed Basmati rice. The mild, fluffy rice complements the rich and flavorful Tel Koi gravy. You can also opt for traditional Bengali rice varieties like Gobindobhog rice for an authentic touch.

FAQ On Tel Koi Recipe:

Q: What is Tel Koi, and where does it originate from?

A: Tel Koi is a traditional Bengali dish made from koi fish (climbing perch) cooked in a mustard oil-based gravy with a blend of aromatic spices. It originates from the Indian state of West Bengal, known for its rich and diverse culinary traditions.

Q: Can I use any other type of fish if koi is unavailable?

A: While koi fish is traditional for Tel Koi, you can use other firm-fleshed fish like catfish, rohu, or tilapia as substitutes if koi is not available in your region.

Q: Is mustard oil necessary for Tel Koi, or can I use a different type of oil?

A: Mustard oil is a key ingredient in Tel Koi, imparting its unique flavor. However, if you cannot find mustard oil or prefer a milder taste, you can use vegetable oil or any neutral oil instead.

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