Bengali Style Tel Koi Recipe
Ideal For
Lunch
Food Type
Non-VegIngredients
How To Cook
- Koi Mach- 8
- 1 tsp ginger paste
- 3 tsp tomato paste
- 3-4 green
- 1 tsp cumin powder
- 2 tsp turmeric powder
- 1 tsp red chili powder
- 4 dry red chilies
- ½ tsp kalojire
- 1 tsp sugar
- Salt to taste
- 4 tsp Kachi Ghani Mustard Oil
- Take the fish and set it out on a plate. Make sure to use the whole fish for this recipe
- Take ginger paste, cumin powder, turmeric powder, red chili powder, sugar, salt, and 1 tsp Doctors’ Choice Kachi Ghani Mustard Oil. Mix all to make a paste
- Wash the fish and marinate it with ¼ tsp turmeric powder,salt, and a few drops of mustard cooking oil. Leave the marinated fish for 30 minutes
- Heat 3 tbsp oil in a pan and add some salt and turmeric powder to the oil
- Fry the fish on both the sides
- Strain the fish to ensure excess oil is removed
- Temper the remaining oil with kalojire and dry red chili. Keep it on a low flame
- Add the spice paste and begin cooking it on a low flame for 5 minutes.
- Add slit green chilies to the pan
- The spice paste will now release oil once cooked properly
- Add 3 cups of water and bring it to a boil
- Add the fried koi mach and cook until the gravy thickens
- Enjoy with white steamed rice or atta rotis
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