Bengali Style Tel Koi Recipe
Rich. Spicy. Delectable. These terms define what this recipe has to offer. This recipe is not far fetched, but portrays it to be the perfect winter delicacy. Choosing ingredients that add to this recipe’s authenticity, this recipe made with Kachi Ghani Mustard Oil can easily be savored at home.
Here’s how you can savor this Bengali cuisine in your comfort zone.
Ingredients:
- 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
Procedure:
- 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
