Tel Koi is a cherished Bengali dish where fresh climbing perch (koi fish) is cooked in pungent mustard oil with minimal spices to highlight its natural flavors. This traditional recipe brings out the fish’s tender texture and pairs it with a spicy, aromatic gravy, perfect for a hearty meal with steamed rice.
Growing up in our small Kolkata home, the kitchen was my playground. The sizzle of mustard oil and the earthy aroma of fresh koi fish would fill the air, pulling everyone to the dining table. Tel Koi was Baba’s favorite, and I learned this recipe from Ma, who always said, “Koi maach is simple, but it needs love to shine.” Today, I’m sharing this beloved recipe with you, step by step, just as I make it for my family. Let’s bring a piece of Bengal to your plate, shall we?
Ingredients (Serves 4)
- Koi fish (climbing perch): 4 medium-sized, fresh (about 500-600g), cleaned and gutted
- Mustard oil: 4 tbsp (for frying) + 1 tbsp (for gravy)
- Turmeric powder: 1 tsp (for marination) + ½ tsp (for gravy)
- Red chili powder: 1 tsp (adjust to taste)
- Green chilies: 3-4, slit lengthwise
- Nigella seeds (kalo jeera): ½ tsp
- Ginger paste: 1 tsp
- Garlic paste: ½ tsp (optional, for extra depth)
- Tomato: 1 medium, finely chopped
- Mustard paste: 1 tbsp (freshly ground, if possible)
- Salt: To taste
- Water: ½ cup (for gravy)
- Fresh coriander leaves: A handful, chopped (for garnish)
Equipment Needed
- A heavy-bottomed kadai or frying pan
- A spatula
- A small bowl for marination
- A mortar and pestle (if grinding mustard seeds fresh)
Step-by-Step Recipe
Step 1: Prepare the Koi Fish
The secret to perfect Tel Koi is fresh fish. I always go to the bazaar early morning to pick koi that’s still wriggling. Back home, I clean the fish carefully, keeping the head and tail intact—Bengalis love the head for its flavor! Pat the fish dry with a cloth. In a bowl, rub the fish with 1 tsp turmeric powder and a pinch of salt. Let it sit for 10 minutes. This step removes any fishy smell and gives the koi a golden glow when fried.
Step 2: Fry the Fish
Now, let’s heat things up! Pour 4 tbsp mustard oil into a kadai and let it smoke on medium heat. That sharp, nutty smell of mustard oil is pure nostalgia for me—it reminds me of Ma’s kitchen. Once the oil is hot, gently slide in the marinated fish. Fry them for 2-3 minutes on each side until they turn golden and crisp. Be gentle when flipping; koi is delicate. Once done, take them out and set them aside on a plate. Oh, the aroma will make you hungry already!
Step 3: Make the Spice Base
In the same kadai, add 1 tbsp fresh mustard oil. The leftover oil from frying already has the fish’s essence, making the gravy extra tasty. Toss in ½ tsp nigella seeds (kalo jeera) and let them splutter for a few seconds. Next, add the slit green chilies. They’ll sizzle and release a spicy kick. Now, stir in 1 tsp ginger paste and ½ tsp garlic paste (if using). Cook for a minute until the raw smell fades. Add the chopped tomato, ½ tsp turmeric powder, 1 tsp red chili powder, and a pinch of salt. Stir and cook on low heat until the tomatoes melt into a thick paste. This is the heart of the gravy, so take your time.
Step 4: Add Mustard Paste
Here comes the soul of Tel Koi—mustard paste! I grind my own mustard seeds with a bit of water and a green chili for that extra zing. Add 1 tbsp mustard paste to the kadai and stir well. The pungent aroma might make your eyes water, but that’s the magic of Bengali cooking! Cook the paste for 1-2 minutes to mellow its sharpness. If the mixture looks too dry, sprinkle in a little water to keep it smooth.
Step 5: Cook the Gravy
Pour in ½ cup of water to create a light gravy. Let it simmer for 2-3 minutes until it thickens slightly. Taste and adjust salt or chili if needed. The gravy should be spicy yet balanced, hugging the fish without overpowering it. Now, gently place the fried koi fish back into the kadai. Spoon the gravy over the fish, making sure each piece is coated. Cover and cook on low heat for 5-7 minutes, letting the fish soak up the flavors. Be careful not to overcook, or the koi will break apart.
Step 6: Garnish and Serve
Turn off the heat and sprinkle fresh coriander leaves on top. The green pops beautifully against the golden fish and reddish gravy. Serve Tel Koi hot with a plate of steamed rice. I love watching my family dig in, scooping up the gravy with their fingers, just like we did back home. It’s simple, but every bite feels like a warm hug from Bengal.
Tips from My Kitchen
- Fresh is Best: Always use live or freshly caught koi for the best taste. Frozen fish just doesn’t compare.
- Mustard Paste: If you can’t grind fresh mustard, use store-bought, but soak it in warm water for 10 minutes to reduce bitterness.
- Oil Control: Mustard oil is key, but don’t overdo it. Too much can overpower the dish.
- Pairing: Tel Koi tastes divine with plain rice, but you can also serve it with a side of dal and aloo bhaja (potato fries) for a full Bengali meal.
A Little Story
Every time I cook Tel Koi, I’m transported back to our old house by the Hooghly River. Ma would hum a Rabindra Sangeet tune while frying the fish, and I’d sneak a crispy piece before it went into the gravy. Now, when I make it for my family, I feel like I’m passing down a piece of that love. Koi maach isn’t just food—it’s a story of home, of simple joys, and of flavors that linger long after the meal is over.So, go on, try this recipe, and let your kitchen sing with Bengali aromas. Share it with your loved ones, and let me know how it turns out. Aami tomader jonyo bhalo bhabhi—I wish you all the best!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine: Bengali
Servings: 4Enjoy your Tel Koi, and let the flavors take you to the heart of Bengal!
