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Tel koi
তেল কৈ (tel koi): Khulna's whole climbing perch fried and cooked in an oily onion and green chilli gravy
Koi, the climbing perch, is a small, tough-scaled fish of ponds and rice fields with a sweet flesh that Bengalis prize above much bigger fish, and tel koi, koi in oil, is how Khulna households celebrate a good catch, especially when a son-in-law visits. The fish are fried whole until crisp and then slipped into a glossy gravy of onion, cumin, turmeric and whole green chillies that is meant to have a visible layer of mustard oil on top. They are eaten with plain rice, picking the soft flesh away from the many fine bones. You will find koi fresh or frozen in Bangladeshi grocers. The usual pitfall is a timid frying, which leaves the skin soft and the bones chewy; fry until the fins crisp. Chef's tip: score each fish twice on both sides so the spices get in and the thick back cooks as quickly as the belly.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 8 whole koi (climbing perch), scaled and guttedabout 600 g in total, scored twice on each side
- 1 tsp ground turmericdivided
- 1 ½ tsp saltdivided
- ½ cup mustard oil
For the gravy
- 2 onionsthinly sliced
- 1 onionblended to a paste
- 1 tsp ginger paste
- 1 ½ tsp ground cumin
- 1 tsp red chilli powder
- ¾ cup water
- 8 green chilliesslit
- 2 tbsp fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Rub 8 whole koi (climbing perch), scaled and gutted inside and out with ½ tsp ground turmeric and ¾ tsp salt and leave in the fridge for 10 minutes.
Step 2: Heat ½ cup mustard oil in a karai over a high heat until it smokes, then lower to medium-high and fry the fish in two batches for 4–5 minutes on each side, covered with a splatter guard, until crisp and deep golden. Lift out.
10 minStep 3: Pour off all but about 5 tbsp of the oil. Fry 2 onions over a medium heat for 6–8 minutes until golden.
8 minStep 4: Add 1 onion and 1 tsp ginger paste and cook for 3–4 minutes, stirring, until the raw smell goes.
4 minStep 5: Add 1 ½ tsp ground cumin, 1 tsp red chilli powder, the remaining ½ tsp ground turmeric and the remaining ¾ tsp salt with a splash of water and cook until the oil separates.
2 minStep 6: Pour in ¾ cup water, bring to a simmer, then lay in the fish and 8 green chillies and cook for 5–6 minutes, spooning the gravy over, until the gravy has reduced, the oil floats on top and the fish flakes easily at the backbone.
6 minStep 7: Scatter with 2 tbsp fresh coriander and serve hot with plain rice.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 24 g
- Carbs
- 8 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tel koi take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of onions?
- 2 shallots per onion.
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