Tel Koi

Koi fish cooked in mustard oil

Prep Time 15 min
Cook Time 15 min
Serving Size 3
Recipe Type Microwave Oven

Tel Koi is a winter-special Bengali fish dish made with koi (climbing perch) cooked generously in mustard oil. Across Bengal, it is prepared in two distinct styles—one where the fish is fried before cooking, and another where it is simmered directly in oil and spices to retain its delicate flavour. The differences may divide opinion, but the dish itself reflects a shared love for river fish and seasonal cooking. Rich, glossy, and deeply rooted in tradition, Tel Koi is Bengal on a plate.

Ingredients

Ingredients:

Koi Macchh (Climbing Perch) – 200g
Mustard seeds – 15 g
Plain yogurt (beaten) – 50g
Mustard oil – 40g
Green chillies – 7 pieces
Turmeric – 1 tsp
Fenugreek seeds – 1 tsp
Salt – 7g
Sugar – 7g

Method

Method:

Soak mustard seeds well in water for 2 hours
Wash the koi well, rubbing it against something abrasive as a strainer, to get rid of all the sliminess. Set it to dry.
Once dry, coat it with 4g salt and ¼ tsp turmeric. Set aside.
Grind the soaked mustard seeds to a fine paste with 3 green chillies and 3g salt. To the fish, now add the mustard paste, beaten yogurt, the remaining ¾ tsp turmeric, sugar, and 30 g mustard oil. Coat well.
Heat the remaining 10g mustard oil in a kadai. Temper it with methi seeds, taking care to ensure that they don’t burn.
Add the fish along with all the sauce, and lay the fish out in a single layer.
Slit and add the remaining 4 green chillies, cover and cook for about 12-15 minutes until the fish is done. Uncover and turn all the fish over once midway.
When the sauce has reduced, and oil floats to the top, turn off the heat and finish with a teaspoon of raw mustard oil. Allow it to rest, covered, for a few more minutes before serving.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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