Koi er Jhaal / Spicy Gravy of the Climbing Perch

Most Bengalis love fish. Having said that, some types of fish is considered a delicacy and Koi or the Climbing Perch is definitely one of them. It is one of the most delicious tasting fishes and can be prepared in many ways. This recipe is one of the most popular preparations made using Koi maach – Koi er Jhaal. The rich delectable gravy of onion, garlic, ginger and green chillies make the base for the “jhaal”.  Serve it with plain steamed rice and enjoy an authentic Bengali meal.

 

Ingredients

  • Koi mach/ climbing perch
  • Salt
  • Turmeric powder
  • Chilli powder
  • Onion- ginger-garlic paste
  • Nigella seeds/ kalo jeere
  • Garam Masala Powder
  • Green chilies
  • Salt
  • Sugar

 

Preparation –

  • Wash the fishes well and pat dry
  • Marinate the fishes with turmeric, salt and a little oil
  • Heat oil in a pan and heat it in real high flame.
  • Fry the fishes delicately as they tend to splutter
  • Fry the fishes well and keep aside
  • Now temper the oil with shah jeera or nigella seeds
  • Add ginger- garlic – onion paste
  • Add turmeric, chili powder
  • Sauté well and add a little water and salt & sugar to taste
  • Once it starts to boil, add the fried fishes and some slit green chilies.
  • Once the fishes are done, sprinkle garam masala powder and serve hot.