Koi Maachher Ganga Jamuna/ Climbing Perch in two in one gravy

Koi Maach er ganga jamuna is a connoisseur’s delight. Naturally only if such connoisseur is a fish lover and is comfortable in handling fish bones (for Koi has a lot of bones). This preparation is best made with fresh Koi from the market. The trick is to handle the cooking part with care so that the fish gets cooked properly; yet the gravy retains two distinct flavours on two sides of the fish. This is a great hit in my family (consisting of fish lovers); and we can polish off piles of piping hot steamed rice with this spicy concoction — I even sometimes add a green chili on the side. This dish is also often called Koi er Haro Gouri to establish the duality of taste of its gravy.

 

Ingredients:
• 6 koi mach/ climbing perch
• 1 medium onion
• 4 green chillies
• 1½ tsp ginger paste
• 1 tsp garlic paste
• 2 dry red chillies
• 4 tbsp mustard
• 2 tsp turmeric powder
• 1 cup mustard oil
• Salt to taste

Method:
• De-scale, clean and wash the fish.
• Make diagonal incisions on both sides of the fish.
• Marinate the fish with turmeric powder and salt for ½ an hour.
• Grind mustard and green chillies into paste.
• Grind onion into paste.
• Grind dry red chillies with water to make a paste.
• Apply ginger paste, garlic paste, onion paste and red chilli paste on one side of the fish.
• Apply mustard and green chilli paste on the other side.
• Heat mustard oil in a skillet. Be a little generous with the oil.
• Shallow fry one side of fish in very low heat. Turn over fish carefully and shallow fry other side. Cover pan to let the spices cook properly.
• Try not to turn the fish more — that way the gravy would retain two distinct taste on either side.
• The spices shall mix in with the oil and form a gravy that lingers on the fish.
• Serve hot with rice.