Koi Maach/Climbing Perch in Mustard Gravy
Koi Maach/Climbing Perch in Mustard Gravy

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, koi maach/climbing perch in mustard gravy. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Koi Fish or Climbing Perch fish is an unique fish which can climb or rather clamber on the muddy patches or ground surrounding ponds for several hour. It can even stay alive for many hours outside water. Tel Koi or the delicious climbing Perch fish in mustard oil gravy is a very famous bengali.

Koi Maach/Climbing Perch in Mustard Gravy is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Koi Maach/Climbing Perch in Mustard Gravy is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook koi maach/climbing perch in mustard gravy using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Koi Maach/Climbing Perch in Mustard Gravy:
  1. Take 4 Koi / Climbing Perch
  2. Get to taste Salt
  3. Make ready 1 tsp Turmeric powder
  4. Prepare 1/2 tsp Paanch phoron
  5. Make ready 1 tbsp Curd
  6. Make ready 4 tbsps Mustard paste
  7. Prepare 3 Green chillies slit
  8. Prepare 1/6 cup Water
  9. Get 1 tbsp Coriander leaves , finely chopped

It is traditionally cooked in mustard oil for an authentic touch and flavour. It can also be cooked with onion-ginger-garlic based thick gravy. The Koi is also known as climbing perch fish. Typically, you can get fresh fish from the market as they stay alive for several hours without water.

Instructions to make Koi Maach/Climbing Perch in Mustard Gravy:
  1. Make mustard paste. You can do this by either soaking packaged mustard powder in water for 10 mins, or soaking yellow mustard seeds in water for 15-20 mins and then making a paste in the mixer.
  2. Marinate the fishes with a pinch of salt and 1/2tsp turmeric powder.
  3. In a wok, heat up the oil. Carefully place the fishes in wok, and fry on each side for 2-3 minutes. The skin should turn golden in colour.
  4. Remove the fishes from the wok.
  5. On medium heat, add in the paanch phoron. As it starts to pop, add in the mustard paste.
  6. Also add the curd, salt, green chillies, and remaining turmeric powder. Mix everything well.
  7. On low heat, keep cooking this gravy till oil start to ooze out on the sides.
  8. Now add in the fishes. Carefully coat each piece with the gravy.
  9. Pour in the water. Cover and cook for 3-4 minutes.
  10. Next, turn the fishes over and cover again for 3-4 minutes.
  11. Sprinkle the coriander leaves. Turn off the stove.
  12. Your dish is ready! Serve with plain rice.

But today I'm going to use frozen and fully cleaned ones which I usually get from Bangladeshi grocery stores. Maach,Misti ar Phuchka (fish ,sweets & panipuri) These small fresh sweet water fishes are very rare in the market. The fish am talking about is called KOI or Climbing Perch Fish and belong to a family of carps. The TEL KOI recipe is very popular in Bengali Cuisine. The richness of mustard oil ,ginger.

So that’s going to wrap this up for this exceptional food koi maach/climbing perch in mustard gravy recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!