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           Exquisite and Dainty Koi Recipes        

Oh! Bengali……you are the best in Food culture… ……..time spending on foods and parties…..A distinguished fish to get cooked and served in the menu of the Bengalis is Koi Machh. Koi machh belongs to the perch family. Climbing Perch is almost extinct. The small quantity that is available is out of reach of the middle class families due to its sky-high cost.


Koi macher Haro-Gauri



Koi machh - 3 (Descaled, cleaned)
Onion  - 1 small
Green chillies  - 2
Ginger paste  - 3/4 tsp
Garlic paste - 1/2 tsp
Dry red chillies  - 1
Mustard  - 2 tbsp
Turmeric powder
Mustard oil  - 1/2 cup
Salt to taste


1.Make diagonal incisions on both sides of the fish.
2. Marinate the fish with turmeric powder and salt  and set aside for ½ an hour.

3. Grind together mustard and green chillies to a fine paste.
4. Also grind onion into paste.
5. Grind dry red chillies with a little water to make a paste.
6. Apply ginger paste, garlic paste, onion paste and red chilli paste on one side of the fish.
7. Apply mustard and green chilli paste on the other side.
8. Heat mustard oil and shallow fry the fish on one side.
9. Turn over fish carefully and shallow fry other side.


Koi-er Tel-Jhal


  • 1 tsp of Jeera for Grinding and One spoon to crackle in oil.
  • 150gms Mustard oil for cooking.
  • 1 tsp Ginger paste
  • 1 tsp chilli paste. (Even Green chilies will also do.)
  • Salt for marination and to taste.
  • 3/4 tsp turmeric Powder for marination and colour.
  • 3 Elaichi, Darchini, Long (clove) each for grinding to make garam masala
  • I cup Coconut Milk for cooking. (Otherwise grind the coconut and take out the milk from it.)


Clean the fish and marinate with 1/2 tsp turmeric powder and 1 tsp salt.
Take 3 tablespoon of mustard oil in non stick kadai and shallow-fry the fish.
Heat the kadai again with 3 tablespoon mustard oil and put jeera to crackle on it.
Put the ginger and chilly paste (or green chillies 5-6nos silted nicely) 1/4 tsp turmeric, 1 tsp salt.
Fry it and put the coconut milk in it, which is easily available in market.
When it starts boiling put the fishes in it and slow the flame.
After it boils, put the garam masala paste and simmer for 5 minute.
Serve it with rice.


Koi macher jhol with cauliflower

Climbing Perch known as "Koi Maachh" and cauliflower curry is a perennial favorite. This is an authentic dish from 'Bengal' (now divided into West Bengal in India and Bangladesh). In its native land it is traditionally prepared with koi, mustard oil and aromatic spices…yummy....


Koi 1 kilo
Potato 1 large
Turmeric powder 1 heaped tsp
Cumin seed 1 tsp
Cumin powder 1 tsp (made into a paste with a little water)
Coriander powder 1& 1/2 tsp (made into a paste with a little water)
Bay Leaf 2
Ginger grated 1 tsp
Water 2 cups
Coriander leaves
Oil for frying


1. Ask the fish seller to de-gill the fish. Smear salt on fish
and wash well.
2. Drain. Smear 2 tsp salt and 1 heaped tsp turmeric on the fillet
and set aside for 5 to 10 minutes.
3. Slice the potato lengthwise into sections.
4. In wok / kadai heat 1/2 cup oil to smoking.
5. Medium fry the fish (if required in batches) and set aside.




Clean the fish. Do not slice. Make slits at a few places on both the sides. Heat oil and ghee together in a pan. Fry onion paste till reddish brown. Sauté well by adding garlic and ginger paste. Add chopped tomatoes, salt, turmeric and chilli powder. Sauté well till the oil separates and add beaten curd, green chilli paste and sugar. Fry for 3minutes and add 11/2cup water. Add the fish when the water comes to a boil. Cook on medium heat till the fish is done. Remove from fire when the water evaporates and the oil separates.