KAZEEZ-- Tel-- Koi::--

                                                    Tel Koi/Spicy Koi Fish Curry

                                                                  Ingredients

• Koi Mach/ Climbing perch- 700g
• Tomatoo puree- 4 tbsp (or use paste of 1 large tomato)
• Mustard oil
• Cumin seeds- 1 tbsp
• Coriander seeds- 1tsp
• Turmeric powder
• Red chilli powder- ½ tsp
• Ginger paste- 1 tsp
• Green chillies- 3-4 (slitted length wise)
• Salt
• Garam masala powder- ½ tsp
• Kalojire/Kalonji/Nigella seeds- ¼ tsp
• Fresh coriander leaves- 1 tsp (chopped)

                                                 HOW TO MAKE TEL KOI..

Make a smooth paste of coriander seeds and cumin seeds with water by using your electronic spice grinder or alternatively you can use Shil-nora (traditional stone grinder) for this. This step is highly recommended for the authentic taste of the curry. Keep aside.
Rub salt and ½ teaspoon of turmeric powder on the freshly washed Koi fishes. Heat ½ cup oil in a kadai/deep frying pan and fry the fishes on medium flame. Fry each side of the fishes for 2-3 minutes, keep aside. Don’t fry Koi mach for a long time, otherwise, they will become chewy.
There should be 6-7 tbsp of oil in the kadai to make the curry, if not add some more at this stage. Temper with Nigella seeds, once it splutters add the spice paste, turmeric powder, red chilli powder, ginger paste, green chillies and salt. Mix and sauté this on a medium heat for 1 minute. Now add tomato puree, mix well, add 1 cup of water. Mix and give this a quick boil on high heat. Add the fish pieces, mix well, reduce the heat, cover and cook on a medium heat for 15 minutes or until the raw smell of masala goes. Add garam masala powder, mix well. Garnish with fresh coriander leaves, remove from heat.
Tel Koi is ready to eat. Serve hot with steamed rice.

Note:

If you don’t want to use whole spices (coriander and cumin), the spice paste can be made with spice powders too.