Koi Tel Jhal | How to make Koi Tel Jhal - by foodogger

Koi Tel Jhal

Rich, spicy, fresh, and comforting, this is what Tel Koi to me! No special story, no heirloom recipe but a simple Fish curry prepared with "Koi Mach", a winter delicacy. It is not that Koi Mach is not available in other seasons but obviously winter is the best season to enjoy the blackish fish. By the way, Pasta loves Koi Mach! Actually, she is having it since she was two years old! Given Koi Mach is full of bone my mother often advised me not to give it to her but I found her cherishing Koi and hence I ignore Mom's advice though with good care!

Equipment

• Knife for chopping
• Wok for frying and cooking
• Ladle
• Mixer and grinder (or mortal pestle)
• Bowls/Plates for Preparation
• Serving Bowls/Plates

Ingredients

• 500 g Koi Fish (Kau macha in Odia)

For Spice Paste

• 1 tbsp whole cumin seeds
• 2-inch ginger
• 3 pc red chilly
• 2 pc green chilly

For Frying the Fish and Preparing the Curry

• 7 tbsp mustard oil
• 1 tsp nigella seeds (or Kalo jeera)
• 2 tsp turmeric powder
• 4 pc green chilies, slit in half length-wise
• 2 cups water
• salt to taste

For the Fish Marinade

• 2 tbsp turmeric powder
• 2 tsp salt
• 2 tsp mustard oil

Instructions

Prepare Spice Paste and Marinade the Fish (10 Minutes)

• Soak the cumin seeds and red chilies for an hour. If you are running short of time you can soak them in hot water for 15 minutes too
• Peel the ginger
• In a mixer-grinder prepare a paste of cumin seeds, green chilies, soaked chilies, ginger
• Marinade the fish with turmeric, salt, and mustard oil as mentioned under the "For the Fish Marinade" section. Allow it to rest for 15 minutes

Fry the Fish and Cook the Koi Tel Jhal (40 Minutes)

• Add oil to the wok
• Once the oil smokes, ensure that the flame is set to medium
• Add the koi fishes in batches and fry on each side for a couple of minutes
• Keep separate
• In the same wok, check if you have enough oil. 3-4 tbsp oil would do, else you can add
• Add nigella seeds/kalonji/Kalo jeera to the oil and allow it to sizzle for a few seconds
• Add the spice paste prepared previously and cook for a few minutes
• Stir the spice mix continuously to avoid the spices from sticking to the bottom of the pan and burning
• Add turmeric powder and cook till the spices are cooked. At this point, the spice mix should release oil
• Add water and allow this to come to a boil. Add the slit green chilies
• Add salt
• Add the fish, cover, and allow to simmer for ten minutes
• Uncover, taste the seasonings and if required, adjust
• Put off the flame
• Serve hot with rice