Bengali Home Cooking
Curry with Koie (Koie Machher Jhol)
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Curry with Koie fish is a delicious dish in the Indian sub continent. Koie is known as climbing
perch. Beside the taste of the fish, scientific studies have confirmed the beneficial heart healthy
effect of fish oil (omega 3 fatty acid) in reducing bad cholesterol. In the age of obesity and over
weight problem, eating fish instead of red meat should be considered as a healthy choice.
Recipe: (Click on the ingredients to search for more information).
Ingredients:
1. Koie Fish, scaled, cleaned & washed 5 - 6 nos.
2. Potato, each peeled & sliced to 4-6 pieces Two (2)
3) Mustard oil 3/4 of 1 Cup
4) Turmeric powder 2 Teaspoonfuls
5) Dry red chili One (1)
6) Ginger paste One (1) Tea spoon
7) Cilantro, chopped Small bunch
8) Bay Leaf (Indian) Two (2)
9) Panch Phoron One (1) Tea spoon
10. Cumin Powder One (1) Tea spoon
11. Green chili paste One (1) Tea spoon
12. Salt To taste
Principle:
The preparation consists of 3 steps.
In step one, the fish will be marinated and shallow fried in oil
In the second step the potatoes will be fried with spices and then cooked
Finally, the fish will be added to the gravy and cooked some more to bring it to semi dried state
Procedure:
1. Sprinkle turmeric and salt on the fish and pat them all over with your hand
2. Leave aside the marinate for about 5-10 minutes
3. In a moderately hot pan, add about 3 tablespoons of mustard oil
4. When the oil is hot to feel add the fish into the oil and fry each side for about 3-4 minutes. You
may like to cover the pan if it splatters. Both sides should look well fried
5. Remove the fish from the frying pan and them keep aside
6. In the same hot oil add the Indian bay leaves
7. Add the Punch Phoron
8. Add one red chili
9. Then add the potato slices
10. Stir them well till the potatoes acquire a brown hue on all sides
11. Add the ginger paste
12. Continue stirring
13. Add the cumin powder
14. Continue mixing
15. Add the turmeric powder
16. Stir the potato well with all the spices
17. Add one and a half cup of water
18. Add the green chili paste
19. Add the salt
20. Stir them together
21. Cover the pan and bring it to a boil
22. In about 4-5 minutes or when the potato has become soft, add the fried fish into the gravy
23. Stir them carefully
24. If the gravy looks dry, then add a half cup of water
25. Cover the pan and cook
26. In about 2-3 minutes, open the lid and turn the fishes over
27. As the gravy thickens and the curry looks moist, remove it from heat
28. Add the chopped cilantro
29. Add the slit green chilies
30. This completes the preparation
31. It will serve 2-3 people and takes about 30 minutes
32. Serve the Koi macher jhol (fish curry) hot with steamed white rice
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