An absolutely stellar Bengali fish recipe, Tel Koi is misleadingly simple to prepare. The combination of koi fish (climbing perch) cooked in pure mustard oil lightly tempered with kalo jeera and green chillies, is an experience you won’t soon forget. Try it out it with Shelly’s Classic Bengali Tel Koi Mixed Masala and see for yourself!
Season the fish well with salt to taste and turmeric powder.
Fry the fish and keep it aside in a fresh pan.
Heat up 4 tbsps of mustard oil in a pan. Add broken bay leaves and dried red chillies.
To this hot mix add the Shelly’s Tel Koi masala, salt and sugar to taste.
Pour tamarind water and cook for 4 minutes.
Add the fish, when the gravy comes to boil.
Serve hot with Shelly’s Gobindobhog Rice.
With its warm, mildly bitter taste and earthy, almost mustard-like aroma, haldi powder is considered the soul of Indian cuisine. Enjoy it in its purest form with Shelly’s Pure and Sun-dried Haldi Powder and taste the difference that purity makes.
Available in 50g and 100gView Product