Tel Koi or climbing perch fish cooked in a oily mustard gravy

Tel Koi is an authentic bengali delicacy cooked with an Extra Dash of Mustard Oil. The richness of mustard oil makes tel koi more delectable, so please do try it with mustard oil only, it is essential and integral to this dish. 






  • Koi Fish – 6 pcs              
  • Mustard Paste – 2 tbsp
  • Green Chilli Paste – 1/2 tsp
  • Onion Paste – 1 tbsp
  • Onion – 1, Sliced
  • Methi / Fenugreek Seeds – a pinch
  • Salt and Turmeric – As required
  • Sugar – a pinch
  • Mustard Oil – 5 tbsp

Wash the fishes thoroughly.

Mix turmeric powder, mustard paste, 2 tbsp mustard oil, onion paste, salt and sugar and coat the fishes with these mixture. Keep them aside for 15 minutes.



Add the remaining mustard oil in a heated kadai. Add the methi seeds and roast them till they become black. Remove the seeds from the oil.


Add sliced onion in the kadai and spread them evenly. 


Now put the marinated fishes evenly on the onions. Lower the heat to minimum and cover the kadai with a heavy lid.



Add 1/2 cup water to the marinade. Sprinkle this spice water sparingly during cooking whenever there is a sign of masala burning. Flip the fishes and continue cooking. Koi maach is a tough fish and needs time to be cooked properly, hence be patient and continue cooking.


When almost all water evaporates and oil comes out of it, add 1 more tbsp of mustard oil with 1 or 2 green chilli and keep covered.


Serve hot with plain rice. Remember, this recipe needs constant attention, so plan your cooking accordingly.




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