This is a very simple home style Koi or climbing perch fish recipe cooked with easily available ingredients. Nothing fancy out here, however, I have used some bata moshla ( read freshly ground masala instead of the packaged one) while cooking this curry. All you need is few fresh Koi fish and a spice paste, which is made up of some whole cumin seeds, ginger and red chili.
Cooked this koi machher jhal after the hectic puja days. With all those good and festive food, we were looking for some soul food ( read simple machh bhat) and this Koi machher jhal is just perfect to satiate our cravings.
Ingredients for Koi machher jhal
- Koi or climbing perch fish – 7-8
- Cumin seeds – 1 tbsp
- Whole dry red chili – 2-3
- Green chili – 4-5 or as per taste
- Ginger paste – 1 tbsp
- Salt, Turmeric – as required
- Nigella seeds or kalo jire – a pinch
- Mustard oil for cooking
How to make Koi machher jhal
To start with , soak the cumin seeds and dry red chili in 2 tbsp of water for 30 minutes or so. Then grind it to a fine paste along with ginger and 2 green chili.
Clean the fish so that there is no scale . My fishes were quite big, so I have done some slits on the body. Marinate the fish with some salt and turmeric.
Fry the marinated fish lightly in mustard oil.
This is how my spice paste look like. If you want a really bright red color, you may add some kashmiri chili powder as well.
To start the cooking, heat some more oil in a pan and when it is hot, add nigella seeds or kalo jire. Let it splutter.
Add the spice paste with half tsp of salt and turmeric. Stir to fry the masala.
I was not satisfied with the color, hence added some kashmiri chili powder. Fry till the oil starts coming out of the masala.
Add 2 cups of hot water and when it starts boiling, add the fried pieces carefully to the pan. Add few more green chili at this stage if you like it hot.
Cook with a lid for 10 minutes over low heat . Then remove the lid and check for seasoning.
Remove from heat and serve with hot rice.