Saw this Badhacopi diye koi machh dish in one of the food group in FB. Liked this different concept since we are used to have Koi machh with fulcopi or cooking climbing perch fish curry with cauliflower. Then did a search in google and found that it is available in mutiple sites and there are few youtube videos as well.
Made it the other day, good to have it as part of weekend lunch. I am mentioning weekend since the fish itself is quite boney and when you are cooking it in a dry form with cabbage, you have to careful with the loose bones. Anyway, we enjoyed the dish very much and here I am sharing the recipe.
Ingredients for Badhacopi diye koi machh
- Cabbage – 1 big
- Koi / climbing perch fish – 1 kg / 8 fishes
- Potato – 4-5, cobed
- Green peas – a small bowl
- Bay leaf – 2-3
- Ginger paste – 2 tbsp
- Coriander powder – 2 tbsp
- Cumin powder – 1 tsp
- Red chili powder – 1 tsp
- Salt, Turmeric – as required
- Sugar – 1/2 tsp
- Bengali five spice / panch foran – 1/2 tsp
- Whole garam masala – for tempering
- Ghee – 4 – 5 tbsp
- Mustard oil for cooking
How to make Badhacopi diye koi machh
Chop the cabbage, Cube the potatoes, marinate the fish with salt and turmeric.
Heat mustard oil in a pan and fry the fish lightly. Keep aside.
In the same oil, add the bayleaf and fry .
Then add the potato cubes and stir a bit.
I am using the frozen peas so added the peas a bit later.
When the potatoes are almost cooked, add 2 tbsp of ghee and then add the cabbage. Stir a bit.
Add salt, coriander powder and cumin powder along with turmeric and mix well.
Keep cooking with the masala over low heat. Keep a lid on, cabbage will release lot of water.
When the cabbage is soften a bit, add the fried fish carefully.
Stir it on light hand and cook covered for 5 minutes with a lid on.
Remove from heat and keep aside.
Now take another pan, add the remaining ghee and then add panch foran. Pour the cabbage and fish and mix lightly again, Be careful not to break the fish. Add sugar and adjust the salt if required.
Sprinkle garam masala powder and remove from heat. The dish should be on the drier side.
Serve hot with plain rice.