Though it is typical of a winter recipe, I cooked this Aloo Koraisuti diye Koi Machher Jhol in summer with my homemade frozen green peas which I have preserved in winter. Though the koi machh or climbing perch fish doesnot taste as good this time of the year, but the dish reminded us of winter during this scorching heat. Here I have used the deshi or local version of koi fish and not the bigger variety for which I already have few recipes in the blog. You may try out this Koi Palong er Jhol, or Badhacopi diye koi machh or climbing perch fish which are again a winter delicacy, However the most famous one is this Tel Koi or climbing perch fish cooked in a oily mustard gravy. This is a must when I get big fishes in the market.
Ingredients for Aloo Koraisuti diye Koi Machher Jhol
- Koi or climbing peerch fish – 10
- Potato – 2, sliced
- Green peas – 1/2 cup
- Onion – 1, make a paste
- Cumin powder – 1/2 tbsp
- Coriander powder – 1/2 tbsp
- Salt and turmeric – as required
- Red chili powder – 1 tsp or as per taste
- Tomato – 1
- Green chili – 4
- Mustard oil for cooking
How to make Aloo Koraisuti diye Koi Machher Jhol
Fry the fishes lightly with a pinch of salt and turmeric.
Make a paste of onion, tomato and green chili. Keep aside.
Heat oil in a pan and fry the potato slices till golden brown. Keep aside.
In the same pan, add the onion paste and fry a little.
Add salt, turmeric, red chili powder and cumin and coriander powder. With a sprinkle of watwr fry the masala till oil separates.
Masala is getting fried over low heat.
Now add the fried potato pieces and mix well. Keep cooking over low heat for 3 minutes.
Add 2 cups of hot water to the pan. When it starts boiling, add the fried fish pieces . Mix eell and cook for 2 minutes.
Add half cup of frozen peas and continue cooking till the vegetables are cooked through. If you are using fresh peas, add them during frying of masalas.
Adjust the aeasoning and remove from heat. Serve with plain rice.