Koi Macher Kalia( Climbing Perch in a coconut milk gravy)
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 2pieces Koi Mach ( Climbing Perch)
- 4Tablespoon Oilyou can use any oil ( white, mustard or coconut oil)
- 1/4Teaspoon Kalonjee/kalo jeera/Nigella Seed
- 1/4Teaspoon Turmeric Powderyou can use fresh paste as well.
- 1/4Teaspoon Red chili powderyou can use fresh paste as well. ( you can use more if you like)
- 1/4Teaspoon Fresh grated Ginger or Ginger Paste
- 1cup Coconut milkyou can use can, or the powdered coconut milk. I made milk from pasting fresh coconut
- 3/4pieces Cardamom
- 2inch Cinnamonbroken into pieces
- 3/4pieces Bay leaf
- Saltas per taste
- sugaroptional as per taste
- 1/2pieces green chilifor the aroma of green chili
Instructions
- Wash and clean the fish. If the fish is kind of big in size, cut a slice on the body
- Marinate the fish with turmeric, little chili powder and salt
- Meanwhile make a Spice paste of chili powder, turmeric and fresh ginger paste
- Heat oil in a frying pan and fry the fish. Keep aside
- In the same oil, add more oil if needed
- when the oil heats up, add kalo jeera ( nigella seeds) and the bay leaf
- Add the Spice mix to the heated oil and cook till oil separates
- Add the coconut milk and cook till it reduces a little
- Add the Salt at this stage so that you are in control of salt
- Add the fish and cook. Remember the fish is fried and already cooked . So only cover if you feel that fish has not been cooked. you do not want to over cook the fish
- Break the cinnamon and cardamom and add to the fish coconut milk gravy.
- add sugar ( if using) and green chili
- Cook till gravy has reduced to desired level and oil has separated
- Serve warm with boiled Rice
Recipe Notes
*Most of my cooking are done without really measuring spices. I taste and add things that I feel are missing. So depending on your taste feel free to add spices. Make it your own.
*My mother uses cumin powder to the spice mix if she is cooking for guests. It makes the dish little rich. you can try that too. I did not use as I like the smell of fresh ginger and coconut
*frozen Koi doesn’t always smell great so you can use more garam masala ( Bengali garam masala is only cinnamon and cardamom ) if needed. but if you have the fresh Koi then you are lucky one!
