Hello everybody !!
As I promised in my previous post here is the second recipe of Climbing Perch fish(Koi) for you. In this recipe I have used yogurt in the gravy, there is no onion, ginger or garlic which makes it less spicy than the previous preparation. Also the gravy is comparatively bit more runny than the black pepper one.
Both recipes have very different taste so I will suggest you try both and then decide which one you like 😀 Tell me in the comment section which one you enjoyed more.
Lets get started !!
Preparation Time : 10 minutes (Marinate the fish and fry them)
Cooking Time : 15 minutes
- Climbing Perch fish (Koi Mach) – 3 whole, remove the scales, trim the fins and clean properly
- Yogurt – 1 teacup full (100 to 150 grams approx)
- Tomato Paste – make a paste of 1 large tomato
- Green chillies – 4 to 6, finely chopped
- Turmeric Powder – 1 teaspoon
- Cumin Powder – 1/2 teaspoon each
- Dry Mango Powder – 1/2 teaspoon
- Dry Mint Powder – 1/2 teaspoon
- Red Chilli Powder – a pinch
- Rock Salt powder – 1/2 teaspoon
- Salt – as per taste
- Mustard Oil – 6 to 8 tablespoon
Marinate the fishes with 1/2 teaspoon turmeric powder, few drops of mustard oil and few pinches of salt. Heat oil in a deep bottom frying pan and fry both sides of the fishes until they turn golden.
- In a bowl add yogurt, 1/2 teaspoon turmeric powder, cumin powder, dry mango powder, dry mint powder, red chilli powder, rock salt powder and a pinch of salt. Add few drops of water and mix everything into a smooth paste.
- Now in the same deep bottom frying pan you used to fry the fishes, let the oil heat up again. Add 1/2 of the chopped green chillies into the oil (Keep 1/2 of the green chillies for garnishing).
- When they begin to splutter, add tomato paste. Mix and keep stirring until the raw smell of the tomato paste goes.
- Now add the yogurt mixture into the pan. The flame should be medium. Stir and mix well. Keep stirring and dont let the yogurt mixture form lumps.
- When the yogurt mixture gets completely mixed with the tomato paste, add the fishes. You can add warm water if required so that all the fishes gets immersed into the gravy.
- Lower the heat to minimum, cover the pan with a lid and let it the fish boil. Turn and cook the other side of the fish when one side is done.
- When the fish is done let the gravy thicken up. It should be slightly runny.
- Once everything is done, turn the flame off and garnish with the remaining green chillies. Give the dish some standing time.
Serve Climbing Perch in yogurt gravy (Doi Koi) hot with plain rice.