Climbing Perch Fish with Black pepper (Morich Koi)

Hello everybody!!

Monsoon has arrived in Kolkata. Its raining almost everyday here. In this weather I thought of sharing with you 2 back to back recipes of a fish which is one of the most famous fish in Bengal specially during rainy season : Climbing Perch (Koi).

There are many different ways to cook this fish. I am going to share 2 climbing perch (Koi mach) recipes I like which you can try for a special rainy day lunch.

For the first recipe (this post) I have used black pepper powder in the gravy. For the next one (next post) I will be using yogurt. You can try both or anyone whichever you prefer.

Lets get started with Climbing Perch with black pepper gravy !!

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Ignore the 2 green chillies… I know they look funny 😛 not a good garnish idea 😀 😀 You can slit them in half and place them on top of each fish….that will look better.

Preparation Time : 5 minutes (Marinate the fish and fry them)

Cooking Time : 10 minutes

Ingredients :

  • Climbing Perch Fish (Koi Mach) – 4 whole, remove the scales, trim the fins and wash them well
  • Ginger Garlic Paste – 2 tablespoon
  • Tomato Paste – 4 to 6 tablespoon approx (make a paste of 2 large tomatoes)
  • Black Pepper Powder – 1 tablespoon (You can use freshly crushed peppercorns to intensify the flavor if you want)
  • Salt – as per taste
  • Turmeric Powder – 1 teaspoon
  • Cumin and Coriander Powder – 1/2 teaspoon each
  • Mustard Oil – 6 to 8 tablespoon
  • Green Chillies – 2, slitted into 2 lengthwise (for garnishing)

Recipe :

Marinate the fish with 1/2 teaspoon turmeric powder, few pinches of salt and few drops of mustard oil. Heat mustard oil in a frying pan and fry both sides of the fish until golden. Do not over fry the fish.

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  1. You can continue the next steps in the same frying pan. Add ginger garlic paste into the oil. Stir for a minute.
  2. Next add tomato paste. Mix and keep stirring until the raw smell of the tomato is gone.
  3. Add remaining turmeric powder, cumin and coriander powder and few pinches of salt. Mix and keep stirring until the spices start releasing oil.
  4. Now add 1 cup warm water. Mix well. Place the fishes into the gravy. Cover the pan with a lid and let the fish cook for 2 minutes in medium flame.
  5. Change side of the fish when one side is done. Check whether the gravy has thickened.
  6. When the fishes are completely done and the gravy has thickened and sticking to the fish, turn the flame off. (The gravy should neither be runny nor too dry)
  7. Sprinkle black pepper powder / crushed peppercorns all over the fish and gravy. (I prefer crushed peppercorns more than pepper powder, really love the strong pepper flavor, but you can use anyone). Lightly mix everything. Garnish with slitted green chillies.
  8. Cover the lid and give the dish some standing time.

Serve Climbing Perch Fish gravy with black pepper powder (Morich Koi) hot with plain rice.

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