Sacrificing my bhatghoom (the Banglicized term for a power nap) after a Sunday lunch is very rare. Even though a power nap can never match the benefits of a Bhatghoom, sacrificing it to write a post is a rare occurrence, almost non-existent in my life. But then I remembered a line, and I decided what to write. What do you do when you get too emotional? Do you hold yourself back? Do you express the emotions? Can emotions be remembered?
Arnab Ray, aka GreatBong, in his murder thriller Mahabhatarata murders makes the protagonist, the inspector Rukshana Ahmed, say this from a grotesque murder scene
“It takes blood to grease my memory tubes now. Otherwise only gunk comes out”
Let me say, “It takes mustard and mustard oil in plenty to grease my emotion tubes now”
tel koi close up 5
tel koi 2
How the Tel Koi happened ?
The Tel Koi was an exceptional dish. Remember, it’s strictly for adults. The colour, texture, and the main protagonist are all to be explored under parental guidance. There’s a generous amount of oil floating on top. The colour is an adventurous mixture of turmeric and red chili powder. The texture is not entirely smooth, and it is further enhanced by the mustard flavour. The gravy is thick, and you can almost scoop out the masalas. When you add the gravy to a bed of hot white rice, it resembles a painting with fumes emanating from it.
It’s important to use deshi koi mach (the local variety). Another type, known as hybrid koi, originates from farm breeding and lacks flavour. Mustard and mustard oil are my favorites, and when added to any dish, I feel at home; I feel emotional. Cannot help it. As I remember the flavours and this beautiful Sunday lunch, I think I need a bhatghoom. Please excuse me. Yes, at times I speak more than Kosha Mangsho and I get emotional too.
tel koi close up 4
tel koi
Here is an easy way to make the Tel Koi .Have you subscrubed to our youtube channel yet ?
Do try this recipe and share your feedback. You can reach out to us at our social media handles: Instagram, Facebook or any of our personal Facebook (Madhushree and Anindya) and twitter profiles. Post a picture and tag us.
Pin this on your recipe board? You can find some awesome recipes at Pikturenama recipes in Pinterest
Here is what we made for Instagram reel –
https://www.instagram.com/p/DDtriW6vnn8/
Tel Koi - recipe
Ingredients
Method
- Marinate the fish in 1/2 a tsp of turmeric powder and little bit of salt and keep aside.
- In a frying pan, take 2 tbsp of mustard oil. When the oil is hot, lightly fry the fishes. Frying koi mach is a bit tricky. Koi mach is always bought live and sometimes while frying, the fish (even though dead), jumps out of the pan. So, while frying, make sure to keep the lid on.
- Make a paste of red chili powder, coriander powder, cumin powder, 1 tsp of turmeric powder, mustard paste, tomato paste, ginger paste, 2 tbsp of mustard oil and some salt.
- Tomato paste is something which can be used as per your taste. I use the tomato paste since it gives an additional red colour and makes the gravy quite rich. My grandmother never used tomato paste.
- Once the fish has been fried, use a slotted spoon to take them out of the frying pan and keep them aside.
- In the same frying pan, add 3 more tbsp of mustard oil. When it becomes hot again, add the masala paste. Initially keep the heat on high and fry the masala for a couple of minutes. Then lower the heat and cook the masalas till the raw smell goes off and oil releases from the sides.
- Add the fish and coat them with the masalas. Keep the heat low so that nothing burns.
- Add a cup of water and then increase the heat and let it simmer.
- Add some split green chillies. And finally drizzle some more mustard oil. Be generous with the mustard oil. Check the seasoning and add more salt if required.
- The recipe is called tel koi (tel meaning oil) , hence there is more oil than water.
- Serve it with some steaming rice.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
