Koi fish or Climbing Perch is considered as one of the most popular freshwater fish that is actually available in the pond or any other places where it can be farmed.
It is easily available and farmed as an ornamental fish. It is definitely considered as the best one.
“Brocaded carp” and “coloured Koi” or Nishikigoi in Japan, koi are available everywhere. Indians relished koi in different forms, you can say there are more than forms of koi that are available in the water.
If you are looking for some lean meat then Koi is considered to be one of the best one. It is available all over the country, having a firm structure with an extreme feeding structure, breathing in the freshwater.
It is actually filled with proteinaceous contents and loved by all the fish eaters. It offers a heart-warming aroma with a succulent taste of its own.
Koi do have a classification of their own. It has stunning colours like metallic, white, black, blue, cream and blue.
The smaller sizes are best with flavours and offers a mouth-watering feeling when you have it with the spices.
The Eastern side of India, especially in Bengali and Oriya cuisines, koi fish is used to make some of the most delectable recipes which you can never live without.
These recipes are aromatic, lip-smacking and finger licking during lunch and dinner.
Tel koi is one such recipe where Koi fish gets blended with mustard paste and spices to form a wonderful mouth-watering delicacy which can make a full steamed rice plate fished in mins.
Tel Koi or Koi Maacher Tel Jhaal:
This is a rich in spices, perfect blend of “koi maach” and mustard paste. This blackish fish is being significantly considered as the best one to be tried as a winter delicacy.
This Anabas testudineus scientifically and in English known as “Climbing Perch”.
There is a quote from the cookbook of Tripti Dasgupta, as it says that Tel Koi does not mean that the fish is submerged in mustard oil but on the other hand here “Tel” means oil that is secreted from the fish while cooking.
Some people prepare this dish without garlic and onion and some do it.
Grilled Koi:
Marination and the Climbing Perch or Koi Fish will give you a wonderful grilling delicacy which is wonderful to eat and getting the best one for you. There are so many spices which are used in the marination which adds a nice aroma while grilled.
Climbing Perch Curry:
Koi Fish along with cumin, coriander, turmeric and Kashmiri red chili powder. A thick gravy is made with these spices along with slices of potato and a little bit of water. You can garnish with the fresh coriander leaves.
Only plain mustard paste is being used to make this fish with just salt and turmeric with green chilis. You can garnish with fresh coriander leaves.
Komola Koi:
A unique recipe where the Koi Fish is being cooked with orange juice. Spices with onion paste, garlic and orange juice to make this entire mouth-watering dish.
Koi Twin Taste (Haro Gouri):
Mustard paste along with the mango paste blended on each side of the fish. It is cooked by flipping each side of the fish and preparing a gravy that will be giving you a twin taste.
Koi Maach Kopi Diye (Koi Fish with Cauliflower):
Koi fish gravy is being prepared with cumin, coriander, turmeric and Kashmiri red chili powder and fried cauliflower. A thick gravy is made with these spices along with slices of potato and a little bit of water.
What is the Best Way to Cook Koi Fish?
The most authentic way to cook Koi maach is without garlic, tomatoes and onion. A perfect blend of mustard paste with cumin, coriander, turmeric and Kashmiri red chili powder.
Mulled with green chilis with mustard broth giving a wonderful light yet oily gravy. The oil actually oozes out of the fish while cooking the recipe.
This “choto maach” will be giving you the best taste in the winter season and doing wonders with your lunch palate.
How Can You Tell It is a Koi Fish?
You can easily identify the Koi fish with its color and its round body. It does not easily die and it can live without water for a long time.
