Koi-4 (bigger the better),
Mustard Oil-1/2 cup
(even if you are a health freak you have to be lenient about the oil if you must eat “tel koi”),
turmeric powder- 1tsp, dhania powder-2 tsp,
jeera powder-2 tsp,
kalo jeera-1 tsp.
red chili powder-
according to taste,
Indian or Thai green chili-4,
- Tel hoi is tricky because the fish is cooked solely in spice and oil with very little gravy.
- If you are not an experienced chef, use tomato puree and onion paste to create the gravy, but be cautioned that any “paka randhuni” would snort at your naivete.
- Make diagonal incissions on both sides of the fish.
- Marinate the fish with turmeric powder and salt. Let it stand for 1/2 an hour.
- Heat oil in wok, when it smokes, simmer.
- Fry the fish one at a time, till they turn deep golden on both sides.
- Keep aside. Add two green chilies and kalo jeera to the oil.
- When the seeds splutter, add the jeera, dhania and red chili powder (alternatively make a thick paste of the masalas by adding a little water and add this to the smoking oil).
- Saute, till oil leaves the sides. If you are using tomato and onion, add them to the oil now and saute well, till it emits the aroma, adjust the seasoning.
- Add the fish to this gravy, slit rest of the chilies and add it to the gravy, garnish with chopped cilantro, cover,
- let the gravy boil for a couple of minutes.
- Pour a little oil over the fish and serve immediately with steamed rice.
Source: Ronita Bhattacharya