Tel Koi

Tel Koi


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,
cilantro-to garnish,
tomato puree-1Tbsp(optional),
onion paste-1
salt-to taste.


  1. Tel hoi is tricky because the fish is cooked solely in spice and oil with very little gravy.
  2. 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.
  3. Make diagonal incissions on both sides of the fish.
  4. Marinate the fish with turmeric powder and salt. Let it stand for 1/2 an hour.
  5. Heat oil in wok, when it smokes, simmer.
  6. Fry the fish one at a time, till they turn deep golden on both sides.
  7. Keep aside. Add two green chilies and kalo jeera to the oil.
  8. 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).
  9. 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.
  10. Add the fish to this gravy, slit rest of the chilies and add it to the gravy, garnish with chopped cilantro, cover,
  11. let the gravy boil for a couple of minutes.
  12. Pour a little oil over the fish and serve immediately with steamed rice.

Source: Ronita Bhattacharya

4 thoughts on “Tel Koi

  1. It has been decades since I had tel-koi the way my mother used to cook. This recipe looks close to what she used to serve us, years ago! Thanks!

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