Koi Macher Curry-Thakur Barir Ranna | Climbing Perch Curry | Kitchenstagram
For those who enjoy traditional Bengali flavours, Koi Macher Curry holds a very special place in Bengali cuisine and hearts alike. This dish, rooted in tradition, appears in the 1902 cookbook Amish O Niramish Ahar (Vol. 3) by Pragyasundari Devi, the niece of Rabindranath Tagore. Over the years, it has become more than just a recipe- it is a connection to family kitchens and fond memories.
In my family, it has always been close to our hearts, as it was my grandmother’s signature preparation. My mum often reminisces about how it was her absolute favorite. Recently, I gave this curry a try, keeping in mind that no one can truly replicate the exact flavours of a grandmother’s hand, my effort managed to win appreciation, especially from my mother, who was eagerly waiting to taste it.
The essence of this preparation lies in mustard oil, which lends a sharp depth of flavour and a base of onion, ginger-garlic and chili that makes the gravy bold yet comforting. Potatoes- an inseparable part of Bengali fish curries, add their own richness. Pairing this flavourful curry with nothing more than plain steamed rice allow the taste of the fish and spices to shine through beautifully.
Ingredients:
• 4 nos. Climbing Perch/ Koi Fish, cleaned
• 2 tsp Turmeric powder
• Salt to taste
• 1/2 cup Mustard oil
• 6 nos. Potato, peeled & cut into halves
• 1 no. Bay leaf
• 1 no. Onion, finely chopped
• 1 no. Onion, paste
• 1 tbsp Ginger paste
• 1 tbsp Red Chili Powder
• 2 tbsp Red Chili Paste
• 4 nos. Green chili, slitted
Preparation:
- Step 1: Place the cleaned koi fish on a chopping board and make a slit on both side of the fish.
- Step 2: Marinate the fish with 1 tsp turmeric and 1 tsp salt. Keep aside for 5 minutes.
- Step 3: Heat oil in a wok and wait for it to turn pale yellow and smokes gently. Once it smokes, lower the heat and wait for the smoke to subside and add the potatoes and a pinch of salt in the wok. Fry them on medium heat for 6-8 minutes then flip each potato and fry for 6-8 more minutes. Once done remove from the wok and keep aside.
- Step 4: In the remaining oil carefully add the fish and fry till each side is golden. Once done remove the fish from the wok and keep aside.
- Step 5: In the same oil add bay leaf fry for a minute on medium heat. Then add chopped onion and fry for 6-8 minutes on medium heat.
- Step 6: Then add the onion paste and fry for 6-8 more minutes on medium heat.
- Step 7: Now add ginger paste and sautee for few minutes on medium heat.
- Step 8: Then add turmeric powder and red chili powder and sautee for few minutes on medium heat.
- Step 9: Add red chili paste and sautée for few minutes on medium heat or until the oil separates.
- Step 10: Then add the fried potatoes and fry for 5-6 minutes. Then add water and salt to taste, stir to combine.
- Step 11: Cover with lid & cook on medium low flame for 10-15 minutes or until the potatoes are cooked through.
- Step 12: Then add fried fish and slitted green chilies, stir to combine and cook for 5-7 minutes on low heat.
- Step 13: Serve hot with plain steamed rice and Enjoy.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2