Koi Manch or Koi fish is a fresh water fish and only very rarely find in brackish water. Koi fish is also known as Climbing Gouramie.
The climbing gouramies originated in Africa and then spread to India and and Philippines. In Japan you will get variety of Koi fish or Nishikigoi but they are not suitable for this recipe.
This recipe goes very well if you get medium size Gangetic koi fish.
In Bengal we get fresh koi fish but if you are outside India you can try this recipe with frozen koi fish. Koi macher Jhol is a clear soup type preparation with very little spices and oil and it is very light.
Preparation time 15 minutes
Cooking time 25 to 30 minutes
Koi Macher Jhol Ingredients
- 6 medium size Koi fish
- 7 to 8 big florets of cauliflower
- 5 to 6 potato slices cut lengthwise into sections
- 1 small onion chopped
- 1 tsp ginger garlic paste
- 1 medium size tomato chopped
- ½ tsp kalojeera/ kalonji (nigella sativa)
- 1 bay leaves broken into halves
- ½ tsp cumin powder
- ½ tsp red chili powder
- 1 tsp turmeric powder
- 2 whole green chilly (optional)
- ½ cup mustard oil
- A pinch of Sugar
- Salt to taste
How to Cook Koi Macher Jhol
Gilling koi fish is a difficult task so if you are buying fresh ask your fish seller to this difficult job for you.
Clean and wash the fish well and marinate the fish with little salt and turmeric powder. Also marinate potato and cauliflower florets separately with salt and turmeric powder.
Heat oil in a kadhai then fry the fish, potato and cauliflower separately. While you are frying them make one thing for sure that you are not deep frying them but medium frying and if possible in batches.
Now in that same oil in the kadhai add kalonji and bay leaves. Add chopped onion and ginger garlic paste. Stir for a few second till the onions are light brown.
Meanwhile in small bowl mix cumin powder, chili powder, turmeric powder, salt, sugar with one table spoon of water.
Add this mixture to the kadhai with chopped tomato.
Stir it for five minutes till the masala in the kadhai is well blended.
Add the fried fish potato and cauliflower. Mix well with the masala.
Then add one tall glass of water and let it boil for 8 to 10 minutes till the potatoes and cauliflower are well cooked and fish well soaked in the gravy.
Add the whole green chilli this is used for those who want the jhol to be hotter; they can mash this green chill to adjust according to their taste.
Now put off the flame cover with a lid and give 5 minutes standing time.
Serve this Koi macher jhol with hot steamed rice.