Tel koi (তেল কই)

 **Tel Koi** is a traditional Bengali fish curry, where "Tel" refers to oil and "Koi" is the climbing perch fish (Koi Mach). This recipe is typically rich and flavorful, with the fish fried and then cooked in a spiced oil-based gravy. Here’s how you can make it:

### Ingredients:

- 4-6 Koi fish (climbing perch)

- 1/4 teaspoon turmeric powder

- 1/4 teaspoon red chili powder

- 1 teaspoon cumin seeds

- 1 teaspoon ginger paste

- 1 green chili (slit)

- 1 teaspoon cumin powder

- 1/4 teaspoon sugar

- Salt to taste

- Mustard oil (for frying and cooking)

- Fresh coriander leaves for garnish (optional)

### Instructions:

1. **Preparation**:

   - Clean and wash the Koi fish thoroughly. Pat them dry with a paper towel.

   - Marinate the fish with turmeric powder and salt. Let it rest for about 10-15 minutes.

2. **Frying the Fish**:

   - Heat mustard oil in a deep frying pan until it starts to smoke slightly, then reduce the heat to medium.

   - Gently slide the marinated fish into the hot oil and fry them until they are golden brown on both sides. Remove the fried fish and set them aside on a plate lined with a paper towel.

3. **Making the Gravy**:

   - In the same oil (you can add more if needed), add cumin seeds and let them splutter.

   - Add the ginger paste and cook for a minute until the raw smell disappears.

   - Add turmeric powder, red chili powder, cumin powder, and a pinch of sugar. Stir well for a few seconds.

   - Add about 1/2 cup of water to the pan, and bring it to a boil.

4. **Cooking the Fish**:

   - Once the water starts boiling, add the fried Koi fish and the slit green chili.

   - Let the fish simmer in the gravy for about 10 minutes on medium-low heat, allowing the flavors to blend well with the fish.

   - Check the seasoning and adjust salt as needed.

5. **Final Touch**:

   - Once the oil starts separating from the gravy, turn off the heat.

   - Garnish with fresh coriander leaves if desired.

### Serve:

Serve **Tel Koi** with steamed rice. This dish has a bold, rich flavor, typical of traditional Bengali cooking, and is perfect for a hearty meal.