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Another of my very favourite fish recipe. Koi belongs to the family of Carp . There are a few varieties available. But, I will be using the black one in this recipe.
Koi as a part of Hindu Bengali culture symbolizes prosperity. A very stong fish, which has the ability to stay alive for a considerable amount of time even when out of water. I remember during my childhood days, my father will buy them from the fish market alive, and my mother will keep them in a drum of water, before the domestic help will start cleaning and preparing the fish.
Tel Koi literally means Koi cooked with oil. Which signifies the requirement of extra oil in the recipe and it should be only good quality mustard oil.
Unlike many other Indian cuisines, Bengalis have limited the use of garlic in their cooking of fish. Tel Koi has none. Still very rich and robust.
The fish is cooked whole along with its head. Even though I have removed them while cooking. Try to use the larger ones as the natural fat content increases with size and age.
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