If you’ve ever tasted Tel Koi, you know it’s not just a dish — it’s an emotion for Bengalis. This rich, oily, mustardy fish curry comes from many kitchens across Bengal, each with its own version. The recipe I’m sharing here is from Tapati Lahiri, who grew up with this dish in pre-Partition Faridpur, now in Bangladesh.
In Bengali, “Tel” means oil, and “Koi” is a freshwater fish known as climbing perch. It’s not the Japanese koi from ponds — this one’s meaty, full of flavour, and always bought fresh and live.
Let’s take a trip back in time and try this unique style of Tel Koi, where the mustard oil is flavoured with methi (fenugreek) and the fish is coated in a punchy mustard-yogurt marinade.
Ingredients (Serves 2)
- 200g koi machh (climbing perch fish)
- 15g mustard seeds (soaked for 2 hours)
- 50g plain curd/yoghurt (well beaten)
- 40g mustard oil (divided use)
- 7 green chillies
- 1 tsp turmeric powder
- 1 tsp methi seeds (fenugreek)
- 7g salt (adjust to taste)
- 7g sugar
Prepping the Fish (A Must!)
- Koi machh is always bought live, which means it’s super fresh but also very slimy.
- Even if your fishmonger scales and cleans it for you, you’ll still need to rub the fish with coarse salt or atta (wheat flour) to remove the slime.
- Rinse well, then pat it dry.
- Once dry, rub the fish with 4g salt and ¼ tsp turmeric. Set aside.
Mustard Paste Prep
- Soak the mustard seeds in water for 2 hours.
- Grind them into a smooth paste with 3 green chillies and 3g salt.
- Now, in a bowl, mix this mustard paste with:
- Beaten yoghurt
- Remaining ¾ tsp turmeric
- Sugar
- 30g mustard oil
- Add this mixture to the marinated fish and coat well.
Cooking the Tel Koi
- Heat the remaining 10g mustard oil in a pan or kadhai.
- Add methi seeds and let them sizzle — but don’t burn them!
- Gently slide in the fish and all the marinade.
- Arrange the fish in a single layer so they cook evenly.
- Slit the remaining 4 green chillies and toss them in.
- Cover and cook on medium flame for 12–15 minutes. Flip the fish gently once midway.
- Once the sauce reduces and oil floats on top, it’s ready.
- Finally, drizzle 1 tsp raw mustard oil on top for that extra zing.
- Let it sit covered for a few minutes before serving.
What to Serve With
Serve it hot with plain steamed rice. That’s it — nothing else needed. Maybe a squeeze of lime if you’re feeling fancy.
A Note from the Kitchen
“Every Bengali family has their own version of tel koi. Mine uses methi seeds and a mustard-curd mix that gives it that earthy, tangy, comforting flavour. It’s simple, but every bite reminds me of home.”
— Tapati Lahiri