Til Tel Koi Rosha is a traditional Bengali fish curry starring crispy fried koi fish simmered in a robustly spiced mustard-sesame gravy. The sharpness of the mustard, nuttiness of the sesame seeds, and heat from the green chillies meld beautifully with the crispy koi. Serve this flavour-packed curry with steamed rice for a hearty meal.
Sunrise tip: Make sure the mustard oil is smoking hot before adding the marinated fish. This high heat ensures the fish fries up golden and crispy without absorbing excess oil.
Time: 10 minutes
Rinse the koi fish and pat dry. In a bowl, mix 1 tsp salt with the Sunrise Haldi powder. Rub this spice mix all over the fish pieces, coating them evenly. Set aside to marinate while you prepare the other ingredients.
Time: 12 minutes
Heat 60 mL mustard oil in a kadhai or wok until it starts to smoke. Carefully slide in the marinated koi pieces and fry them on medium-high heat, turning occasionally, until they are crispy and golden-brown on both sides, about 6 minutes. Remove with a slotted spoon and drain on paper towels.
Time: 5 minutes
Slice 4 of the green chillies and add them to a small grinder jar or mortar. Grind or pound to a rough paste. Set aside.
Time: 5 minutes
In a small bowl, mix the Sunrise Mustard powder with 30 mL lukewarm water and 1/2 tsp salt until smooth. Let this mixture stand for 5 minutes to allow the mustard to soften and release its pungency.
Time: 5 minutes
Grind the white sesame seeds to a fine powder in a clean, dry grinder jar. Add 30 mL lukewarm water and process to a smooth paste. Set aside.
Time: 8 minutes
Heat the remaining 30 mL mustard oil in the same kadhai or wok. Add the Sunrise Kala jeera and dried red chillies. Fry for 30 seconds until they splutter. Now reduce the heat and carefully add the mustard paste. Stir-fry for a minute. Mix the green chilli paste and sesame paste together, adding a little water if needed to get a thick but flowing consistency. Pour this mixture into the kadhai and stir well. Season with the remaining 1/2 tsp salt and the sugar. Simmer the gravy for 5 minutes, stirring occasionally.
Time: 10 minutes
Once the gravy comes to a gentle boil, carefully slide in the fried koi pieces. Spoon the gravy over the fish to coat the pieces. Slit the remaining 2 green chillies and add them in. Drizzle 1 tbsp mustard oil over the top and simmer everything on low heat for 5 minutes until the fish is heated through. Turn off the heat.
Let the Til Tel Koi Rosha stand for 2 minutes for the flavours to meld. Garnish with fresh coriander leaves if you like. Serve piping hot with plain steamed rice.
Rice: Plain steamed rice
Bread: Luchi or Radhaballavi