Koi or Climbing Perch is available the year around but it tastes best during the winter months. This is a sweet water fish and has notorious amount of fine bones yet while buying the fish we always believe in buying the smaller ones.

✓ 3 koi mach or climbing perch fish
✓ 1½ tbsp kasundi or mustard paste
✓ 1 tsp kalonji or nigella seeds
✓ 1 tsp haldi or turmeric powder
✓ 1 tsp red chilly powder
✓ ½ tsp sugar
✓ 6 tbsp or more mustard oil, for frying
✓ 1 big tomato or 5-6 cherry tomatoes, chopped roughly
✓ 1 tsp salt
✓ ½ cup water
1.Marinate the fish with the salt, turmeric powder.
2. Heat enough mustard oil in a heavy-bottomed kadhai or frying pan over medium heat to shallow fry the koi mach.
3. When the oil is very hot, put the fish in and let it cook for 7-8 minutes on each side.
4. Once done, drain onto a tissue or paper towel-lined plate and keep aside.
5. In the same pan, add the nigella seeds.
6. Once the seeds start spluttering, add in the chopped tomatoes.
7.Cook on medium-high heat for about 8 minutes.
8. Using the back of a ladle, mash the tomatoes to a pulp.
9. Add the kasundi.
10. Add the red chilly powder and stir.
11. Add the ½ cup of water. Mix.
12. Add the fish pieces and let it cook in the sauce for 10 minutes.
13. Turn the fish over halfway through.
14. The sauce will thicken and oil will release.
15. A dash more of mustard oil can be spread on top of the fish before turning off the heat to enhance the flavour.
Serve Hot with Rice.

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