Koi (climbing perch) has a special place in the Bengali kitchen. In old-style cooking, the aroma of spices, the pungency of mustard oil and the patience of slow frying together created a unique flavour. That tradition is often lost in modern busy lives, but koi fish kalia made the old way can still bring back childhood memories and the warmth of a mother's cooking.

A thick gravy, onions and spices fried down, and cooking at the right heat are the few techniques that make kalia special. Koi kalia with a plate of rice is complete satisfaction. Here is how to cook it the traditional way.

First cut the koi fish, wash well and drain. Rub the fish thoroughly with turmeric and salt. Lightly fry the fish in oil in a pan, then take it out and set aside. Add onion paste to the oil used for frying the fish. When the onion is lightly fried, add all the spices except garam masala and cook them down.

Once the masala is cooked, add enough water and boil for a while. Then add the fried fish. When the gravy thickens, add garam masala and ghee and take it off the heat. Your mouth-watering koi fish kalia is ready.

Source: Jagonews24. First published in Bengali on The Agro News.