Koi Macher Jhol/Bengali Climbing Perch Fish Stew

A very Bengali Koi Macher Jhol/fish stew with cauliflower, potato and bori cooked in a lightly spiced with ginger-tomato based broth in winter months is every Bengali's favorite to savor with steamed rice. Yes, Bengali people love macher jhol/thin gravy type fish stew. It's our ultimate non veg comfort food. I make this type of stews with different fresh water fish all year round. It's delicious!!

Koi/climbing perch is sold live in India. It climbs out of water, can walk on land and stays alive longer than any other fish. So it is quite difficult to handle for cleaning. I can't imagine how my Ma scaled and gutted them. All I remember she used coal ash to make sure fish didn't slip away from her hand. Honestly, I can't do that. These days fish mongers does the cleaning job most of the time. We get semi cleaned frozen koi/climbing perch from Asian super market and it tastes pretty good. 

Ingredients~
6 pieces climbing perch (about 1 3/4 lb.)
A few cauliflower florets
A medium potato, cut into small wedges
A handful of bori/Bengali Sun Dried White Lentil Dumplings
1/3 cup oil
1 tbsp ginger paste
1  1/2 tsp salt or as per taste
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tsp turmeric powder
1/8 tsp whole cumin seeds
1 bay leaf
2 1/2 cups warm water

Method~
Wash fish pieces, pat dry with paper towel, rub with some salt and turmeric. Heat oil in a pan skillet on medium heat. Fry lentil dumplings(if you have some) and keep them aside. In the same oil swallow fry fish pieces both sides until just light brown and drain them on a  paper towel. Be careful as oil splatters during frying.

Now temper bay leaf and whole cumin. In the same oil and start sauteing potato and cauliflower. Reduce heat to low. Cover and cook for 5 minutes or until they are just semi tender. Add ginger, tomato, whole green chili, salt, cumin, turmeric and saute for few minutes covering with a lid if it splatters too much.You can slit one or two green chill. Pour warm water and bring to the boil. 

Add in fish pieces, cumin -coriander-turmeric powder, paprika, salt and green chili. Bring it to the boil. Reduce to medium low heat and simmer for 8-10 minutes. At last add in bori and let it cook through till soften. Turn off the heat and garnish with fresh cilantro/coriander leaves. Serve with brown or white rice and lemon wedge. Enjoy!

Happy Cooking!!