Name: Mouri bata koi mach recipe by Alina Sarker at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Large Koi fish- 4; Mustard oil- 250 ml; Saunf/aniseed/ mouri- 100 gms (grounded to a fine paste); Turmeric powder- 1-2 tsp; Slit green chillies 4-5; Red chilli powder (optional); Salt to taste

ABOUT Mouri bata koi mach RECIPE

This is an authentic dish from Bengali cuisine which uses one major spice that is saunf and the taste is mouthwatering. Koi fish or climbing perch is a great delicacy with the Bengalis and this fish is usually bought live.

Ingredients Serving: 4

Large Koi fish- 4
Mustard oil- 250 ml
Saunf/aniseed/ mouri- 100 gms (grounded to a fine paste)
Turmeric powder- 1-2 tsp
Slit green chillies 4-5
Red chilli powder (optional)
Salt to taste

Instructions

Clean the fish thoroughly, smear with salt and turmeric powder. Keep aside. Grind the mouri/ saunf to a fine paste.
Heat 75 gms of mustard oil , preferably in a flat pan and fry the fishes on both sides lightly till done. Then remove and keep aside.
Heat the rest of the oil, put in the saunf/ mouri paste and fry till the oil separates. Add turmeric, salt and a lttle water. Simmer for sometime while stirring occasionally till the oil separates and aroma develops from the masala.
Add slit green chillies and cook till it's done. Remove and serve with steamed rice.

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