Koi Maacher Hara Gouri

Koi Maacher Hara Gouri

Another surprising recipe. The fish tastes sweet sour on one side and pungent on the other. Koi (climbing perch), telapia or even small pomfrets are suitable. Thick fillets or large pieces of rohu and bhetki also work out well.


Fish - 8 whole or 8 thick filets
Turmeric - 1tsp
Salt - to taste
Mustard oil - as required
Turmeric - ½ tsp
Chilli powder - 1 tsp
Mustard paste - 2 tbsp
Salt - to taste
Green chillies - 4
Mustard oil - 1 tsp
Paanch phoran - a pinch
Mustard seeds - a pinch
Thick tamarind pulp - 4 tbsp
Sugar - 2 tbsp
Chilli powder - 1 tsp


1. Wash and dry the fish. In the case of whole fish, make a few incisions on both sides. Smear with a little 2. salt and turmeric. Set aside.

Masala No. I

3. Mix the turmeric, chilli powder, mustard paste, salt and slit green chillies together.
4. Heat oil in a small pan. Temper with paanch phoran. When the spices stop spluttering, add them to the mustard paste. Mix well.

Masala No. 2

5. Heat oil. Temper with mustard seeds.
6. When they pop, add the tamarind juice, sugar, chilli powder, salt and I tablespoon of water. Let it cook.
7. Stir continually. Remove when the sauce is of coating consistency.

Final Steps

8. Grease an ovenproof dish large enough to hold the fish comfortably. Or, divide the fish between two dishes.
Spread masala no. I evenly at the bottom.
9. Lay the fish on it. See to it that the masala coats the sides of the fish well.
10. Spread a thick coating of masala no. 2 over the fish. Preheat the oven to 350°F / 180°C. Bake the fish for 25 minutes.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman