Fulkopi Koi (Climbing Perch with Cauliflower)


‘Koi Mach’ or Climbing Perch is a delicacy for most of the Bengalis who are originally from east Bengal. Though I am a ‘Ghoti’ (originally from West Bengal) but I love this fish very much. It has a distinct flavor and when cooked with cauliflower, it gives very nice flavor to this fish curry. It can be cooked without cauliflower too which is another very popular dish …. which we call ‘Tel Koi’. I’ll be sharing that recipe very soon!

Ingredients to serve 4:

  • Koi Mach or Climbing Perch – 4
  • Cauliflower – 5-6 (Big florets)
  • Green Peas – A handful
  • Bay Leaf – 1
  • Cumin Seed – ¼ tsp
  • Ginger Paste – 1 ½ tsp
  • Tomato – ½ (Chopped)
  • Green Chilli – 2
  • Cumin Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Turmeric Powder – 1 ½ tsp
  • Garam Masala Powder – ¼ tsp
  • Ghee – 1 tsp
  • Salt – To taste
  • Mustard Oil – For frying the fish pieces + 2 Tbsp


  1. Wash the cauliflower under running water, cut them in to big chunks and soak in water for 10-15 minutes.
  2. Wash the fish and smear with salt and turmeric. Keep aside for 10 minutes.
  3. Mix cumin powder, coriander powder, chilli powder and turmeric powder in little water. Keep aside.
  4. Heat mustard oil in a heavy bottom pan or kadhai. Once it’s smoking hot carefully place the fish one by one. Fry till golden brown on both sides. Drain from oil and keep aside.
  5. In the same oil (if required add some more oil) add the cauliflower with little salt and turmeric powder. Fry till light golden in colour. Drain and keep aside.
  6. Now add bay leaf and cumin seeds. Fry till they splutter.
  7. Now add the ginger paste and chopped tomatoes. Fry till oil separates.
  8. Add the masala paste and sauté again.
  9. Add fried cauliflower, green peas and sauté for couple of minutes.
  10. Adjust salt. Add garam masala powder. Sauté on medium-low heat till oil appears on side of the pan.
  11. Now add the fried fishes and water to cover the vegetables. Cook till the vegetables and fish are done.
  12. Sprinkle 1 tsp of ghee. Remove from heat and let it rest for 10minutes.
  13. Serve hot with steamed rice only.

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