Koi Fish & Bengali Culture: 2 Iconic Recipes & Surprising Benefits

Koi Fish

Koi fish or Koi mach is a well-known and loved fish in Bengali cuisine. We Bengalis love Koi mach so much that we have many proverbs dedicated to this small fish (10-12 inches average size).

Koi fish or Koi mach is a well-known and loved fish in Bengali cuisine. We Bengalis love Koi mach so much that we have many proverbs dedicated to this small fish (10-12 inches average size). Such as “koi macher pran” which translates to life as strong as Koi fish and means that a patient person is not easily overcome, or “koi er tele koi vaja” (frying koi fish in the oil that comes out of the fish) which means to take care of a problem with another problem. You can imagine that a fish that is this much mingled in the Bengali culture has how much space in the heart of the Bengali food lovers. I, myself am no different from these typical Bengalis. Being a Bengali food lover, and specifically a fish lover, having a crispy fried koi fish, or deliciously spiced and cooked tel koi on the menu surely lifts my mood. But these are just my personal favorites, there are numerous heavenly recipes that you could try out with koi fish.

How to identify Koi Fish

An interesting fact is koi fish can go for long periods without water because it is an obligate air-breather. Kois are native to Bangladesh and can be found in a wide variety of water features, such as paddy fields, lakes, ponds, and ditches. The ones we typically see in stores or on online stores, though, are farmed koi fish. You can easily identify koi fish by looking for its many unique characteristics. One thing to note is its size. Koi fish can reach a maximum length of 30 cm (12 in). A variety of browns, greens, and grays make up its varied coat color. Some Koi fishes may have scale patterns. Many times, the fins will be light. Its eyes are round and beady, with a mix of yellow and dark pigmentation. Koi are characterized by a somewhat leaf-shaped body. The koi frequently uses its two pelvic fins, which are located close to its belly, to ascend from the water onto the adjacent muddy areas. Its pectoral fins are round and fan-shaped. Additionally, it possesses anal fins on the ventral side and relatively long dorsal fins on the back.

Nutritional Benefits of Eating Koi Mach

This fish is an outstanding source of lean meat. Enriched with digestible fats, proteins, and an array of amino acids, it’s not just a delicious delicacy but also comes loaded with a variety of nutrients. Here are some insights into its nutritional value and potential health benefits:

• Rich in Protein: Koi fish is great for your muscles, organs, and blood vessels because of its high protein content. In addition, the protein also facilitates hormone signaling and aids in cell division and hair development.
• Omega-3 Fatty Acids: Like most fishes, koi is abundant in omega-3 fatty. Cardiovascular health, triglyceride levels, and blood pressure regulation, can be improved these healthy fats. Again, during brain and eye development, omega-3 fatty acids are absolutely necessary.
• Vitamin D and Phosphorus: Koi fish is a good source of vitamin D and phosphorus. A healthy diet that includes Koi fish is your best defense against osteoporosis and other bone health issues.

Commercial Importance:

The aquaculture industry in Bangladesh is thriving thanks to koi fish. Koi is a native freshwater fish species of the country. But before artificial breeding, its output was exceptionally low. However, after some genetic improvement done back in 2003, the country’s total production has doubled. Also, the size and weight of the fish have changed in the genetically modified version (the native version is smaller and less meaty). A large number of koi can be farmed in relatively small ponds without the need for aerators, making koi farming a profitable option of the farmers. Farmers all over the nation adopted koi farming due to the fish’s nearly 100% survival rate, cheap feed cost, multiple harvests annually, and strong market demand.\

How to Prepare the Fish for Cooking:

1. First, rinse the fish thoroughly under cold running water to remove any surface dirt, scales, or impurities.
2. Make sure to pay special attention to the gills, belly, and fins. Now use a blunt knife or a fish scaler to remove the scales, scraping from tail to head.
3. Next, gut the fish by making a shallow cut along the belly using a sharp knife, gently removing the innards.
4. Rinse the cavity thoroughly to remove any remaining blood or guts.
5. Trim the top and bottom fins using kitchen scissors.
6. Rinse the fish once more and pat it dry with a paper towel or a clean cloth.
7. Your fish is now ready to be cooked.

My Favorite Recipes with Koi Fish

Tel Koi  (Koi Fish in Oil)

Tel koi is one of the most traditional dishes made with koi fish. It is a simple preparation that really lets the true taste of the fish shine. If you haven’t tried koi fish before, this might be a great recipe to start with.

The preparation requires:

• koi fish,
• mustard oil,
• kalonji nigella seeds,
• cumin seeds,
• dried red chili,
• ginger-garlic paste,
• turmeric powder,
• red chili powder
• and salt.

Instructions: 

1. Marinate the cleaned fish with turmeric powder, red chili powder, and salt.
2. Meanwhile, soak the cumin seeds and dried red chilies in hot water for 10 minutes and then blend them into a paste. Heat a pan and add mustard oil.
3. Fry the marinated fish and set aside. In the same oil, add kalonji and stir for about a minute.
4. Then add the blended paste along with ginger-garlic paste, turmeric powder, red chili powder, and salt. 
5. Cook the spices until the gravy thickens and the oil separates, add some hot water.
6. Once the water boils, add the fried fish, cook for a while, and then remove from heat. Tel koi is now ready.

Koi Mach Vaja (Fried Koi Fish)

This recipe draws inspiration from the old and gold Bengali Fish Fry recipe, a beloved comfort food. Fried fish holds a special place in Bengali cuisine, known for its simplicity and rich flavors. Even someone with minimum cooking skills or a wannabecook can easily prepare a delicious fish fry with basic Bengali spices.

To cook: 

1. Simply rub a blend of turmeric, dried red chili, ginger-garlic paste, and salt onto the cleaned koi fish.
2. Allow it to marinate for 20-30 minutes.
3. Then, heat oil in a pan and shallow fry the fish until golden brown.
4. Serve it with crispy fried onions, fried red chili, and steaming hot rice for a delightful meal. 

Hope you enjoyed reading about Koi fish as much as I love this fish. Have you tried Koi Mach before? How did you like it? What is your favorite preparation using koi fish? Let me know in the comments.