Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!Koi Ganga Jamuna - is a very authentic dish of Bengal. The name comes from its two kind of gravies - one spicy mustard gravy and another sweet and sour tamarind gravy. The taste is beyond description. I was very busy and could not post anything on Poila Boishakh, the start of the Bengali New Year. I prepared this simple, but awesome fish recipe which is a treat for all Bengalis. So hope you try it out and Belated Shubho Noboborsho to all of you and your families! (And don't forget to comment or subscribe!! Njoy!!)
- Koi fish - 4 (large,cleaned and descaled)
- Mustard paste - 4 tbsp
- Green chillies - 4-5
- Turmeric powder - 1 tsp
- Red chilli powder - 1 1/2 tsp
- Salt and sugar - to taste
- Mustard oil - 3 tbsp
- Tamarind paste - 2 tbsp(can also use hot and sweet tomato sauce)
- Rub the fishes with little salt and turmeric powder and deep fry them in hot oil. Keep aside.
- Make a mixture by adding mustard paste, red chilli powder, turmeric powder, salt, green chillies and little water. Add this mixture to the oil and saute till oil floats on the surface.
- Next add 1/3 cup of water to make the gravy and bring the gravy to a boil. Now slowly arrange the fried fishes and when the gravy dries up a bit, switch off the flame.
- In another pan, heat mustard oil. To it add mustard seeds and when they splutter, add the tamarind paste, red chilli powder, salt, sugar and 1/3 cup of water. Bring the gravy to a boil and when the gravy thickens a bit turn off the flame.
- Pour the tamarind gravy in a serving bowl and carefully place the fishes with the mustard sauce gravy facing upwards. Dab the excess mustard gravy mixture on top. ( You can also replace the tamarind gravy with hot and sweet tomato sauce just as I did).
- Serve with steamed rice and enjoy the combo taste of this dish.