Koi Tomato, an esteemed delicacy intrinsic to Bengali gastronomy, occupies a hallowed niche within the culinary traditions cherished by many, including the illustrious poet Kazi Nazrul Islam. Celebrated for his profound literary oeuvre and fervent spirit, Nazrul Islam’s gastronomic inclinations mirror his profound affinity for the cultural opulence of Bengal. This culinary creation, which melds the subtle flavors of koi fish with the piquant zest of tomatoes, epitomizes the unadorned elegance of classical Bengali cuisine. Embark on a culinary odyssey that venerates the esteemed poet by relishing this distinguished dish, treasured not solely for its palatable allure but also for its cultural resonance.
Ingredients:
- Koi fish – 4
- Tomato – 500 gms
- Onions – 1/4 cup
- Turmeric powder – 1 tsp
- Red chilli powder – 1tsp
- Oil -1/2 cup
- Vinegar – 1tbsp
- Salt – to taste
- Sugar – to taste
Also Read: Flavors of Gratitude: A traditional Eid with Manzilat Fatima
Process:
- Marinate whole, cleaned fish in salt and turmeric powder for 15 minutes.
- Lightly fry the fish and keep aside.
- Cut tomatoes in quarters and boil in minimum water so that the tomatoes become soft and get slightly charred too.
- Heat oil in a pan and add chopped onions, turmeric and red chilli powders and vinegar. Add salt and fry well.
- Once done add the tomatoes and sugar and keep stirring till oil separates.
- When the tomatoes start changing colour, add half cup boiling water and incorporate the previously fried fishes in the pan.
- Let cook on each side for 2-3 minutes and remove from heat.
- Add 3-4 whole green chillies and keep covered.
- Serve with steamed rice or Beresta pulao.
Each bite of Koi Tomato intertwines the simplicity of traditional ingredients with the profound depth of historical significance, creating an experience that is both a feast for the senses and a journey through Bengal’s vibrant heritage. In savoring this dish, one not only indulges in its exquisite flavors but also partakes in a celebration of the timeless bond between cuisine and culture, poetry and palate.
