A classic of Bengali cuisine, this is a dish of koi, a fish, rubbed with salt and turmeric and set aside for a while. They are then fried. Chillis, cumin and ginger are then fried and mixed with ginger paste, coriander seeds and turmeric, fried some more and then mixed with yoghurt, more chillis and water, simmered until almost dry. This is one of the dishes in which mustard oil (shorsher tel) is considered indispensible, despite its risks.
