A quintessential Bengali fish dish showcasing two contrasting flavours on each side of the koi fillet: a tangy, tamarind‐laced “Ganga” gravy and a spicy, mustard‐forward “Jamuna” sauce, served dipped alternately for a vibrant culinary experience.
Koi Maacher Ganga Jamuna
Ingredients
- 4 medium koi fish cleaned and slit
- 2 tbsp white mustard seeds
- 1 tsp dark black mustard seeds
- 1 tsp kalajeera black cumin
- 1½ tsp turmeric powder divided
- 1½ tsp chilli powder divided
- 5 fresh green chillies halved
- 20 g tamarind pulp
- 9 tbsp mustard oil divided
- 2 tsp sugar
- Salt to taste
- Water as needed
Instructions
- Wash and clean fish.
- Pat the fish dry, coat lightly with salt and ½ tbsp turmeric, and set aside.
- Soak the tamarind in warm water and extract the pulp; reserve.
- In a blender, grind 2 tbsp white mustard seeds with one green chilli and a pinch of salt into a smooth paste.
- Heat 6 tbsp mustard oil in a deep pan over medium heat. Shallow-fry the fish until just cooked and lightly golden; transfer to a plate.
- In the same oil temper, 1 tbsp kalajeera. Add the white mustard paste, 1 tbsp turmeric, 1 tbsp chilli powder, two whole green chillies, and salt. Stir, then pour in 1 cup water and bring to a boil to form the “Ganga” gravy. When slightly thickened, immerse one side of each fish piece and cook for 2–3 minutes; keep aside.
- In a separate pan, heat the remaining 3 tbsp mustard oil. Temper 1 tbsp dark mustard seeds until they crackle, then add the tamarind pulp, ½ tbsp chilli powder, two green chillies, sugar, and salt. Cook until this “Jamuna” gravy thickens.
- Place each fish piece back into this pan so the opposite side is coated in the Jamuna sauce. Cook for 2–3 minutes more, then transfer to a serving platter.
- Drizzle 1 tbsp fresh mustard oil over the top and serve immediately with hot steamed rice.
Notes
For authentic texture, slit but do not fully fillet the fish so each piece holds its shape during cooking. Be sure to use fresh mustard oil—its pungency is essential to both gravies. The two-step process means the fish picks up the delicate tamarind tang of the Ganga on one side, then the bold mustard-tamarind kick of the Jamuna on the other; serve promptly to enjoy the contrast before the sauces meld. Any leftover gravy can be reheated gently, but the fish is best fresh. Koi Maacher Ganga Jamuna is a strikingly poetic and flavourful dish named after the two great rivers – Ganga and Jamuna – and it symbolises a union of two contrasting gravies served in the same dish. The dish features Koi maach, climbing perch, and it’s prized in Bangladeshi cuisine for its delicate sweet flesh and rich flavours.