Pages Menu
Categories Menu

Posted by on Aug 19, 2013 in Fish | 3 comments

Tel Koi /Spicy Anabas (Climbing Perch)


Hi! Hope everyone had wonderful Eid. Anabas (Climbing Perch) is one of my favourite fishes. Before giving the recipe I should tell strange fact of this fish. During heavy rain Koi / Anabas(Climbing Perch) go out from water and starts climbing on earth(Interesting).

Bangladeshi who lives in overseas, misses 3 “F”s(Family, friends and fresh fish) and poor me don’t like to cook old frozen fish. But something is better than nothing (nai mamar cheye kana mama bhalo). Enjoy.


• 4 Koi fish ( washed and cleaned)

• 2 tbsp onion paste

• ½ ts turmeric powder

• 2 ts chilli powder

• 4 green chillies

• 2 tbs chopped coriander leaves(optional)

• Salt to taste

• ½ cup oil







How to make:

1. About cleaning Koi fish is very important (because mud inside head). Use tooth pick to clean inside head. Rub salt well to clean the fish. Cut 1-2 slits on each side of each fish.

2. Add 1/3 ts salt and ¼ ts turmeric powder to the fish and  keep them aside.

3. Heat the  oil  and add onion and rest of spices; cook it becomes oil is separated. Add  fish  and cook 1-2 minutes each side.

4. Add  1/3 cup hot water (or enough water to cook) and  green chillies; cook under closed lid  till fish is cooked and oil comes up.

5. Add coriander leaves, cook 1 minute and remove it from heat.

6. Tel Koi /Spicy Anabas (Climbing Perch) with steamy hot rice or even polau.

Tips: you can add green peas or climbing spinach leaves (pui shak) in it.


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

Facebook Twitter Google+ 


  1. Tel Koi /Spicy Anabas (Climbing Perch)
    It’s very testy and one of my favorite fishes dish. The only problem is it that the original fresh Koi fishes are not available here in Saudi Arabia. Either to use frozen that comes from Bangladesh or from eastern countries or Telapia and some times in a similar shape of sea water that’s the local (Pakistani) also call Koi. However, can it be tried with Telapia, local Koi or frozen Koi?

    Dear Borna,
    Thanks for remembering me with your new Bangla recipes and hope to be continued in future. I really learnt lot of Bangla delicious dishes from you those my Pakistani wife has no experience but she likes to eat by trying to cook your recipes or by my cooking.
    Best wishes
    Shams AlHq Khan

    • Sorry for late reply.As you and all Bangladeshi know, you cant beat the taste of fresh koi mach. but we (you, me and other poor Bangladeshi people) live in oversea, there are no option except frozen koi(certainly Bangladeshi one). If you get fresh talpia , you can try this recipe, taste will be different though. Koi mach has no alternative. Thanks.

  2. Hi Rownak! tried your Glassy recipe(Eid speciality)it was really very tasty. I must try the Koi fish recipe too. Sounds very tasty. You are doing a great job, three cheers for you keep up the good work.

Leave a Reply to Shama Khan Cancel reply

Your email address will not be published. Required fields are marked *