Koi Komola—Bengali fish curry with orange

Koi komola may at first appear to be a modern dish, an inspired take of a quirky chef; but it's not. It is a fairly old dish found in some of the oldest recipe books published in Bengali. In fact, the recipe keeps resurfacing in many recipe books, seen most recently in Chitrita Banerjee's "Bengali Cooking: Seasons & Festivals", where she recounts a memorable koi komola she tasted at her friend Nusrat's home in Bangladesh.

To us, this makes sense because (a) citruses, according to some recent genetic studies, appear to have originated in the foothills of the Eastern Himalayas—present day Northeast India, Sylhet and Chittagong of Bangladesh, which would explain the diversity of citrus fruits in that area, and (b) Bengali cuisine has a whole class of dish called "ambol" where fish, fish roe, fish head are cooked with sour fruits.

Even though this dish is not an "ambol", it is more of a kaliya or jhol flavoured with orange, but the taste profile (savoury-sour-sweet) is familiar.

This recipe is best made in winter because that is the tangerine season in Bengal, and koi, the fish, are at their prime in winter.

🌾 We've served koi komola today with Raniakanda rice from Amar Khamar: https://www.amar-khamar.com/products/raniakanda
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📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST
https://www.bongeats.com/recipe/koi-komola

📣 WATCH THIS VIDEO WITH A BANGLA VOICEOVER
https://youtu.be/KZ0qTT--CcE

🍊History of orange: https://youtu.be/LdVJsy9bwqw
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🌶 The Bong Eats spices are now available at Amar Khamar. Five spice mixes, freshly ground: (1) Bengali gorom moshla, (2) shahi gorom moshla, (3) bhaja moshla, (4) kochurir torkari moshla, and (5) vegetable chop moshla! Buy online from https://www.amar-khamar.com/collections/bong-eats-x-amar-khamar!
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#bong_eats_fish #fish_curry #fish_orange #orange_fish #sweet_sour_fish #bengali_fish_curry #koi_recipe #koi_fish_recipe #koi_with_orange #koi_komola #komlalebu #indian_orange_recipe #darjeeling_orange #sylhet #rangpur_lime #rangpur_lime_recipe

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