Chhuya Premium Koi 400g — Frozen Koi Mach, Ready When You Are
Chhuya Premium Koi 400 gm (Processed fish for easy cooking)
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Description :
Few fish sit as firmly in the Bengali kitchen as koi. It's the fish that turns up in a mustard gravy on a Friday, the one that gets fried whole until the skin crisps, and the one that has long been sent to a household where someone is recovering. Its appeal isn't subtlety — koi has a firm, dense flesh and a pronounced flavour that stands up to mustard, green chilli and a heavy hand with the spices. Chhuya Premium Koi brings that fish to your freezer in a 400g pack, cleaned, frozen and priced at BDT 200 — which works out among the most affordable options across Chhuya's small-fish range. Why koi holds its place Koi flesh is firmer than most freshwater fish of its size, which is precisely why it suits the dishes it's traditionally used in. It doesn't collapse in a gravy the way softer fish do, so the pieces stay whole through a long simmer in mustard paste. Fried, the outside crisps while the inside stays moist. And its flavour is assertive enough that it isn't lost under a strongly spiced jhol. What buying it frozen changes Koi is a fish most people would rather not prepare from scratch. The scales are tough, the gill covers are sharp, and cleaning one properly at the kitchen sink is a genuinely unpleasant job. Buying it frozen removes that step, along with the early trip to the bazaar and the guesswork about how long the fish has been sitting on ice. It also means koi is available on a weeknight rather than only on the days you had time to shop for it. How to cook it Shorshe koi — the classic. Simmered in a mustard paste gravy with green chilli and a little turmeric. Koi macher jhol — a lighter everyday curry with potato and a thin, clean gravy. Tel koi — slow-cooked in mustard oil until the gravy reduces and darkens. Doi koi — yoghurt-based, milder, good for anyone who finds mustard too sharp. Fried whole — turmeric, salt, chilli powder, then shallow-fried until the skin crisps. Serve with rice and dal. Thaw completely before cooking, pat the fish dry so it doesn't spit in hot oil, and cook right through to the bone. Thawing and storage Keep frozen at -18°C until you're ready to cook. Thaw overnight in the refrigerator rather than at room temperature. In a hurry, leave the sealed pack in a bowl of cold water and change the water every 20–30 minutes. Never use warm water. Don't refreeze fish that has already thawed. Cook within 24 hours of thawing. Ordering online: Order from Metromart Online, choose your quantity, select a delivery location and pay through a secure method. Move the pack into your freezer as soon as it arrives.