Description

Koi (Anabas testudineus) is a hardy freshwater fish that thrives in rice paddies, ponds, and marshes of Northeast India. In Assam, wild Koi is revered for its deep flavor and firm texture that stands up well to long, slow cooking.

It’s traditionally prepared in “Khar,” a signature alkaline dish native to Assam, or with bamboo shoot and mustard oil for that pungent, earthy essence. Koi is often reserved for healing diets post-illness, thanks to its protein richness and digestibility.

One of the most notable features of wild Koi is its ability to absorb flavors without disintegrating. Its muscular build from swimming upstream imparts an intensity not found in farmed alternatives.

For those who love culinary heritage and layered spice profiles, Koi is a journey into the cultural heartland of Assam.