Bangladeshi fish curry with daikon
Bangladeshi fish curry with daikon — a fragrant seafood curry.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Dinner
Ingredients
- 450 g white fish
- 450 g daikon radish
- 4 tbsp vegetable oil
- 4 pcs garlic
- 1 g onions
- 2 g salt
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 tbsp chilli powder
- 2 pcs green chilli
- 1 pcs handful coriander leaves
- 1 pcs lime
Instructions
- If using rohu — typically frozen — immerse it in cold water for 30–45 minutes to thaw; while it’s still slightly firm, descale, quarter each steak, rinse several times in salted cold water, then drain and set aside. If using cod, cut into 2 1/2-inch chunks, rinse, drain, and set aside.
- Trim the daikon’s ends and peel it with a potato peeler; halve it crosswise, slice each half lengthwise, then cut into 2 cm-thick half-moon pieces; rinse and set aside.
- Heat a large shallow saucepan over medium heat and add the oil.
- When the oil is hot, add the crushed garlic and stir for about 1 minute until it becomes pale golden.
- Add the onion paste and salt, then cook for 3–5 minutes—stirring occasionally—until the onion softens and turns translucent.
- Pour in 200 ml of water, cover the pan, and cook for 10 minutes, stirring once or twice.
- Add the ground spices and stir for a couple of minutes to cook them through, then cover and simmer over low heat for 5 minutes.
- Stir in the daikon; after about 1 minute add 200 ml of water, cover, and cook over medium heat for 10 minutes.
- Add the fish pieces to the pan and mix gently so they’re coated in the spices; give the pan a light shake, cover, and cook for 5 minutes on medium, taking care not to stir after this stage.
- Meanwhile, bring 500 ml of water to a boil; after the 5 minutes carefully pour the hot 500 ml into the pan, tipping it onto the sides to avoid pouring directly onto the fish.
- Give the pan a gentle shake, replace the lid, and simmer over high heat for 15 minutes.
- Add the chopped coriander and chillies, cook for another 5 minutes, then turn off the heat and serve immediately with rice and lime wedges.