Main course
Bangladeshi fish curry with daikon
This Bangladeshi fish curry features tender white fish and soft daikon radish simmered in a fragrant, spiced gravy. You'll build the base with garlic, onion, and a blend of turmeric, coriander, and chili powder before adding the daikon to cook down. The fish goes in for a final gentle simmer, ensuring it stays flaky. Serve it with rice and a squeeze of fresh lime.
1h 32mServes 4
Method
9 steps · 1h 32m total
- 01
Prepare the Fish
If you're using rohu fish, which often comes frozen, let it soak in cold water for 30-45 minutes to defrost. While it's still a little firm, descale it, cut each steak into quarters, and wash it a few times in cold saltwater. Drain and set aside.
For an alternative like cod, cut it into 2 ½ inch chunks, then rinse, drain, and set aside.
- 02
Prepare the Daikon
Top and tail the daikon, then peel it with a potato peeler. Cut it in half widthways, then slice each half down the middle, lengthways. Now, cut these into 2cm-thick half-moon pieces. Rinse and set aside.
