A fragrant Bangladeshi fish curry — white fish and tender daikon simmered in a turmeric, coriander and chilli sauce, finished with fresh coriander and lime.
- 450g White Fish
- 450g Daikon Radish
- 4 tablespoons Vegetable Oil
- 4 cloves Garlic
- 1 medium Onion
- 2 tsp Salt
- 1 tsp Ground Turmeric
- 2 tsp Ground Coriander
- 2 tsp Chilli Powder
- 2 Green Chilli
- Handful Coriander Leaves
- 1 Lime
Preparation
- If using rohu, soak the frozen fish in cold water for 30–45 minutes to defrost; while still firm, descale, cut each steak into quarters and wash in cold salted water a few times, then drain. (For cod, cut into 2½-inch chunks, rinse and drain.)
- Top and tail the daikon and peel it, cut in half widthways, then halve each piece lengthways and slice into 2cm-thick half-moons. Rinse and set aside.
- Heat the oil in a large shallow saucepan over medium heat, add the crushed garlic and stir for a minute until pale golden.
- Add the onion paste and salt and cook for 3–5 minutes, stirring occasionally, until softened and translucent.
- Pour in 200ml water, cover and cook for 10 minutes, stirring once or twice.
- Stir in the ground spices and cook for a couple of minutes to cook them through, then cover and cook for 5 minutes over low heat.
- Stir in the daikon, and after a minute add another 200ml water; cover and cook for 10 minutes over medium heat.
- Add the fish and mix thoroughly to coat in the spices, then gently shake the pan, cover and cook for 5 minutes over medium heat — do not stir after this point.
- Meanwhile boil some water; after the 5 minutes, carefully pour 500ml hot water down the sides of the pan to avoid pouring it directly onto the fish.
- Give the pan a gentle shake, cover and simmer over high heat for 15 minutes, then add the chopped coriander and chillies and cook for another 5 minutes before turning off the heat.
- Serve immediately with rice and lime wedges.
