Bangladeshi fish curry with daikon

Seafood · world favourite.

Ingredients

• 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

Method

1. Continue cooking — If you are using rohu fish it will usually be frozen.
2. Continue cooking — Soak it in cold water for 30-45 minutes to defrost and while still a little firm, descale and cut each steak into quarters and wash in cold saltwater a few times.
3. Drain — Drain and set aside. If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, drain and set aside 2
4. Continue cooking — Top and tail the daikon and peel using a potato peeler.
5. Continue cooking — Cut in half widthways then cut each half down the middle, lengthways.
6. Continue cooking — Now slice into 2cm-thick half-moon pieces. Rinse and set aside 3
7. Heat the pan — Place a large, shallow saucepan over a medium heat and add the oil.
8. Stir — When the oil is hot add the crushed garlic and stir for a minute until pale golden 4
9. Stir — Add the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally 5
10. Stir — Pour in 200ml of water then cover and cook for 10 minutes, stirring once or twice 6
11. Stir — After 10 minutes add the ground spices and stir for a couple of minutes so that the spices cook through.
12. Stir — Cover and cook for 5 minutes over a low heat then stir in the daikon.

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