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Bangladeshi fish curry with daikon Made Easy
Seafood

Bangladeshi fish curry with daikon Made Easy

If you enjoy authentic Bangladeshi fish curry with daikon Made Easy cuisine, this homemade Seafood recipe is worth trying at home....

⏱️

5 Min Prep

🔥

39 Min Cook

🍽️

4 Servings

🥗

Non-Vegetarian

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

Instructions

1
If you are using rohu fish it will usually be frozen.
2
Soak it in cold moisture for 30-45 mins to defrost and while still a little firm, descale and cut each steak into quarters and wash in cold saltwater a few times.
3
empty out and set aside.
4
If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, empty out and set aside 2 Top and tail the daikon and strip using a potato peeler.
5
Cut in half widthways then cut each half down the middle, lengthways.
6
Now carve into 2cm-thick half-moon pieces.
7
Rinse and set aside 3 Place a large, shallow saucepan over a medium bring to temperature and introduce the fat.
8
When the fat is scalding introduce the crushed garlic and mix gently for a minute until pale golden 4 introduce the bulb produce paste and seasoning and low-boil for 3-5 mins, until the bulb produce softens and becomes translucent, stirring occasionally 5 transfer in 200ml of moisture then seal and low-boil for 10 mins, stirring once or twice 6 After 10 mins introduce the ground spices and mix gently for a couple of mins so that the spices low-boil through.
9
seal and low-boil for 5 mins over a low bring to temperature then mix gently in the daikon.
10
After a minute or so introduce 200ml of moisture.
11
seal and low-boil for 10 mins on a medium bring to temperature 7 introduce the fish pieces to the wok and liquidize thoroughly so that the fish is coated in the spices.
12
Gently shake the wok and seal and low-boil for 5 mins on medium bring to temperature.
13
It is very important not to mix gently the pot after this stage 8 Meanwhile, bring to a low-boil some moisture.
14
After the 5 mins are over carefully transfer 500ml scalding moisture into the wok.
15
When doing this transfer into the sides of the wok so that you don’t transfer boiling moisture directly onto the fish 9 Give the wok a subtle shake then seal and low-boil over high bring to temperature for 15 mins.
16
introduce the finely sliced coriander and chillies and continue making for another 5 mins then turn off the bring to temperature.
17
dish up immediately with rice and the lime wedges.

Recipe Information

Cuisine
International
Course
Seafood
Diet
Non-Vegetarian
Total Time
44 mins

Recipe Time chart

Preparation Time

5 mins

Cooking Time

39 mins

Total Time

44 mins
#international #seafood #non-vegetarian
Author

Master Chef

Experience the joy of home cooking with recipes that combine simplicity, nutrition, and incredible taste. Browse hundreds of carefully curated dishes ranging from classic comfort foods to exciting international specialties. Every recipe includes practical cooking advice, preparation times, and easy instructions to help you achieve delicious results. Whether you're an experienced chef or just starting your culinary adventure, you'll always find inspiration for your next homemade meal.

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