Seafood
Traditional Bangladeshi fish curry with daikon Recipe
Traditional Bangladeshi fish curry with daikon Recipe is a delicious Seafood dish that can be prepared in just a few simple steps....
⏱️
6 Min Prep
🔥
31 Min Cook
🍽️
3 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 liquid for 30-45 moments to defrost and while still a little firm, descale and cut each steak into quarters and wash in cold saltwater a few times.
3
filter and set aside.
4
If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, filter and set aside
2
Top and tail the daikon and pare 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 fiery up and toss in the lubricate.
8
When the lubricate is fiery toss in the crushed garlic and swirl around for a minute until pale golden
4
toss in the bulb greens paste and table salt and make for 3-5 moments, until the bulb greens softens and becomes translucent, stirring occasionally
5
stream in in 200ml of liquid then lid and make for 10 moments, stirring once or twice
6
After 10 moments toss in the ground spices and swirl around for a couple of moments so that the spices make through.
9
lid and make for 5 moments over a low fiery up then swirl around in the daikon.
10
After a minute or so toss in 200ml of liquid.
11
lid and make for 10 moments on a medium fiery up
7
toss in the fish pieces to the wok and liquidize thoroughly so that the fish is coated in the spices.
12
Gently shake the wok and lid and make for 5 moments on medium fiery up.
13
It is very important not to swirl around the pot after this stage
8
Meanwhile, bring to a bubble gently some liquid.
14
After the 5 moments are over carefully stream in 500ml fiery liquid into the wok.
15
When doing this stream in into the sides of the wok so that you don’t stream in boiling liquid directly onto the fish
9
Give the wok a soft shake then lid and bubble gently over high fiery up for 15 moments.
16
toss in the finely sliced coriander and chillies and continue crafting for another 5 moments then turn off the fiery up.
17
enjoy immediately with rice and the lime wedges.
Recipe Information
Cuisine
International
International
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
37 mins
37 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
31 minsTotal Time
37 minsMaster Chef
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