התמונה להמחשה בלבדBangladeshi fish curry with daikon
An aromatically rich stew featuring tender medallions of white fish paired with the delicate crunch of daikon radish, which absorbs the profound depth of bold Bangladeshi spices. This dish offers a harmonious balance of heat brightened by lime and fresh cilantro, making for a sophisticated and comforting experience when served over a bed of steamed white rice.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1If you are using rohu fish it will usually be frozen. 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. Drain and set aside. If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, drain and set aside
- 2Top and tail the daikon and peel using a potato peeler. Cut in half widthways then cut each half down the middle, lengthways. Now slice into 2cm-thick half-moon pieces. Rinse and set aside
Nutrition
- Calories
- 138
- Protein
- 0.1g
- Carbs
- 1.1g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To keep the fish juicy and prevent it from falling apart, add it only during the last 10 minutes of cooking, once the daikon has softened and absorbed the bold flavors of the spices. If you can't find daikon, kohlrabi cubes make an excellent substitute. Serve the curry with warm basmati rice or kosher naan bread to soak up every last drop of the sauce.
Culinary reasoning
An aromatically rich stew featuring tender medallions of white fish paired with the delicate crunch of daikon radish, which absorbs the profound depth of bold Bangladeshi spices. This dish offers a harmonious balance of heat brightened by lime and fresh cilantro, making for a sophisticated and comforting experience when served over a bed of steamed white rice.