Bangladeshi fish curry with daikon
Make Bangladeshi fish curry with daikon once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 450 g White Fish
- 450 g Daikon Radish
- 4 tbsp Vegetable Oil
- 4 clove Garlic
- 1 medium Chopped Onion
- 2 tsp Salt
- 1 tsp Ground Turmeric
- 2 tsp Chopped Coriander
- 2 tsp Chilli Powder
- 2 Green Chilli
- Handful Coriander Leaves
- 1 Lime
Method
- If 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
- Top 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
- Place a large, shallow saucepan over a medium heat and add the oil. When the oil is hot add the crushed garlic and stir for a minute until pale golden
- Add the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally
- Pour in 200ml of water then cover and cook for 10 minutes, stirring once or twice
- After 10 minutes add the ground spices and stir for a couple of minutes so that the spices cook through. Cover and cook for 5 minutes over a low heat then stir in the daikon. After a minute or so add 200ml of water. Cover and cook for 10 minutes on a medium heat
- Add the fish pieces to the pan and mix thoroughly so that the fish is coated in the spices. Gently shake the pan and cover and cook for 5 minutes on medium heat. It is very important not to stir the pot after this stage
- Meanwhile, boil some water. After the 5 minutes are over carefully pour 500ml hot water into the pan. When doing this pour into the sides of the pan so that you don’t pour boiling water directly onto the fish
- Give the pan a gentle shake then cover and simmer over high heat for 15 minutes. Add the chopped coriander and chillies and continue cooking for another 5 minutes then turn off the heat. Serve immediately with rice and the lime wedges
Tips for the best Bangladeshi fish curry with daikon
- This is a 9-step recipe, so set up your workspace in the order the steps use it.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the fish come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Swap the fish for prawns or tofu — keep the cooking time similar and check for doneness.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Bangladeshi fish curry with daikon ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Bangladeshi fish curry with daikon recipe medium to make?
It is rated medium: 12 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for white fish?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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