seafood

Bangladeshi fish curry with daikon

Name: Bangladeshi fish curry with daikon
Yield: 4 servings
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

White Fish450 g
Daikon Radish450 g
Vegetable Oil4 tbsp
Garlic4 cloves
Onionmedium1
Salt2 tsp
Ground Turmeric1 tsp
Ground Coriander2 tsp
Chilli Powder2 tsp
Green Chilli2
Coriander Leaves
Lime1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 0 min

1
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
2
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
3
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

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