Bangladeshi fish curry with daikon
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. Dra
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 1 hr 10 min
- Total
- 2 hr 10 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
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.
Ingredients
- Firm white fish450 g
- Radish450 g
- Neutral oil59 ml
- Garlic4 clove
- Onion1
- Salt9.9 ml
- Turmeric4.9 ml
- Coriander9.9 ml
- Fresh chilli9.9 ml
- Fresh chilli2
- Corianderto taste
- Lime1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 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.
45 minStep 2
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.
Step 3
Cut in half widthways then cut each half down the middle, lengthways. Now slice into 2cm-thick half-moon pieces.
Step 4
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 4 Add the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally 5 Pour in 200ml of water then cover and cook for 10 minutes, stirring once or twice 6 After 10 minutes add the ground spices and stir for a couple of minutes so that the spices cook through.
25 minStep 5
Cover and cook for 5 minutes over a low heat then stir in the daikon. After a minute or so add 200ml of water.
5 minStep 6
Cover and cook for 10 minutes on a medium heat 7 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.
15 minStep 7
It is very important not to stir the pot after this stage 8 Meanwhile, boil some water. After the 5 minutes are over carefully pour 500ml hot water into the pan.
5 minStep 8
When doing this pour into the sides of the pan so that you don’t pour boiling water directly onto the fish 9 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.
20 minStep 9
Serve immediately with rice and the lime wedges
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
lime → lemon
Works in most savoury cooking. Desserts may notice.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Bangladeshi fish curry with daikon take?
2 hr 10 min all in — 15 min prep, 1 hr 10 min cook, 45 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. lime → lemon. Works in most savoury cooking. Desserts may notice.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.