Bangladeshi Fish Curry with Daikon

A fragrant Bengali curry: white fish and daikon in a spiced sauce with turmeric, coriander and chilli. Served with rice.

Ingredients

• 450 g White fish
• 450 g Daikon
• 4 tbsp Vegetable oil
• 4 clove Garlic
• 1 pcs Onion paste
• 2 tsp Salt
• 1 tsp Ground turmeric
• 2 tsp Ground coriander
• 2 tsp Ground chilli
• 2 pcs Green chilli
• to taste Cilantro
• 1 pcs Lime

Instructions

1. Cut the fish into chunks of approximately 6 cm, rinse in cold salted water and pat dry. Peel the daikon, cut it in half lengthwise and slice into half-moons 2 cm thick.
2. In a large shallow pot, heat the oil, add the crushed garlic and sauté for about a minute until golden.
3. Add the onion paste and salt, cook for 3–5 minutes until translucent. Pour in 200 ml of water, cover and cook for 10 minutes, stirring a couple of times.
4. Add the ground spices and sauté for a couple of minutes. Cover and cook for 5 minutes over low heat, then fold in the daikon. After a minute, pour in another 200 ml of water, cover and cook for 10 minutes.
5. Arrange the fish on top, carefully coating it with the spices, shake the pot, cover and cook for 5 minutes (do not stir!). Then pour 500 ml of hot water along the sides.
6. Gently shake the pot, cover and simmer over high heat for 15 minutes. Add the cilantro and green chilli and cook for another 5 minutes. Serve with rice and lime wedges.