התמונה להמחשה בלבדBangladeshi fish curry with daikon
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In bangladeshi fish curry with daikon, White Fish, Daikon Radish and Vegetable Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- 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
If you can't find daikon, diced kohlrabi works beautifully instead. Serve the curry with hot basmati rice or kosher naan to enjoy every last drop of that delicious sauce.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In bangladeshi fish curry with daikon, White Fish, Daikon Radish and Vegetable Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.