Traditional Bangladeshi Fish Curry with Daikon Recipe

In Bangladeshi households, a warm bowl of fish curry paired with seasonal vegetables is a daily staple. This recipe represents the heart of Bengali comfort food, featuring winter daikon radish simmered alongside fresh river fish. It is traditionally prepared during cooler months when daikon is at its sweetest and most tender.

Ingredients

0/14

1 lb white fish fillets (such as barramundi, cod, or tilapia), cut into 2-inch chunks1 medium daikon radish (about 10 oz), peeled and cut into 2-inch matchsticks1/2 tsp ground turmeric, divided1/2 tsp salt, divided3 tbsp mustard oil1/2 tsp nigella seeds (kalonji)1 medium red onion, finely sliced1 tsp ginger paste1 tsp garlic paste1 tsp ground cumin1 tsp Kashmiri chili powder3 green chilies, slit lengthwise2 cups warm water2 tbsp fresh cilantro, chopped

Instructions

0/10

1

Toss the fish chunks with 1/4 teaspoon of turmeric and 1/4 teaspoon of salt until evenly coated, then let them marinate at room temperature for 10 minutes to absorb the flavors.

2

Heat the mustard oil in a wide pan over medium-high heat until it begins to lightly smoke, which mellows its pungent flavor.

3

Carefully add the marinated fish pieces and fry for 2 minutes on each side until lightly golden but not fully cooked through, then transfer them to a plate and set aside.

4

Reduce the heat to medium and add the nigella seeds to the remaining oil, letting them sizzle for about 30 seconds until fragrant.

5

Add the sliced onions and cook for 5 minutes, stirring occasionally, until they become soft and translucent.

6

Stir in the ginger paste, garlic paste, cumin, Kashmiri chili powder, remaining turmeric, and a pinch of salt, then sauté for 1 to 2 minutes until the oil starts to separate.

7

Add the daikon radish pieces to the pan and toss them well to coat with the spice mixture, cooking for 3 to 4 minutes until they soften slightly.

8

Pour in the warm water and bring the liquid to a boil, then lower the heat to medium-low, cover, and simmer for 10 minutes until the daikon is tender.

9

Gently slide the fried fish pieces back into the simmering curry along with the slit green chilies and simmer uncovered for 5 more minutes.

10

Garnish the curry with fresh chopped cilantro, turn off the heat, and serve hot over a bed of freshly steamed basmati rice.

Tips

• Using authentic mustard oil is crucial for the signature pungent, earthy flavor of a Bengali curry; just ensure you heat it to its smoking point before cooking to mellow its sharpness.
• Do not over-fry the fish in the beginning, as it will continue cooking in the simmering broth and can easily become tough or dry.
• Cut the daikon radish into uniform pieces so they cook evenly throughout the simmer.

Substitutions

• Swap white fish fillets for salmon or mackerel — note that oilier fish will add a richer, stronger flavor to the broth.
• Swap mustard oil for canola or vegetable oil if you prefer a milder taste, though you will lose some of the traditional pungent aroma.
• Swap nigella seeds for wild yellow mustard seeds to still get a warm, earthy undertone in the tempering.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened, to avoid breaking the delicate fish pieces.

FAQs

Can I make this fish curry ahead of time?

Yes, you can make this curry a few hours ahead of serving. In fact, the flavors often deepen and improve as the fish and daikon sit in the spiced broth. Just reheat it gently over low heat before serving so the fish does not break.

What kind of fish is best for Bangladeshi fish curry?

Traditionally, freshwater river fish like Rui or Pabda are used. However, any firm white fish like barramundi, cod, tilapia, or snapper works beautifully as they hold their shape well in the boiling broth.

How do I reduce the bitterness of daikon radish?

If you find your daikon too bitter, you can parboil the sliced pieces in salted water for 3 to 5 minutes before adding them to the curry. Alternatively, rubbing them with a little salt and letting them sit for 10 minutes before rinsing helps draw out the bitterness.