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Fish and Mula Red Curry (Fish and Mooli Red Curry)
Fish and Mula Red Curry (Fish and Mooli Red Curry) is a traditional Bangladeshi recipe for a classic red curry of fish and mooli (daikon) radish. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Fish and Mooli Red Curry (Fish and Mula Red Curry).
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesBangladesh Recipes
This is a classic Bangladeshi curry (I’m trying to up the number of authentic Bangladeshi recipes) that uses mooli/daikon (also known as winter radish). The fish used is traditionally rohu (a river fish of the carp family), but any firm white freshwater fish can be used (tilapia is good).
Ingredients:
450g (1 lb) white fish, ideally rohu, but tilapia/carp (or even cod or haddock) can be used as well
450g (1 lb) of daikon radish
4 tbsp of vegetable oil
4 garlic cloves
1 medium onion, blitzed to a coarse paste
2 tsp salt
1 tsp ground turmeric
2 tsp ground coriander
2 tsp chilli powder
2 green chillies, split lengthways (or 3 if you prefer more heat)
1 handful of coriander leaves, chopped
4 lime wedges, preferably from a Bangladeshi lime, to garnish
Method:
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 salt water a few times. Drain and set aside. If using an alternative such as tilapia, cut into two or three pieces widthways then rinse, drain and set aside.
Top and tail the daikon (mooli) then peel using a potato peeler. Cut in half widthways then cut each half down the middle, lengthways. Now slice into 2cm (1 in) thick half-moon pieces. Rinse and set aside
Place a large, shallow saucepan over a medium heat and add the oil. When the oil is hot add the crushed garlic and stir fry for a minute until pale golden in colour. Add the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally.
Pour in 200ml (4.5 cup) of water then bring to a simmer, cover and cook for 10 minutes, stirring once or twice during that time.
At the end of this time, add the ground spices and stir for a couple of minutes so that the spices cook through. Cover and cook for 5 minutes over low heat then stir in the daikon slices. After a minute or so add a further 200ml (4/5 cup) of water. Cover and cook for 10 minutes over a medium heat.
Add the fish pieces to the pan and mix thoroughly so that the fish is coated in the spices. Gently shake the pan then cover and cook for 5 minutes over medium heat. It is very important not to stir the ingredients in the pot after this.
Meanwhile, bring a pot of water to a boil. After the 5 minutes cooking the fish are over carefully pour 500ml of the hot water into the pan. When doing this pour into the sides of the pan so that you don’t pour boiling water directly onto the fish.
Give the pan a gentle shake then cover and simmer briskly over high heat for 15 minutes. Add the chopped coriander and chillies and continue cooking for a further 5 minutes then take the curry off the heat.
Serve immediately with rice and the lime wedges
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