Name: Quick Bangladeshi Fish Curry with Daikon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb white fish fillets (such as tilapia, cod, or snapper), cut into 2-inch chunks; 0.5 tsp turmeric powder, divided; 0.5 tsp salt, divided; 2 tbsp mustard oil; 0.5 tsp panch phoron (Bengali five-spice blend) or cumin seeds; 1 medium daikon radish, peeled and sliced into thin half-moons; 1 medium tomato, chopped; 1 tsp ginger paste; 1 tsp cumin powder; 0.5 tsp chili powder; 3 green chilies, slit lengthwise; 2 tbsp fresh cilantro, chopped

Toss the fish chunks with 1/4 teaspoon of turmeric and 1/4 teaspoon of salt in a bowl, ensuring each piece is evenly coated.

Heat the mustard oil in a large skillet over medium-high heat until it begins to shimmer slightly.

Gently sear the fish pieces for about 1 to 2 minutes per side until lightly golden but not fully cooked through, then remove them and set aside.

Reduce the heat to medium, add the panch phoron or cumin seeds to the remaining oil, and let them sizzle for 30 seconds until highly fragrant.

Stir in the sliced daikon radish, chopped tomato, ginger paste, cumin powder, remaining turmeric, and chili powder, cooking for 5 minutes until the tomatoes soften.

Pour in 1.5 cups of warm water and bring the mixture to a boil, then lower the heat, cover, and simmer for 8 minutes until the daikon is tender.

Gently slide the seared fish and slit green chilies back into the simmering broth, cooking uncovered for 3 to 4 minutes until the fish is flaky.

Garnish with freshly chopped cilantro and serve immediately in wide bowls over a bed of warm steamed basmati rice.