Taslima's Coastal Fish Curry

This dish is straight from mum's treasure chest. A truly magnificent dish, serve with fluffy rice and plain yoghurt!

Traditionally used with bitter gourd to contrast with the tanginess of the tomatoes. If bitter gourd is not your thing, try aubergine and/or potatoes.

  • 600-750g white sturdy fish for example tilapia, cod or mullet
  • Optional: 2 x medium sized bitter gourd and/or an aubergine
  • 3 x cloves garlic
  • 1 medium onion
  • 1 vine tomato
  • fresh green chilli
  • 1 sachet Barishal Bang
  • small amount of cooking oil
  • coriander for garnishing
  • 75ml whole milk (or use your dairy equivalent)
  1. Step 1: The Prep

    Finely chop the onion and grate the cloves of garlic. Lightly fry the onions and garlic in a saucepan using cooking oil on a low heat – avoid any browning or burning. The mixture should turn a golden yellow colour after about 2 minutes. If you would like an extra spicy curry add fresh green chillis - leave these whole and continue to stir.
  2. Step 2: Curry Base

    Make a runny paste with milk and your Barishal Bang spices. Pour the runny paste into the pan. Add chopped tomatoes and continue to heat on a low setting. Add the fish to the saucepan and sear each surface for around 1/2 minute.
  3. Step 3: Add Ingredient

    Add boiling water to just immerse the fish. Add chopped sliced gourd /aubergines or simply potatoes. Slice these length ways and in quite chunky pieces so they remain whole in the cooking process. Continue to heat under a low heat for 20-25 minutes under a lid. Finish by garnishing with chopped coriander and curry leaves.
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Chilli Strength:
  • 100% Natural
  • Vegan
  • No Gluten
  • No Dairy