Rohu is commonly eaten in Bangladesh and is known as the king of fish. It can be difficult to source, but the recipe also works ... halfway through cooking. The curry is ready when the fish ...

Try these lighter - yet just as irresistible - versions of Dan Toombs' bestselling Indian recipes... Mulakittathu, the proper name of this spicy fish curry ... find in the UK – I find cod ...

You can use whatever fish is in season – pollack, cod, haddock, gurnard, coley and monkfish are all suitable. Toast the coriander seeds, cumin and dried chillis in a dry frying-pan for about a ...

Boil for 4-5 minutes. 4. To cook the fish: Gently add the marinated fish pieces to the simmering curry in a single layer. Do not stir immediately to prevent breaking the fish. Let it cook ...

made with fresh water and salt water fish varieties (not sea fish though). The word Jhaal means both spicy hot, and a curry that clings to the fish without being too thick. In my version ...

showcasing innovative recipes including lamb shanks, noodles and a cauliflower curry, as well as sharing her favourite kitchen hacks. Article continues below But it was her fish finger Bhorta that ...

Use whichever white fish fillets you can get your hands on for this stunning Thai curry made with either yellow or red curry paste. Place a large non-stick wok or wide frying pan or over a medium ...

This dish, however, is purely Bengali. A healing, simple fish curry made with the freshest fish, landed at dawn at the fish markets of the city, the best way to enjoy this dish is with boiled rice.

Add the chilli sauce and the curry leaves and cook until the onion is translucent, then put in the coconut milk and simmer gently for eight minutes. Meanwhile, fry the fish in the vegetable oil ...