Bangladeshi fish curry with daikon

1. If using rohu, soak the frozen fish in cold water for 30 to 45 minutes to defrost; while it's still firm, descale it, cut each steak into quarters and wash a few times in cold salted water, then drain. (For cod, cut into 2½-inch chunks, rinse and drain.)
2. Top, tail and peel the daikon, cut it in half widthways, halve each piece lengthways, then slice into 2cm-thick half-moons. Rinse and set aside.
3. Heat the oil in a large shallow saucepan over medium heat, add the crushed garlic and stir for a minute until pale golden.
4. Stir in the onion paste and salt and cook for 3 to 5 minutes, stirring now and then, until soft and translucent.
5. Pour in 200ml water, cover and cook for 10 minutes, stirring once or twice.
6. Stir in the ground spices and cook them through for a couple of minutes, then cover and cook for 5 minutes over low heat.
7. Stir in the daikon, and after a minute add another 200ml water; cover and cook for 10 minutes over medium heat.
8. Add the fish and mix it thoroughly through the spices, then shake the pan gently, cover and cook for 5 minutes over medium heat. Don't stir from this point on.
9. Meanwhile, boil some water; after the 5 minutes, carefully pour 500ml hot water down the sides of the pan so it doesn't land directly on the fish.
10. Shake the pan gently, cover and simmer over high heat for 15 minutes, then add the chopped coriander and chillies and cook for a further 5 minutes before turning off the heat.
11. Serve straight away with rice and lime wedges.

Tips from the ZestyPlate Kitchen

• Once the fish is in the pan, stop stirring. Shake the pan instead so the pieces stay whole.
• Pour any hot water down the sides of the pan rather than straight onto the fish.
• Fry the ground spices for a couple of minutes before they go to work, which cooks off their raw, harsh edge.
• Give the daikon its full simmer before the fish joins it. It needs that time to turn soft and sweet.