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As most of you know, fish is very popular in Bangladesh. We eat fish in curries, grill or deep fry fish, make appetizers and do a lot more, since fish is eaten on a daily basis. I thought I would share this recipe, which I have of course, tweaked! The first being, using a different kind of fish, as I would have no idea where to find ‘rui’ here in Canada, I have used haddock, you can use any other firm white fish.


Bangladeshi fish curry with garlic


500g Haddock

3 tbsp Garlic paste

2 Green chilies, chopped

½ tsp Turmeric powder

1 Onion, roughly chopped

2 Curry leaves


Chop the fish into 2 inch long and 1 inch thick round slices. Don’t worry if all the fish aren’t round slices; just try to make most of them the same size, so they cook evenly. Sometimes its a good idea to rub the raw fish with lemon and salt, then there is less of a ‘fishy’ smell.

Marinate the fish pieces in the garlic, chilies and turmeric for 30 minutes.

Heat a couple of tablespoons of oil and lightly brown the onions on medium heat. Then add the fish and the curry leaves, mix slowly, so not to break the fish into tiny pieces. Add cover and cook for about 10 mins, or until the fish is cooked.

Add salt according to taste and simmer for a couple of minutes, and then turn the heat down. Garnish with red or green chilies.

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