Instruction

• If you are using rohu fish it will usually be frozen
• Soak it in cold water for 30-45 minutes to defrost and while still a little firm, descale and cut each steak into quarters and wash in cold saltwater a few times
• Drain and set aside
• If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, drain and set aside 2 Top and tail the daikon and peel using a potato peeler
• Cut in half widthways then cut each half down the middle, lengthways
• Now slice into 2cm-thick half-moon pieces
• Rinse and set aside 3 Place a large, shallow saucepan over a medium heat and add the oil
• When the oil is hot add the crushed garlic and stir for a minute until pale golden 4 Add the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally 5 Pour in 200ml of water then cover and cook for 10 minutes, stirring once or twice 6 After 10 minutes add the ground spices and stir for a couple of minutes so that the spices cook through
• Cover and cook for 5 minutes over a low heat then stir in the daikon
• After a minute or so add 200ml of water
• Cover and cook for 10 minutes on a medium heat 7 Add the fish pieces to the pan and mix thoroughly so that the fish is coated in the spices
• Gently shake the pan and cover and cook for 5 minutes on medium heat
• It is very important not to stir the pot after this stage 8 Meanwhile, boil some water
• After the 5 minutes are over carefully pour 500ml hot water into the pan
• When doing this pour into the sides of the pan so that you don’t pour boiling water directly onto the fish 9 Give the pan a gentle shake then cover and simmer over high heat for 15 minutes
• Add the chopped coriander and chillies and continue cooking for another 5 minutes then turn off the heat
• Serve immediately with rice and the lime wedges