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Make pan-fried tilapia
Make pan-fried tilapia

Make pan-fried tilapia

Instructor
Dina Begum
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For a jazzed up fish Friday try this easy Bangladeshi dish from Dina Begum's Brick Lane Cookbook.

The dish is inspired by Gram Bangla and Banglar Mukh, a couple of the smaller Bangladeshi eateries on Brick Lane which specialise in home-style cooking. These restaurants tend to have only a few meat or chicken dishes, but when it comes to fish you’re spoilt for choice with a vast selection of dishes where it is fried, curried and/or made into dumplings.

"This fish recipe is crispy and fragrant and so good with simple steamed rice. Best of all it’s on your plate in about ten minutes."

This project has been taken from Dina Begum's book Brick Lane Cookbook with kind permission of Kitchen Press.

Dina Begum

Dina Begum

Dina Begum is a British-Bangladeshi food writer and cook who is passionate about food traditions and stories. Her recipes have been featured in The TelegraphHuffington Post and Metro, for which she has written a series highlighting the delicious and underrepresented cuisine of Bangladesh. Dina's debut cookbook The Brick Lane Cookbook celebrates the diverse food culture of London’s iconic Brick Lane.