Fish Dopeaja Recipe from Bangladesh | Delicious and Easy to Make

Fish Dopeaja

Fish Dopeaja Recipe from Bangladesh | Delicious and Easy to Make
Region / culture: Bangladesh | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4


Fish Dopeaja
Fish Dopeaja

Fish Dopeaja is a traditional Bangladeshi dish that is bursting with flavor and spices. This dish is perfect for seafood lovers who enjoy a bit of heat in their meals.


Fish Dopeaja has been a popular dish in Bangladesh for generations. It is a dish that is often served during special occasions and celebrations. The combination of spices and fresh fish creates a dish that is both comforting and delicious.


How to prepare

  1. This recipe works best with small fish. If you don't have access to Bangladeshi fish, you can use shrimp or any fresh-water fish cut into very small pieces.
  2. Heat the oil in a pan and add all the powdered or pasted spices. Fry them for a couple of minutes.
  3. If you are using only powdered spices, you may need to add a little bit of water.
  4. Be careful not to burn the spices.
  5. Include the onion pastes in the pan.
  6. Add the shredded onions and the fish to the pan.
  7. Pour in 0.5 cup of water and add the salt.
  8. Cover the dish and cook over medium-high heat.
  9. When the water has almost evaporated, add the tomatoes, cilantro, and onion leaves.
  10. Continue heating the dish over low-medium heat until the oil starts to float.


  • You can add vegetables like bell peppers or peas to the dish for added texture and flavor.
  • For a creamier version, you can add coconut milk or yogurt to the sauce.

Cooking Tips & Tricks

Use small fish for this recipe to ensure that the flavors penetrate the meat.

- Be careful not to burn the spices when frying them in oil.

- Adding a little bit of water to the powdered spices can prevent them from burning.

- Cooking the dish over low-medium heat allows the flavors to meld together perfectly.

Serving Suggestions

Fish Dopeaja is best served with steamed rice or naan bread. A side of cucumber salad or raita can complement the spicy flavors of the dish.

Cooking Techniques

The key to making Fish Dopeaja is to cook the spices thoroughly in oil before adding the fish. This allows the flavors to develop and infuse into the dish.

Ingredient Substitutions

If you cannot find small fish, you can use shrimp or any fresh-water fish cut into small pieces. You can also adjust the spice levels to suit your taste preferences.

Make Ahead Tips

You can prepare the spice mixture ahead of time and store it in an airtight container. This will save you time when you are ready to cook the dish.

Presentation Ideas

Garnish the dish with fresh cilantro leaves and a sprinkle of garam masala for a pop of color and flavor.

Pairing Recommendations

Fish Dopeaja pairs well with a light and refreshing cucumber salad or a side of fluffy basmati rice.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the dish in a pan over low heat, adding a splash of water if needed to prevent it from drying out.

Nutrition Information

Calories per serving

Calories: 250 per serving


Carbohydrates: 5g per serving


Total Fat: 15g per serving

Saturated Fat: 2g per serving


Protein: 20g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, Iron, and Calcium.


This dish contains fish and may contain traces of shellfish.


Fish Dopeaja is a nutritious dish that is high in protein and essential vitamins and minerals. It is a flavorful and satisfying meal option.


Fish Dopeaja is a flavorful and spicy dish that is perfect for seafood lovers. With a rich blend of spices and tender fish, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day, and I was visiting my friend Sarah's grandmother in her cozy kitchen. The aroma of spices and herbs filled the air, and I could see pots bubbling on the stove. Curious, I asked Sarah's grandmother what she was cooking, and she smiled and told me she was making Fish Dopeaja.

I had never heard of Fish Dopeaja before, but the name itself sounded intriguing. Sarah's grandmother told me that it was a traditional Indonesian dish made with fish and a rich, fragrant sauce. As she explained the ingredients and the cooking process, I watched in awe as she effortlessly chopped, stirred, and seasoned the dish. I could tell that she had been making this recipe for years, and her passion for cooking was evident in every step.

I asked Sarah's grandmother if she would be willing to share the recipe with me, and she happily agreed. She pulled out a tattered, stained recipe card from a drawer and handed it to me with a smile. The card was filled with handwritten notes and adjustments, a testament to the love and care she had put into perfecting the dish.

As I read through the recipe, I realized that the key to making Fish Dopeaja was in the spices. Sarah's grandmother explained that the combination of lemongrass, turmeric, ginger, and coconut milk gave the sauce its unique flavor and aroma. She also shared with me her secret ingredient – a dash of tamarind paste, which added a subtle tanginess to the dish.

Excited to try my hand at making Fish Dopeaja, I went home and gathered all the ingredients I would need. I carefully followed the recipe, taking my time to sauté the onions and garlic until they were golden and fragrant. I added the spices and coconut milk, letting the sauce simmer and thicken as the flavors melded together.

Finally, it was time to add the fish. I chose a fresh fillet of snapper, which I gently placed into the bubbling sauce. As the fish cooked, it absorbed all the rich flavors of the sauce, turning a beautiful golden color. I couldn't wait to taste the finished dish.

When I took my first bite of Fish Dopeaja, I was transported back to Sarah's grandmother's kitchen. The sauce was creamy and aromatic, with the perfect balance of spices and seasonings. The fish was tender and flaky, and every bite was a burst of flavor in my mouth. I was thrilled that I had been able to recreate such a delicious dish in my own kitchen.

From that day on, Fish Dopeaja became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on quiet evenings at home. Each time I made the dish, I felt a connection to Sarah's grandmother and the tradition she had passed down to me.

As the years passed, I continued to tweak and refine the recipe, adding my own twists and variations. I shared the dish with friends and loved ones, and each time I cooked it, I felt a sense of pride and accomplishment.

Fish Dopeaja became more than just a recipe to me – it was a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul. And every time I make it, I am grateful for the day I first saw that recipe in Sarah's grandmother's kitchen, and the journey it has taken me on ever since.


| Bangladeshi Meat Dishes | Bangladeshi Recipes | Cilantro Recipes | Fish Recipes | Onion Recipes | Shrimp Recipes | Tomato Recipes | Turmeric Recipes |

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