Thank you for your feedback
You just added this product to your wishlist.
You just removed this product from your wishlist.
You can't add more to wishlist
You can't add more to wishlist
Are you sure you want to clear your comparison?
You can only compare products from the same category.
You just added an item to compare! Keep going!
You just removed an item to compare! Keep going!
Your compare list is full!
You only added 1 product. Please add more products to compare
Bangladesh Cloud Bread with Fish Curry
Bangladesh Cloud Bread with Fish Curry

1m read

Bangladesh Cloud Bread with Fish Curry



The next stop on our world tour of wonderful winter warmers is Bangladesh, the home of the fish curry. The Jackie Cameron School of Food & Wine have conceptualised a traditional-meets-trendy meal with TikTok-inspired cloud bread, paired with a scrumptious, rich garam masala fish curry.


Cloud Bread

Makes 6-8



●      4 eggs

●      ¼ cup cream cheese

●      1 teaspoon chopped garlic

●      ½ teaspoon cream of tartare



Preheat the Defy oven to 165˚C. Line a baking tray with greaseproof paper.


Separate the eggs into two separate bowls. Whisk the egg yolks with the cream cheese and garlic until smooth. Whisk the egg whites with the cream of tartare until stiff peaks. Fold the egg yolk mixture into the egg whites, being careful to not overmix. Using a cutter (8cm in diameter) as a guide, spoon 2 large tablespoons of the mixture into the cutter. Remove the cutter and scoop mixture into the cutter again, to make the next cloud bread.  Repeat this process until there is 6 – 8 circles on the baking tray. Bake for about 20-25 minutes or until cooked.


Fish Curry


Garam Masala Paste Ingredients:

●      25 g garlic

●      4 g fresh ginger, peeled

●      ¾ tsp cumin powder

●      ½ tsp black pepper

●      ½ tsp mustard seeds

●      1 tbs coriander powder

●      Salt, to taste

●      40 ml water


Curry Ingredients:

●      3 tsp sunflower oil

●      ¼ tsp fenugreek seeds

●      4 medium tomatoes, puréed

●      ¾ tsp turmeric

●      ½ tsp chopped red chilli

●      ½ tsp garam masala paste

●      2 tbsp chopped coriander

●      600 g hake (or any firm white fish)

●      400 ml water

●      Extra fresh coriander to serve



Blend the masala ingredients together to make a fine paste in the Defy hand blender with the chopping  bowl and chopping blade attachment.


Heat the oil in a large saucepan on the Defy cooker.  Fry the fenugreek seeds for 10 seconds.  Add the masala paste and cook over moderate heat for 8 minutes or until the oil starts to leave the sides of the pan. Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the pan (this might take longer, depending on the liquid in the tomatoes). Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes. Add the water and bring to the boil.


Cover and cook over low heat for about 7 minutes or until the fish is cooked through.


Assembling the Cloud Bread


Extra ingredients:



Dried Marigold flowers

Serve the fish curry with the cloud bread and garnish with spekboom and dried marigold flowers.