Special Fish Dishes at Muhib Indian: What to Order
Three months ago, I walked into Muhib Indian Cuisine on Brick Lane looking like a total mess. My friend Emma had been bugging me for weeks to try their fish dishes and I finally caved. The problem? I had no clue what half the menu even meant. Rupchanda? Kufta? I was literally Googling words while standing at the counter.
The waiter, Ali, probably felt bad for me because he just smiled and said, “Trust me, try the Bangladeshi Fish Curry.” Best decision ever. Now I’m there so often that he sees me coming and starts putting my order in. Embarrassing? Yes. Worth it? Also yes.
Here’s the thing about Muhib’s fish food dishes: they’re actually life-changing. I know that sounds dramatic, but I went from someone who barely ate fish to someone who dreams about their fish curry. And I’m here to make sure you don’t waste time being confused like I was. Let me break down exactly what to order and how not to mess it up.
Traditional Cooking Methods
I’m kind of a nerd, so one night I straight-up asked the chef why their fish tastes different from every other place. He looked surprised but then got really excited, explaining everything.
They have this massive clay oven called a tandoor. It gets to like 900 degrees, which is insanely hot. They marinate the fish in yoghurt and spices for hours (sometimes they leave it overnight), then throw it in that crazy hot oven. What happens is basically magic. The outside gets all smoky and a little charred but the inside stays super juicy. I watched them pull out a whole fish once and literally said “whoa” out loud. The couple next to me laughed but whatever.
The curry situation is even cooler. Everything is made from scratch, which apparently not all restaurants do. They start by cooking down fresh onions, tomatoes, ginger and garlic for ages until it becomes this thick paste. That’s the base for everything. Then they add the fish and all these different spices, depending on which curry you’re getting.
And get this, for the Bangladeshi fish curry, they use mustard oil instead of regular oil. I thought that sounded gross at first (like, mustard on fish?), but it’s actually amazing. It gives the curry this unique flavour that you can’t get anywhere else. The chef said it’s a traditional Bengali thing that’s been around forever. Cool, right?
Top 5 Must-Try Special Fish Dishes
Let’s talk about the actual food. These are the five dishes I keep going back for, ranked by how much I think about them when I’m supposed to be studying.
1. Bangladeshi Fish Curry
This is the one. This is what started my whole addiction. It’s got tender white fish pieces swimming in this medium-spiced golden sauce that’s literally comfort in a bowl. The spice level is perfect for beginners because it’s flavorful without making you cry.
My roommate Jake who legitimately only eats chicken nuggets and pizza, tried this and finished the whole thing. Then he asked if we could come back the next day. That’s the power of this curry.
Get it with plain boiled rice. The gravy soaks into the rice and creates this perfect bite every single time. I made the mistake of getting naan bread with it my first time which was still good, but rice is definitely the move.
2. Rupchanda Fish Curry
Okay, this one makes you feel fancy. They bring out an entire fish that’s been marinated and cooked in the tandoor and it looks like something from a cooking show. It’s super Instagram-worthy if that’s your thing.
The fish is crazy flaky and has barely any bones, which is great because I’m terrified of choking on fish bones. The marinade is smoky and a little spicy in the best way possible.
Fair warning: the fish comes with the head still on. The first time I saw it, I was like “ummm” but now I think it’s actually kind of cool. It costs around fifteen pounds, which is more than the curries but you’re getting a whole fish. You can share it or, if you’re really hungry like I usually am, destroy it yourself.
3. Bangladeshi Fish Kufta Masala
I had no idea what “kufta” meant when I first ordered this. Turns out it’s basically fish meatballs in curry. Sounds weird, tastes incredible.
They’re these soft boneless fish cakes just soak up all the flavours from the masala sauce. The sauce is creamy and perfectly spiced. This is one of those healthy fish dishes that doesn’t taste healthy at all, which is exactly what I’m looking for in life.
I order this when I’m tired of dealing with bones. You can just scoop it up with naan and go. My little sister tried it when she visited and loved it because of zero bone stress.
4. Bangladeshi Fish Madras
For my spice lovers out there, this is your jam. The Madras sauce is fairly hot with this deep red colour that looks as intense as it tastes.
I ordered this on my third visit, feeling super confident. Big mistake. I spent half the meal sweating and chugging water (which, spoiler alert, makes it worse). The waiter eventually brought me some raita to cool me down and once I could actually taste the food again, I realised it was amazing.
Now I get it at a mild spice level and it’s perfect. The sauce has all these complex flavours with curry leaves and spices I still can’t identify. Way better than anything I’ve tried making at home.
5. Bangladeshi Fish Gobi
This one’s got fish and cauliflower in a medium-spiced sauce that’s drier than the regular curry. The cauliflower soaks up all the spices and becomes super flavorful.
What’s cool about this dish is the texture thing going on. You’ve got tender fish, slightly crunchy cauliflower and this thick sauce coating everything. It’s different from all the other fish dish ideas on the menu because it has vegetables, so I tell myself it’s healthier. Is that true? Probably not, but I’m going with it.
This is perfect if you want something lighter that won’t put you in a food coma afterwards. Though honestly, I still usually need a nap after eating here because I have zero self-control.
Best Time to Visit and Order
I’ve shown up at both the best and worst times, so learn from my mistakes.
Weekday Lunches
If you want a chill experience where you’re not fighting for a table, come for lunch on a weekday (12-2 PM). The place is usually half full, service is quick and sometimes they have lunch specials that’ll save you a few pounds.
I started going on Wednesdays between my classes. It’s become my favourite study break. The staff doesn’t rush you at all, so you can sit there with your laptop pretending to write your essay while actually just enjoying amazing fish curry. Living the dream.
Weekend Evenings
Friday and Saturday nights after 7 PM? Absolute madness. You might wait 45 minutes for a table. But honestly, the vibe is incredible. There’s Bollywood music playing, the kitchen is going crazy and the whole place smells like heaven.
I went with friends on a Saturday once and we waited forever, but we didn’t even care because the atmosphere was so fun. Plus, watching the chefs work when it’s busy is like watching a cooking show live.
Thursday Night
Thursday nights from 6-8 PM are perfect. It’s busy enough to have energy but not so packed that you’re waiting forever. AND they get fresh fish delivered Thursday mornings, so everything tastes even better.
I found this out by accident when I randomly showed up one Thursday and the fish tasted extra amazing. Asked the waiter about it and he spilt the beans about the delivery schedule. Game changer.
When to Avoid
Don’t go during the lunch rush (12:30-1:30) if you’re in a hurry. Every office worker in the area shows up and I once waited 40 minutes just to get my food. I was ready to eat the menu itself.
First-Timer's Recommended Order
Listen, walking into an Indian restaurant for the first time can be scary. There are a million options and everything sounds complicated. Here’s exactly what you should do to make it easy.
Bangladeshi Fish Curry + Boiled Rice
This is your starter pack. The curry is flavorful but not spicy. The rice is familiar. Order raita (it’s a yoghurt sauce) on the side just in case things get too hot for you.
When it arrives, just mix the curry with the rice and eat it with a spoon. Super easy. No complicated techniques required. My friend who had never eaten Indian food before tried this exact combo and loved it so much he’s been back five times.
Onion Bhaji
Get the onion bhaji as a starter. They’re basically fried onion balls and they’re amazing. Not fish-related, but they give you something to munch on while you wait for your main dish. Plus, who doesn’t love fried food?
The Biggest Mistakes I See
Don’t over-order. I repeat, do not over-order. The portions are massive. On my first visit, I ordered three fish dishes because I couldn’t decide. Huge mistake. I ended up with enough food for a week and felt like I needed to be rolled out of there.
One curry per person is plenty. Maybe share a whole fish if you’re with a friend and feeling adventurous, but seriously, start small. You can always order more if you’re still hungry (which you probably won’t be). Also, please don’t order the spiciest thing on the menu to “prove yourself.” I’ve watched people do this and immediately regret it. There’s no prize for suffering through a meal.
Common Mistakes People Make
Let me save you from some serious embarrassment. These are mistakes I’ve either made myself or watched other people make. Learn from our failures.
Not Asking About Spice Levels
Here’s the thing: Indian restaurants don’t mess around with spice. What they call “medium” is probably “set your mouth on fire” at other places. Just ask them to make it mild if you’re not sure. The staff is super cool about it and won’t judge you at all.
I learned this the hard way. Second visit, I confidently ordered “fairly hot” because I thought I was tough. I was not tough. My face turned red, my nose started running and I had to go to the bathroom twice to compose myself. Very attractive. Now I always start with mild and work my way up.
Trying to Eat Curry with Just a Fork and Knife
Technically, you can do this, but why make life harder? The traditional way is to mix everything with rice and use a spoon. So much easier and honestly tastes better because you get the perfect rice-to-curry ratio every time.
I watched a couple struggle with their curry using just forks for like 20 minutes before the waiter gently suggested mixing it with rice. They looked so relieved. Don’t be stubborn.
Chugging Water When It’s Too Spicy
This is a big one: water makes spicy food WORSE. I know it doesn’t make sense, but it’s true. If your mouth is burning, get a lassi or just eat more rice. The dairy and starch actually help.
I learned this during my Fish Madras disaster. Drank a whole glass of water, made everything ten times worse, then had to ask the waiter for help. He brought me raita and looked at me like I was a lost child. Which, to be fair, I was.
Being Too Scared to Use Your Hands
In Indian culture, eating with your hands is totally normal and actually enhances the experience. If you see other people doing it and want to try, go for it! Just wash your hands first (obviously) and use your right hand only.
I was terrified to try this at first. But on my fifth visit, I watched this family eating with their hands and it looked so natural and fun. I finally tried it and honestly? It’s better. You can tear the naan, scoop the curry and eat it all in one smooth motion.
Skipping the Side Dishes
Order the raita. Get extra naan. Ask for the onion salad. These sides aren’t just decoration; they actually make the meal way better by balancing out the spices and adding different textures.
My friend once refused to order anything extra to save money. Halfway through his meal, the curry was too spicy and he had nothing to cool it down with. He ended up spending extra on a Coke, which cost more than raita would have. False economy, my friend.
Overall Experience Summary
After going to Muhib Indian Cuisine way too many times (my wallet is crying but my taste buds are throwing a party), I can honestly say it’s one of my favourite places in London. And I’m picky about restaurants. Is it fancy? No. The chairs are kind of old, the tables are squeezed close together and good luck finding the bathroom on your first try. But none of that matters when the food is this good.
The fish dishes are seriously next level. I’ve tried fish curries at other Indian restaurants and Muhib’s just hits different. Maybe it’s the fresh ingredients, maybe it’s those traditional cooking methods, maybe it’s actual magic. I don’t know, but it works. Can we talk about the staff for a second? They’re genuinely nice, not in that fake “customer service voice” way. I remember that I don’t like too much spice and automatically tell the kitchen. They’re patient with questions, happy to adjust dishes however you want and they’ll give you honest recommendations if you ask.
Price-wise, it’s totally reasonable. Most fish dishes are between ten and fifteen pounds, which is pretty standard for London. But the portions are huge. I always have leftovers, which means free lunch the next day. The fish curry somehow tastes even better reheated. The only real downside is parking, which is absolutely terrible. There are like six spots total and they’re always full. I just take the tube to Aldgate East and walk. Way less stressful than circling the block forever.
But the location on Brick Lane is perfect. There are vintage shops, coffee places and other cool stuff around. I usually make a whole afternoon of it instead of just eating and leaving. If you like trying new food and you’re not scared of a little spice, Muhib is 100% worth visiting. Just come hungry and ready for an adventure.
FAQs
Are the dishes very spicy?
Not all of them! The menu marks different spice levels. The regular Bangladeshi Fish Curry is medium-spiced and flavorful without making you cry. If you're worried, just ask them to make it mild and they won't judge you at all.
Do they have mild options?
Yes! Almost any curry can be made mild if you ask. Just tell your waiter, "Make it mild, please" and they'll adjust it. The Bangladeshi Fish Curry works really well as a mild dish with all the flavour but no heat.
Can you take leftovers home?
One hundred per cent yes. They have takeout containers and the portions are huge, so I take leftovers almost every time. Fun fact: the fish curry tastes even better the next day after the flavours blend together. varius metus, a hendrerit ex. Sed in mi dolor. Proin pretium nibh non volutpat efficitur.
Do they take reservations?
They do, but only for groups of four or more people. For smaller groups, it's first-come, first-served. I'd recommend calling ahead on Friday and Saturday nights to check wait times, but weekdays are usually pretty quick.
Is it family-friendly?
Super family-friendly! They have high chairs, the staff is patient with kids + and they'll adjust spice levels for children. The vibe is casual and relaxed, not uptight at all. Just come as you are and enjoy the food.
