Churi Shutki diye Sheem (Sem) er Bichir Torkari (Broad bean and dried churi fish curry)

    This is a one of my daughter's favorite dishes because she loves shutki ( dried fish) and sheem ( broad or flat beans). The dish is very spicy, and has a strong flavor of the shutki. Serve with plain white rice.


    Dhaka, Bangladesh
    2 people made this


    • 1 cup of toasted sheem, sem or broad beans
    • 3 tablespoons of soybean oil
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1 teaspoon of onion paste
    • 1 teaspoon of coriander powder
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of red chili powder
    • 2-3 bay leaves
    • salt as needed
    • water as needed
    • 4-5 churi shutki or churi dried fish, cut into small slices


    1. Wash the toasted broad beans and peel the skin off. Boil the seeds in water.
    2. Heat a pan with oil. Add the ginger, garlic and onion pastes, coriander, turmeric and red chili powders, bay leaves, salt and 1/2 cup of water. Cook until the water dries up a bit and the oil starts to simmer on top.
    3. Now add the shutki pieces. Stir and cook until more water dries up and the oil seems to mix well the shutki pieces and starts to float on top.
    4. Add the broad beans. Stir and pour in 2 cups of water. Cook with lid on for 10 minutes.
    5. By now the shutki should be cooked, taste for salt and stir again.
    6. Serve.

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