Sheem er bichi diye shol mach bhuna (Sem or Broad bean seeds with shol fish curry)

    Sem or broad beans are winter vegetables. The seeds of the broad beans are simply delicious. This is my one of my daughter's favorite dishes, and she has urged me that I share the recipe with all of you wonderful folks! It is spicy, and is served with rice.


    Dhaka, Bangladesh
    1 person made this


    • 1 cup of broad bean seeds
    • 1 tablespoon of soybean oil
    • 1/2 cup of onion slices
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1 teaspoon of coriander powder
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chili powder
    • water as needed
    • 2 cups of cubed shol fish
    • 4-5 green chilies, sliced in half along the length
    • 1 tablespoon of chopped coriander leaves
    • 1/2 cup of tomato slices


    1. Peel the skin of the broad bean seeds.
    2. Heat a pan with oil and fry the onions just slightly. Add the ginger and garlic pastes, coriander, turmeric and red chili powders and 1/2 cup of water.
    3. Cook until the water dries up to form gravy and the oil simmers on top.
    4. Add the fish pieces. Stir and cook for 5-10 minutes until the water released dries up and oil again simmers on top. Pick out the fish pieces and transfer on to a plate (without the gravy).
    5. Now add the broad bean seeds to the gravy. Stir and add the fish pieces. Pour in 2 cups of water. Cook with lid on for 15-20 minutes at medium-low heat.
    6. Sprinkle the green chilies, coriander leaves and tomato slices and simmer for another 5-6 minutes.
    7. Serve with rice.

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