Fulkopi Sheem er Tengra Jhol ( Cauliflower and Hyacinth beans curry with tengra fish)

    40 mins

    This is a winter special item in Bengali households as hyacinth beans or sheem become widely available. It is delicious, with a medium gravy. Serve with plain white rice.


    Dhaka, Bangladesh
    2 people made this

    Serves: 4 

    • 250 g tengra mach/fish slices
    • Salt as needed
    • 1 teaspoon turmeric powder
    • 2 teaspoons red chilli paste
    • 1/4 cup soybean oil
    • 1 medium sized onion, sliced
    • 2 tablespoons onion-garlic paste
    • 1 teaspoon coriander paste
    • Water as needed
    • 100 g sheem/hyacinth beans, sliced
    • 100 g cauliflower/fulkopi slices
    • 2 tablespoons chopped coriander leaves

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Mix the fish slices with salt, turmeric powder and a little bit of the chilli paste. Set aside.
    2. Heat a kadhai/korai with oil. Add the onions, and then add the tomatoes when the onions soften up a bit. Stir and add the onion-garlic paste, red chilli paste and coriander paste. Add a bit of water and stir.
    3. Cook until the water dries up to form a thick gravy.
    4. Add the sheem/hyacinth beans and cauliflower/fulkopi and water. Put the lid on and allow the vegetables to boil. When bubbles start to form, add the fish slices.
    5. Cook until the sheem and fish have cooked well, and there is a medium gravy.
    6. Garnish with coriander leaves and serve.

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