Sheem Bichi diye Maach – Fish Curry with Hyacinth Bean Seeds
Bangladeshi Sheem Bichi diye Maach
There are days when I crave the simple, wholesome meals I grew up eating in Bangladesh. I think back to our family lunches — all of us gathered around the table arrayed with dishes my mom and grandmother had put thought and love into, guided by the seasons and what fresh fish or vegetables were available. One dish I especially long for (that literally makes my mouth water when I think about it) is sheem bichi diye maach — a light curry made with fish and the seeds of hyacinth beans, finished with a generous sprinkle of fresh cilantro.
The delicate sheem bichi adds a subtle crunch and a light, earthy flavor that lifts the sauce. Combined with tender fish and bright green cilantro, the result is nothing short of divine. In my memory the lazy golden light of the afternoon streams in through the big glass windows of our dining room as we sat savoring our weekend lunch, the highlight being the Sheem Bichi diye Maach.
I made sheem bichi diye maach for some of my American friends for a taste test I was doing, and to my surprise this was their favorite. They described it as “comforting.” That word struck me — because for me, this dish is comforting, deeply wrapped in the warmth of childhood memories and the presence of my mother and grandmother. My friends had no association with this dish, and yet its flavors resonated with them. That made me realize just how universally comforting the taste of sheem bichi diye maach can be, even to a western palate.
What is sheem bichi?
Sheem bichi are beans or seeds inside the pods known as sheem in Bengali — called hyacinth beans or flat beans in English. The word bichi means “seed.” These broad, flat, fleshy beans are perfect for light curries; they soften in the cooking liquid, adding a clean, fresh flavor to the sauce.
Fresh sheem is seasonal in New York, available only during the warmer months at Bangladeshi grocery stores. But luckily, the seeds (sheem bichi) are sold year-round in the frozen section of these stores and can even be ordered online. They’re especially delicious when cooked in curries like this one, paired with fish (or maach, in Bengali). Though the term “hyacinth bean” is used in English, the variety grown in Bangladesh is quite different from the one traditionally found in the U.S. The American version — purple and often grown as an ornamental plant — dates back to the early 1800s and was even cultivated by Thomas Jefferson at Monticello. That variety is edible but bitter and must be cooked carefully to remove toxins. The Bangladeshi sheem, on the other hand, is deep green, not bitter at all, and completely edible — making it more suited to daily cooking.
Back in Bangladesh, we made this dish with a type of carp called rui (or rohu). While frozen rui is available in Bangladeshi stores in the U.S., I find the texture and taste lacking. Instead, I use fleshy, firm fish like red snapper, which holds up well in the curry and pairs beautifully with the beans.
I truly love the simplicity of sheem bichi diye maach. Thanks to frozen seeds, it comes together quickly — unlike back home, where removing and prepping the seeds was a labor of love. If you’ve never tried it before, I highly recommend it. If you’re unable to find sheem bichi, you could still make this recipe by substituting navy beans. The sauce should be thin and light, and the fresh cilantro at the end isn’t just a garnish — it’s essential to the flavor. Serve it simply, with plain rice.
Sheem Bichi diye Maach – Bangladeshi Fish Curry with Hyacinth Bean Seeds
SERVES: 4
INGREDIENTS
- 1¼ cup (approx. 10 oz) sheem bichi (beans inside pods of broad beans or hyacinth beans; you could substitute navy beans)
- 1 pound firm fish like rui, red snapper or tilapia, thickly sliced fillets (like cubes)
- 1 cup shallots, thinly sliced
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 bay leaves
- 1 whole dried red chili
- 1½ teaspoon salt, or to taste
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ¼ cup cherry tomatoes, sliced into halves (you can use a regular tomato instead, chopped into small pieces)
- 5 tablespoons olive oil (or other oil)
- ¼ cup chopped fresh cilantro
Fried garlic topping (optional)
- 3 cloves of garlic, thinly sliced
- 2 tablespoons oil
METHOD
- Rinse the fish pieces under cold water and let it soak for about 5 minutes, changing the water a couple of times (this step helps reduce any fishy smell).
- Remove fish from water, pat dry on paper towel, then rub in 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Let it sit.
- Thinly slice shallots, mince garlic and ginger.
- Soak the frozen sheem bichi (flat beans seeds) in water to thaw. When thawed, drain water and set aside.
- In a wide bottom pot, heat 4 tablespoons oil on medium high heat. When hot, add fish pieces and fry for about 3 minutes on each side. Remove fried fish from pan.
- Add 1 more tablespoon of oil to the pan, heat and then sauté shallots until softened. Add garlic, ginger and stir fry for 2 minutes.
- Add bay leaves, dry whole chili, and stir fry for a minute.
- Add remaining powdered spices and salt. Stir fry for 30 seconds.
- Do koshano technique with the ingredients in the pot: add a tablespoon of water stirring until absorbed, then add another tablespoon and repeat the process for about 5-8 minutes until the smell of raw spices disappears and the ingredients have melded together (see photo for step 9).
- Add sheem bichi and sauté for couple of minutes.
- Add sliced cherry tomatoes and 2 cups of water. Stir thoroughly and cook for a couple of minutes on medium high heat.
- Add fish, stir thoroughly, cover. Reduce heat to low setting, cover and cook for 10 minutes. Turn the fish pieces over half-way through. Don’t overcook as the sheem bichi will disintegrate.
- Optional: While the fish is cooking, thinly slice 3 cloves of garlic and fry in about 2 tablespoons of oil until crisp. Remove from the oil. When serving the dish, add fried garlic slices on top. If you’re not a fan of garlic you can skip this step.
- When fish is cooked through, add chopped cilantro. Serve with plain white rice.
