Bangla Fish with Uri (Green Hyacinth Beans)

Prep Time: 15 minutes Cooking time estimate: 30-35 minutes

Ingredients:

• 4 slices of preferred fish , cut to preferred size. (i've chosen Mirgal/Mirka)

• 1.5 curry spoons of cooking oil

• Half a bulb of fresh garlic, chopped or blended

• 1.5 medium onions, blended

• Handful of green chillies, halved

• 10-15 hyacinth beans, prepared and halved.

• Coriander to garnish.

• Water throughout cooking.

Herbs & Spices:

• 2 bay leaves

• Salt to season

• 0.5 tspn Chilli powder

• 0.5 tspn Turmeric powder

• 0.5 tspn mixed powder

  
  

Preparation:

1. Descale fish, and in a bowl add a teaspoon of turmeric powder and a teaspoon of salt. Allow to soak for 10 minutes to rid of any sea smells. Wash and rest in a colander.

2. Prepare the Uri (Beans) by cutting the top tip and peeling down the side, like a banana. Repeat on the other side.

   Note: make sure to hold up your beans to see if there are any insects or if they have rotted.

Method:

1. First, add the oil and fresh garlic in a medium to large pan, and allow to fry in the oil until golden.

2. Add in the onions, salt, and bay leaves and stir until the onions have softened and browned.

3. Once browned, add the spices and cook the spices for a few minutes. Add a little water to avoid burning.

4. Next, add the Uri (hyacinth beans) and let cook with lid on for 10 minutes, stirring occasionally. Add a bit of water to avoid burning.

5. Add in the fish and the green chillies, and cook further for another 10 minutes on low to medium heat. Add water until the fish is covered and stir gently. Do not overcook the fish or it will break.

6. Add half of your chopped coriander to the dish and stir. Top the rest to garnish on top.

Best served with fresh white rice.