Recipe

Ayer Mas Uri Bisi

A vibrant fish curry that couldn’t be easier to make, with any bengali fish you have on hand, with a few key kitchen ingredients like onions, chillies and turmeric.

AuthorHungry HusbandCategoryDifficultyIntermediate

A vibrant fish curry that couldn’t be easier to make

Mas and Uri Curry
Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
 68 Ayer Mas
 0.50 tsp Fine Sea Salt
 1 tsp Turmeric
 0.50 cup Cooking Oil
 1 Chopped Onion
 35 Garlic Cloves Minced (optional)
 2 tsp Red Chilli Powder
 1 tsp Kashmiri Red Chilli Powder
 0.50 tsp Cumin Powder
 1 cup Freshly Chopped Coriander
 2 cups Boiled Water
 1 Packet of frozen uri bidi (Ibco brand)
 35 Slit Green Chillies
1

Marinate the washed, cleaned and dried fish with 1tspn salt and 1tspn of turmeric an leave aside for at least 15minutes.

2

The sauce: add oil into a medium sized pot and once its heated up you can add the garlic if you are using it. If not add the onions and begin to brown with 1tspn salt.

3

To help the browning process you can add water intermittently as it dries up to help prevent the onions from burning. This can take up to 20minutes.

4

Prepare the uri bisi: boil the beans for 5 minutes and discard the water. The water will be foamy and pungent. This will destroy the curry so discard immediately. and drain and put aside.

5

Once the onions have nicely browned and you have achieved a caramel colour add the chilli powder and the kashmiri chilli powder. This process is what gives fish curries that gorgeous red colour by burning off the red spices you are literally colouring your curry.

6

After 3minutes of stirring on high heat you can add a little more water and add the cumin powder. Cooking off the raw spices is an essential part of cooking curry as you want to eradicate the gritty taste of the spices. Small drops of water help you not to burn the base of this dish.

7

Add the drained beans and stir for 2minutes.

8

Add the marinated fish and coat it all very quickly so it does not fall apart in the rich sauce for another 2minutes.

9

Add 2cups of coiled water and let the entire dish boil on high flame for 5minutes. Turn the flame on low and simmer for 15minutes.

10

Just before you turn the hob off, check salt to taste and garnish with coriander and green chillies. The curry is ready to eat although in our tradition we like the dish to sit overnight and mature its flavours. Serve hot with white basmati rice and enjoy an dif you’re daring you can enjoy this with a fiery Bangladeshi naga chilli - ITS MIND-BLOWING YAAR!

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Ingredients

 68 Ayer Mas
 0.50 tsp Fine Sea Salt
 1 tsp Turmeric
 0.50 cup Cooking Oil
 1 Chopped Onion
 35 Garlic Cloves Minced (optional)
 2 tsp Red Chilli Powder
 1 tsp Kashmiri Red Chilli Powder
 0.50 tsp Cumin Powder
 1 cup Freshly Chopped Coriander
 2 cups Boiled Water
 1 Packet of frozen uri bidi (Ibco brand)
 35 Slit Green Chillies

Directions

1

Marinate the washed, cleaned and dried fish with 1tspn salt and 1tspn of turmeric an leave aside for at least 15minutes.

2

The sauce: add oil into a medium sized pot and once its heated up you can add the garlic if you are using it. If not add the onions and begin to brown with 1tspn salt.

3

To help the browning process you can add water intermittently as it dries up to help prevent the onions from burning. This can take up to 20minutes.

4

Prepare the uri bisi: boil the beans for 5 minutes and discard the water. The water will be foamy and pungent. This will destroy the curry so discard immediately. and drain and put aside.

5

Once the onions have nicely browned and you have achieved a caramel colour add the chilli powder and the kashmiri chilli powder. This process is what gives fish curries that gorgeous red colour by burning off the red spices you are literally colouring your curry.

6

After 3minutes of stirring on high heat you can add a little more water and add the cumin powder. Cooking off the raw spices is an essential part of cooking curry as you want to eradicate the gritty taste of the spices. Small drops of water help you not to burn the base of this dish.

7

Add the drained beans and stir for 2minutes.

8

Add the marinated fish and coat it all very quickly so it does not fall apart in the rich sauce for another 2minutes.

9

Add 2cups of coiled water and let the entire dish boil on high flame for 5minutes. Turn the flame on low and simmer for 15minutes.

10

Just before you turn the hob off, check salt to taste and garnish with coriander and green chillies. The curry is ready to eat although in our tradition we like the dish to sit overnight and mature its flavours. Serve hot with white basmati rice and enjoy an dif you’re daring you can enjoy this with a fiery Bangladeshi naga chilli - ITS MIND-BLOWING YAAR!

Ayer Mas Uri Bisi

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