Sheem diye Macher Jhal
Bengali Fish Curry with Flat Beans (Sheem diye Macher Jhal)
Yes, with a tweak: request *minimal* flat beans (sheem) as they can be higher in carbs in large quantities. About 10g net carbs per serving.
What it is
A flavorful and moderately spicy fish curry where a firm white fish (like Rohu or Katla) is cooked with seasonal flat beans (sheem) in a mustard oil-based gravy, flavored with kalonji, green chilies, and turmeric.
Key ingredients
Fish (Rohu/Katla), sheem (flat beans), mustard oil, kalonji (nigella seeds), green chilies, turmeric powder, salt.
How to make it keto
Crucially, request *minimal* flat beans (sheem) as they can be higher in carbs in large quantities. Ensure no potatoes or other high-carb vegetables are added. Request a thinner, spicier gravy without excessive onion/tomato paste.
Say this to the waiter (Bengali)
Sheem diye Macher Jhal-e sheem kom deben, alu debe na, ebong jhol-e peyanj-tomato bata kom hobe.
For Sheem diye Macher Jhal, please use minimal sheem, no potatoes, and a thinner gravy with less onion/tomato paste.
Watch out for
Flat beans (sheem) contribute carbs; large quantities should be avoided. Potential for potato inclusion, or excessive onion/tomato paste for gravy.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Bengali menuAll 253 Bengali dishes ›
