A bold and flavourful Bengali mashed dried fish dish infused with mustard oil, garlic, and chilli-an intense taste of tradition.
Shutki Bhorta
Ingredients
- 6 pieces dried fish Shutki, preferably Chappa
- 2 onions sliced
- 2 cloves garlic minced
- 1 tbsp red chilli powder adjust to taste
- 2 tbsp mustard oil
- Salt to taste
Instructions
Prepare the Shutki:
- Soak dried fish in water to soften. Remove bones and set aside.
Cook the Base:
- Heat mustard oil in a frying pan.
- Add onions, garlic, and red chilli powder.
- Sauté until fragrant and onions are golden.
Add Water and Simmer:
- Sprinkle a little water to prevent sticking and continue stirring until the oil separates and the mixture is well-cooked.
Add the Shutki:
- Add the soaked, de-boned Shutki to the pan. Mix thoroughly and cook until flavours blend well.
Serve:
- Serve warm or at room temperature with plain rice.
Notes
- Shutki Tip: Air the dried fish outdoors or lightly toast before soaking to reduce odor.
- Spice Level: Increase green chillies or use roasted dried red chillies for an extra kick.
- Oil Tip: Mustard oil adds pungency—heat until just smoking to mellow the flavour.