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Shutki Bhorta

Servings 3 - 4
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

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

  • Soak dried fish in water to soften. Remove bones and set aside.
  • Heat mustard oil in a frying pan. Add onions, garlic, and red chilli powder. Sauté until fragrant and onions are golden.
  • Sprinkle a little water to prevent sticking and continue stirring until the oil separates and the mixture is well-cooked.
  • Add the soaked, de-boned Shutki to the pan. Mix thoroughly and cook until flavours blend well.
  • Serve warm or at room temperature with plain rice.

Notes

Air the dried fish outdoors or lightly toast before soaking to reduce odor. Increase green chillies or use roasted dried red chillies for an extra kick. Mustard oil adds pungency—heat until just smoking to mellow the flavour.
Shutki Bharta is a fiery, bold, and deeply aromatic mashed dry fish that holds a legendary place in rural and coastal Bangladeshi cuisine. Passed down through generations, Shutki Bharta carries the flavours of the land, river, and sea, and tells stories of coastal survival, resilience, and culinary authenticity.
Author: Sonya Panni
Course: Side Dish
Cuisine: Bangladeshi