Fishy Affair: Famous Shutki Machh Bata Every Fish Lover Should Try

East India’s relationship with dried fish is something that has been celebrated for ages. And with the world moving towards celebrating and discovering the stinky glory of foods like kimchi and blue cheese, recognizing and acknowledging the age-old dried regional cuisine is a must. Be it Odisha’s sukhua or Bengal’s shutki, dried and cured fish has been a vital part of East Indian cuisine. This dish- Shutki Machh Bata is loaded with garlic-y flavours and is pungent and delicious as well. With green chillies and mustard oil, the dish is rustic and must-have with Dal-Bhaat in the Eastern parts of West Bengal. We have the recipe for you to try this dish at home. We hope you treat your tastebuds with delicious flavours by trying this recipe at home.

INGREDIENTS

· 200 grams shutki (dry-cured fish)

· ½ tsp turmeric powder

· 6-7 green chillies

· 1 ½ garlic

· Salt, according to taste

· 150 grams of onions

· 100 ml mustard oil

· 2 dried chillies

· A pinch of kalonji

· 1 tomato, chopped

· 1 tsp chilli powder

· 1 tsp Kashmiri red chilli powder

For the onion paste

· 1 onion

· 3-4 cloves of garlic

· 2 green chillies

METHOD

1. Cut the shutki and soak them in water for about 30 minutes. Rinse them till there is no sand and grit.

2. Boil the shutki with salt and turmeric for 5 minutes. Once the fish is boiled, drain the water and coarsely grind them with green chillies and garlic.

3. Add the ingredients for the onion paste to a grinder jar and blitz them to a fine paste.

4. Fry the boiled shutki on a pan with mustard oil for 5 minutes and set aside.

5. Add mustard oil to a hot pan. Next, add the sliced onions and saute them till they are golden brown.

6. Now, add the onion-chilli-garlic paste and cook on medium heat till the raw smell disappears.

7. Add salt, turmeric powder, chilli powder and red chilli powder and saute for 7-8 minutes.

8. Now, add the chopped tomatoes and coom till they are soft; add the fried shutki.

9. Keep cooking on low heat without adding extra water. Stir constantly to avoid a burnt bottom.

10. Cook it till you attain a dark red colour and remove it from heat.

Regionally, shutki machh bata is served with bhaat and mosur dal (masoor dal). You can also have it as a side dish with rice and dal. Add or reduce the spices according to your preference and have a hearty meal.