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For those who don’t know, Bengalis from different regions and cultural backgrounds boast of different culinary traditions. Predominantly among us, the Ghotis (West Bengalis) and Bangals (East Bengalis) make for the two groups with some of the richest food cultures. The differences in cooking methods and use of similar ingredients marks quite the border between these food cultures. And yet, there are some delicacies that belong to one side and are enjoyed by all. Shutki Chorchori is one of those dishes.
Shutki fish, an extremely small and pungent fish variety, is basically an East Bengali or Bangal delicacy. The fish are pungent, even stinky, because they are fermented or preserved. Because they are fermented, the cooking of the fish might be a smelly process, but the results are intensely delicious. In most cases, very small fish like Puti or even prawns, are coated with salt and then sundried for a few days.
So, Shutki fish is freshly caught and immediately washed, processed and sundried—keeping its flavours alive and kicking. The process of sun drying removes the moisture from the fish, which in turn increases its shelf life. Shutki fish is therefore stored away in airtight jars until you want to take them out for a special occasion. Just like with all fermented ingredients, Shutki fish is an acquired taste. Whether you make curries or a dry mish-mash with them, everybody is going to know that you are cooking and eating them because of the smell.
Every Shutki fish dish tastes really good with plain boiled rice. If you want to try this recipe, you can get any variety of small fish which is fermented and cook it up. While Puti is easily available in Eastern India, you can try the recipe with Loitta or Bombil Duck in Western India. Both these fish varieties are fermented in the coastal areas. Here’s the simplest Shutki Chorchori recipe for you to try at home.
Ingredients:
1 cup fermented puti or bombil duck
1 cup onions, chopped
5-6 garlic cloves, finely chopped
2 green chillies, finely chopped
½ tsp red chilli powder
½ tsp turmeric powder
Salt, to taste (optional)
2 tbsp mustard oil
2 cups water
Method:
1. Place the water in a pot, bring it to a boil, then add the fermented fish. Let the fish boil for 2-3 minutes, then drain them for later use.
2. Heat mustard oil in a wok. Add onions, green chillies and garlic to the oil and saute.
3. Once the onions start turning brown, add the turmeric powder, red chilli powder and salt.
4. Mix well and fry the spices with the onions for a minute.
5. Now, add the fermented fish and mix well.
6. Cover and cook the fish for 5 minutes. Open to check if the fermented fish is fully cooked.
7. If the fish is cooked, fry it for 2 more minutes and serve hot with plain rice.
