A Bengali's Connection to Dried Fish
Bengalis, known for liking fish, have a special connection to shutki, which is dried fish. This dish, coming mostly from the coastal areas of East and West Bengal, has a distinct taste that has pleased many for years.
There are certain coastal areas which include Digha, Sankarpur and Cox’s Bazar which are famous for making different varieties of dried fish such as Loitta, Chingri (prawn) , Ilish and Chepa. Making dried fish is a careful process, involving thorough cleaning and drying to keep its taste and texture.
Though the smell of dried fish can be unappealing to some, the result is a delightful treat. To cook an easy but tasty dried fish meal, you will need:
Any Dried Fish
Chopped onion
Minced garlic
Mustard oil (or your chosen oil)
Green chilies
Chopped tomatoes
Salt
Cumin powder
Here's how to prepare it:
Sauté the Aromatics:
Put oil in a pan then put onion and garlic in it. Sauté until golden brown.
Fry the Fish:
Add the cleaned dried fish to the pan and fry until slightly browned.
Add the Spices:
Put the cumin powder, tomatoes and salt into the mixture.
Simmer and Serve:
Put a little water, and let it simmer on low heat for about 4-5 minutes.
This flavourful dish is best paired with steamed rice to complete a traditional Bengali meal.