ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Shutki Bhuna Chorchori
Spicy Dried Fish Stir-fry
A fiery and intensely flavored stir-fry made with dried fish (shutki), onions, garlic, and a generous amount of chilies. It's a polarizing dish, loved by those who appreciate its pungent aroma and taste.
ð§ ææ
- 150 g Dried fish (shutki)(e.g., Loitta, Chingri; cleaned and cut into pieces)
- 2 medium Onions(sliced)
- 8-10 pieces Garlic cloves(chopped)
- 1 inch Ginger(grated)
- 6-8 pieces Green chilies(slit or chopped)
- 1-2 tsp Red chili powder(adjust to taste)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- to taste Salt
- 4-5 tbsp Mustard oil
- 1/2 cup Water(approx.)
ðšâð³ äœãæ¹
- 1
Rinse the dried fish thoroughly under running water. If using very pungent varieties, you might want to soak them in warm water for 15-20 minutes, then drain and rinse again. Cut into desired pieces.
- 2
Heat mustard oil in a pan or wok over medium heat. Add sliced onions and sauté until translucent.
- 3
Add chopped garlic and grated ginger. Sauté for a minute until fragrant.
- 4
Add the dried fish pieces to the pan. Stir and fry for 2-3 minutes.
- 5
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes, allowing the spices to coat the fish.
- 6
Pour in about 1/2 cup of water. Add the slit green chilies. Bring to a simmer, then cover the pan and cook on low heat for about 20-25 minutes, or until the fish is tender and the water has mostly evaporated, resulting in a thick, gravy-like consistency.
- 7
Stir occasionally to prevent sticking. Adjust seasoning if needed.
- 8
Serve hot with plain rice. This dish is known for its strong aroma and flavor.
ð¡ ããã®ã³ã
- âThe pungency of dried fish varies greatly. Choose a type you are familiar with or start with milder options.
- âBe cautious with the amount of chilies; it's meant to be spicy.
- âMustard oil is crucial for the authentic flavor of this dish.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Some recipes add a few pieces of small potatoes or eggplant to the chorchori.
- A small amount of tamarind pulp can be added for a tangy note.