Shutki Bhuna
A pungent and intensely flavorful dry curry made with dried fish (shutki), onions, garlic, and a blend of spices. It's a delicacy for those who appreciate strong flavors.
🧂 Ingredients
- 150 g Dried fish (Shutki)(e.g., Loitta, Chingri, or mixed; cleaned and cut into pieces)
- 3 large Onions(thinly sliced)
- 8-10 cloves Garlic cloves(minced)
- 1 tbsp Ginger paste
- 4-5 slit Green chilies(adjust to taste)
- 1 tsp Turmeric powder
- 1 tsp Red chili powder(optional, for extra heat)
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1/4 cup Mustard oil
- 1/2 cup Water(or as needed)
- to taste Salt(use sparingly as dried fish is salty)
👨🍳 Instructions
- 1
Rinse the dried fish thoroughly under running water several times to remove excess salt and impurities. Soak in warm water for about 15-20 minutes, then drain well. If using very strong-smelling shutki, you might want to boil it briefly in water with a little salt and turmeric.
💡 Tip: Proper cleaning is essential to manage the strong aroma and saltiness. - 2
Heat mustard oil in a pan or wok over medium heat. Add the sliced onions and sauté until they turn translucent and slightly golden.
- 3
Add minced garlic and ginger paste. Sauté for another 2-3 minutes until the raw smell disappears.
- 4
Add turmeric powder, red chili powder (if using), coriander powder, and cumin powder. Stir well and cook for a minute until the spices are fragrant.
- 5
Add the cleaned and drained dried fish pieces to the pan. Gently toss to coat the fish with the spice mixture.
💡 Tip: Be gentle to avoid breaking the fish too much. - 6
Add the slit green chilies, salt (be cautious), and about 1/2 cup of water. Stir everything together.
- 7
Cover the pan and let it simmer on low to medium heat for about 30-40 minutes, stirring occasionally. The goal is to cook the fish until it's tender and the water has mostly evaporated, creating a thick, bhuna-style gravy.
💡 Tip: The 'bhuna' style means cooking until the oil separates and the mixture is dry and well-fried. - 8
If the mixture becomes too dry before the fish is cooked, add a little more hot water. Continue cooking until the oil separates and the shutki is well-cooked and fragrant.
💡 Tip: The final consistency should be a thick, almost dry curry. - 9
Serve hot with plain rice. This dish is known for its strong aroma and taste.
💡 Tip: Shutki Bhuna is an acquired taste and is best enjoyed with plain rice to balance its intensity.
💡 Pro Tips
- ✓Ventilate your kitchen well when cooking shutki due to its strong smell.
- ✓Different types of dried fish have varying saltiness and textures; adjust cooking time accordingly.
- ✓Some people add a little tamarind pulp for a tangy flavor, but this is optional.
🔄 Variations
- Add a few small pieces of eggplant or potatoes towards the end of cooking.
- A sprinkle of toasted cumin powder at the end can enhance the aroma.