👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Proper cleaning is essential to manage the strong aroma and saltiness.
2. 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. 3

   Add minced garlic and ginger paste. Sauté for another 2-3 minutes until the raw smell disappears.

4. 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. 5

   Add the cleaned and drained dried fish pieces to the pan. Gently toss to coat the fish with the spice mixture.

   💡 Proffstips: Be gentle to avoid breaking the fish too much.
6. 6

   Add the slit green chilies, salt (be cautious), and about 1/2 cup of water. Stir everything together.

7. 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.

   💡 Proffstips: The 'bhuna' style means cooking until the oil separates and the mixture is dry and well-fried.
8. 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.

   💡 Proffstips: The final consistency should be a thick, almost dry curry.
9. 9

   Serve hot with plain rice. This dish is known for its strong aroma and taste.

   💡 Proffstips: Shutki Bhuna is an acquired taste and is best enjoyed with plain rice to balance its intensity.