Shutki or Dry Fish has this typical smelly characteristics, a pungent smell that may evoke nausea in its uncooked form. Before marriage, I never had Shutki, it was never an item in my Mom's or even in my Grandmom's kitchen. After marriage, my Mother-in-law asked me affectionately whether I like to have it once and the adventurous foodie in me jumped out of excitement, why not. Yes, it smells terrible, you feel like, your kitchen exhaust is not working at all, whole house is filled with the pungent fishy odour, but once it is done, and once you have it with your plain rice, you will reach heaven. You need to cook it with lots of chilli and garlic, two must must ingredients to tame the smell and enhance the taste. Once I have started loving it, there is no looking back. I picked up the recipe from my Mother in law, she usually cooks it with Brinjal. Here is her signature recipe.
This time, I tried mashing it with masalas, and it tastes awesome. You can have it with rice, or use it as a chutney or side dish with your dal and rice.
To remove the smell, soak the dry fish in water after micro it for 3 minutes. Terrible smell, remember !! :-D
Discard the water, then fry the soaked dry fish in mustard oil till golden.
Remove from heat and keep aside.
Once it is cook, mash it in a grinder with lots of green chillies, and keep aside.
In the same pan, add some oil, then add a green chilli with kalonji seeds / kalojire. Once it splutters, add onions with a pinch of salt and fry till golden. Next goes the ginger garlic paste followed by chopped tomatoes.
When tomatoes are cooked, add salt, turmeric and coriander powder and fry well.
Next add the fish mash with sprinkle of water. Mix well with the spices and continue frying.
Fry till oil comes out of the mash. Adjust the seasoning. The dish should be Bharta type.
Serve with plain rice and some more green chilli.
This time, I tried mashing it with masalas, and it tastes awesome. You can have it with rice, or use it as a chutney or side dish with your dal and rice.
Ingredients
- Dried fish, Bombay Duck - 5-6 piece
- Onion - 4, chopped
- Garlic Paste - 1 tbsp
- Ginger Paste - 1 tsp
- Tomato - 1, chopped
- Green Chilli - as per taste
- Salt
- Turmeric
- Coriander Powder
- Mustard oil
To remove the smell, soak the dry fish in water after micro it for 3 minutes. Terrible smell, remember !! :-D
Discard the water, then fry the soaked dry fish in mustard oil till golden.
Remove from heat and keep aside.
Once it is cook, mash it in a grinder with lots of green chillies, and keep aside.
In the same pan, add some oil, then add a green chilli with kalonji seeds / kalojire. Once it splutters, add onions with a pinch of salt and fry till golden. Next goes the ginger garlic paste followed by chopped tomatoes.
When tomatoes are cooked, add salt, turmeric and coriander powder and fry well.
Next add the fish mash with sprinkle of water. Mix well with the spices and continue frying.
Fry till oil comes out of the mash. Adjust the seasoning. The dish should be Bharta type.
Serve with plain rice and some more green chilli.
No comments:
Post a Comment