Bangladeshi Dried Red Chillies - Shutki Recipe

Welcome, food adventurers! Get ready to explore a dish that's a true staple in Bangladeshi homes: Shutki. This isn't just any meal; it's a vibrant, intensely flavorful journey, often starring dried red chillies that wake up every single taste bud. If you've ever been curious about the rich, spicy depths of Bengali cuisine, you're in for a treat. Shutki, or dried fish, might sound intimidating to some, but don't let its unique aroma fool you – once cooked, it transforms into an incredibly savory, umami-packed delight that's utterly addictive. We're talking about a dish that perfectly balances heat from red chilli powder with aromatic fish spices mix and the pungent kick of garlic. This recipe for a classic Shutki Bhuna (a spicy stir-fry) is designed to guide you through every step, ensuring you master this traditional delicacy and impress everyone at your table. Whether you're a seasoned chef or a beginner eager to try something new, we'll make sure your journey into the world of dried red chillies and dried fish is nothing short of spectacular.

Ingredients

• Dried Fish Preparation:
• 100g (3.5 oz) dried fish (such as Loitta/Bombay Duck or small dried shrimp), cleaned and cut into 1-inch pieces
• 2 cups (470 ml) hot water, for soaking
• Aromatics & Spices:
• 3 tablespoons vegetable oil
• 2 large onions, thinly sliced (about 300g or 10.5 oz)
• 1 tablespoon ginger paste
• 1 tablespoon garlic chilli paste (or 1 tbsp garlic paste + 1 tsp green chilli paste)
• 4-5 whole dried red chillies, stemmed and roughly broken (adjust to your spice preference)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chilli powder (or Kashmiri red chilli powder for color, if preferred)
• Salt to taste (start with 1/2 tsp, dried fish can be salty)
• Vegetables & Garnish:
• 2 medium tomatoes, chopped (about 200g or 7 oz)
• 3-4 green chilies, slit lengthwise (optional, for extra heat)
• 1/4 cup fresh cilantro, chopped, for garnish

Directions

1. Prepare the Dried Fish:
   1. Place the dried fish pieces in a bowl and pour hot water over them. Let them soak for 15-20 minutes. This helps rehydrate the fish and remove excess salt and some of the strong aroma.
   2. After soaking, thoroughly rinse the fish under cold running water multiple times. Gently rub the pieces to remove any sand, scales, or impurities. Drain well and set aside. Pro Tip: Ensure good ventilation in your kitchen during this step!
2. Sauté the Aromatics:
   1. Heat the vegetable oil in a large pan or kadai over medium heat.
   2. Add the sliced onions and sauté until they turn soft and translucent, about 5-7 minutes. Do not brown them.
   3. Stir in the ginger paste and garlic chilli paste. Cook for another 2-3 minutes until the raw smell disappears, stirring constantly to prevent burning.
3. Build the Spice Base:
   1. Add the broken whole dried red chillies, turmeric powder, cumin powder, coriander powder, and red chilli powder.
   2. Stir well and cook for 1-2 minutes, adding a splash of water (about 2 tablespoons) if the spices start to stick or burn. This helps toast the spices and release their full flavor, forming a rich spice blend for fish.
4. Add Tomatoes and Fish:
   1. Add the chopped tomatoes to the pan. Cook, stirring occasionally and mashing the tomatoes with the back of your spoon, until they break down and the oil separates from the masala (spice mixture). This should take about 8-10 minutes. This creates a delicious fried tomatoes recipe base.
   2. Gently fold in the cleaned and drained dried fish pieces. Mix well with the masala, ensuring each piece is coated.
5. Simmer to Perfection:
   1. Add about 1/4 cup (60 ml) of water. Bring to a gentle simmer, then reduce heat to low, cover the pan, and cook for 10-15 minutes. This allows the fish to absorb all the wonderful flavors and become tender. Stir occasionally to prevent sticking.
   2. Check for seasoning and add salt if needed (remember dried fish can be naturally salty). If using, add the slit green chilies in the last 5 minutes of cooking for an extra fresh kick.
6. Garnish and Serve:
   1. Remove from heat. Stir in the fresh chopped cilantro.
   2. Serve your piping hot Spicy Shutki Bhuna with steamed rice, roti, or paratha. Enjoy this authentic taste of Bangladesh!