Shutki Maach Bata (Dry Fish Chutney - Bangladeshi Style)

          Shutki Maach Bata or Dry Fish Chutney is quite popular among the Bangal / Bati community of Bangladesh. Many varieties of shutki are available. But today I tried with dried shrimps, my favourite. A drizzle of some mustard oil over the end product enhances the flavour. So do give it a try and enjoy with hot steamed rice. It is simply divine. Check out the step by step pictorial recipe to prepare this Bong delicacy.

          
           Generally this dish is cooked very spicy with good quantity of oil, onion and garlic to camouflage the odour. But I used less of them to suit my palate and went in for green chilies instead of red chilies that is typically used. 

          This traditional dish is also prepared as a curry / gravy with or without any veggies added to it. Dry fish in its uncooked form has a severe pungent smell, but if cooked turns into a yummy dish not to be missed.

• 1 cup dry fish (I used dry shrimps)
• 4-5 garlic cloves
• 2-3 green chilies
• 2-3 tbsp. mustard oil 
• 1 tsp. nigella seeds (kalonji)
• 1/4 tsp. asafoetida (opt)
• 1-2 onion, chopped
• 1/2 tsp. turmeric powder 
• salt to taste 
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. mustard oil to garnish

         Wash the dry fish nicely under running water. Drain well and grind along with garlic and green chilies into a smooth paste. Keep aside. 

          Heat mustard oil in a pan and temper with nigella seeds and asafoetida. Add the onion and saute till light brown. 

         Add the ground paste, salt and turmeric powder. Stir fry on a low flame till dry. Add coriander leaves and give it a toss. 

          While serving, drizzle some mustard oil over the bata (chutney) and enjoy with hot steamed rice. 

                      Wash dry fish nicely under running water. Drain well & grind with garlic
                      and green chilies into a smooth paste. Keep aside. 

                      Heat mustard oil & temper with nigella seeds & asafoetida. Add onion 
                      and sauté till light brown. 

                        Add ground paste, salt & turmeric powder. Sauté on low flame till dry.

                       Add coriander leaves and give it a toss. 

                       While serving, drizzle some mustard oil over the bata (chutney).

                                  Enjoy with hot steamed rice.