Bengali Shutki Dried Fish Curry

Shutki / Hutki Curry with mukki and lothi. Bengali home style dried fish curry with eddo and green beans. A spicy curry with no oil.

Shutki: the notorious dish of the Bengal. A rich and pungent stock is made using dried fish which is then used to flavour a fish curry using a variety of vegetables. In this recipe I used eddo (mukki) and the shoots of the eddo plant (lota). As there is no oil in this curry, it is not as heavy as other Bangladeshi dishes, and the addition of the famous Bengali Naga chilli provides a unique fragrance and punch of heat. Naga in English, is known as the Ghost Pepper, apparently the hottest pepper in the world! For those who love this dish, there is nothing that comes close to it and thankfully for you guys, I just so happen to one of those people.

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FREE Essential Bangladeshi Cooking E-Book

Essential Bangladeshi Cooking Free E-Book

Greetings, all! I’m very excited to share today’s post with you. Over the past year, I have published a selection of recipes on my website which I would consider to be ‘Essential Bangladeshi Recipes’. They are ideal for beginners or serious cooks with an in interest in world cuisines. I thought it would be convenient to compile these recipes in one e-book which you can keep on your laptop, smartphone, tablet, whatever sparkly digital device they come up with to allow easy access. 

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Chelapata maas di shatkhora (No Oil Minnow Fish Curry)

chelapatha-fish-curry-bengali-shatkhora

You know what really gets my goat? When I hear a lot of younger Bengalis these days defiantly declare a profuse dislike of fish. It is sadly a common complaint that plagues many of those in my generation. In case you haven’t figured out by now, I loove fish! As I’ve mentioned a few times before, it is the huge diversity of fish dishes that makes Bangladeshi food distinctly stand out from its South Asian counterparts.

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Ayr maas di aloo ar khomlar bakhol (Bengali Fish Curry with Potato and Orange)

        Happy Monday, readers! I don’t know about you, but last week flew by for me. I fully intended on posting a few more times last week, but somehow time eluded me. And it was a bit of a strange, up and down week, to be honest.   

In the early hours of Tuesday morning, I was awoken by a mosquito buzzing around my ear. I know what you’re thinking, are you vacationing in some exotic resort, Abida? The answer is no, dear reader,  I’m still in the concrete jungle of London, and the temperature has hardly been sweltering. It was only when I got out of bed and looked in the mirror that I realised that I had been bit on my eyelid, and my whole left eye had swollen up as a result. I looked like something between Quasimodo and a heavyweight boxer. Not an attractive sight at all.   

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Bengali Pabda Macher Jhol (Bengali Pabda Fish Curry)

It occurred to me recently that almost three whole months into my food blogging career, I still don’t have a single fish curry on here. Due to the geographical location of Bangladesh in the Bay of Bengal, freshwater fish is very commonly consumed, sometimes more than meat or chicken. This is something that has been exported with the Bangladeshi diaspora in the UK and beyond.

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