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Shutki, which is a specially treated dry fish, is extremely popular in Bangladesh. Barisal and Chittagong is the main regions of Bangladesh from where shutki is exported. In Khulna, river fish is more readily available and consumed. Us Bangladeshis love our shutki. It has a very rotten smell but it is the smell that gives shutki it's own unique flavor. Shutki can be cooked with vegetables. Some also like to have it as bharta (mashed). Shutki goes perfect with just plain rice. Some also like to have it with panta bhaat, which is white rice soaked in water, alongside dal bharta and other vegetable bhartas. Shutki is a traditional favorite for us bengalis. It may be more popular in the rural areas of Bangladesh, but the city people have also learnt to eat it and devour the dish.
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Ingredients for
Shutki Begun Torkari (Dried Fish and Eggplant Curry)
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Chingri shutki (dried prawn)
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1/3 cup
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Eggplant
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300 gm
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Potato, cubed
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2
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Onions, thinly sliced
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1 tblsp
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Garlic, sliced
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1 tblsp
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Turmeric powder
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1/2 tsp
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Chili powder
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1/2 tsp
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Oil
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2 tblsp
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Salt
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to taste
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