Dried fish pops up in cuisines across the globe. It helps mitigate the occurrence of heart attacks and keeps the body’s circulation functioning well. In India, there are plenty of savvy recipes prepared out of dried fish across many cultures. Bengalis especially “Sylhetis” call it “Shutki” and the word resonates the overpowering smell that emanates when being cooked. There are various type of dried fish available like chingri shutki (dried prawn), bhetki shutki, ilish shutki (dried hilsa), shidol shutki and loitta shutki (dried bombay duck or bombil or bumla).
Today we will focus on “Shutki Chutney” made out of Shidol, also known as “Chepa” or “Puthi”. Shidol is nothing but the freshwater Punti fish, the scientific name for which is Puntius sophore, and the common English name is Pool Barb. Shidol is popular amongst the communities of Khasis, Tripuris, Kacharis, and Manipuris, in North East India.
Chepa Shutki Chutney - Shidol
- 50 gm Shidol (Chepa Shutki) 5-6 small fishes
- 5-6 medium size Onions
- 15-20 cloves Garlic
- 10 Green Chillies
- 1 tbsp Kashmiri Lal Mirch (Chilly Powder)
- 1 pinch Sugar
- 50 gm Cooking Oil
- 1 tbsp Turmeric (Haldhi) Powder
- Salt To taste
- Keep all the ingredients ready
- Soak shidol in warm water and clean it by removing the head ad skin
- Mix onion, garlic and green chilies in mixer to a fine paste
- Heat oil in a pan
- Add the fish and fry for sometime
- Add the paste to the fish and stir well
- Now add turmeric, salt and kashmiri mirch as per taste
- Stir so that all the ingredients gel properly
- Reduce the flame and continue stirring occasionally
- When the fish starts to stick to the pan, add 1/4 cup of water
- Add pinch of sugar and let it cook well
- When water dries up and oil emanates from the fish, then your "Shutki Chutney" is ready. Serve hot.