Recipe: Perfect Shutki Maach Bata

Shutki Maach Bata. Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying racks are known as fish flakes. Cod is the most common fish used in stockfish production, though other whitefish, such as pollock, haddock, ling and tusk, are also used.

The version that I enjoy eating and cooking most uses very few ingredients. It is a rather spicy mishmash of dry fish, rich in taste and is marked by profusion of onion, garlic and dry red chilies,all used to cut down the pungent odor of the dry fish. This is generally known as Shutki bhorta /bata /bhuna(mishmash) in Bangladeshi cuisine,and as. You can have Shutki Maach Bata using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Shutki Maach Bata

1. Prepare 1 cup of dry fish (I used dry shrimps).
2. You need 4-5 of garlic cloves.
3. Prepare 2-3 of green chilies.
4. Prepare 2-3 tbsp. of mustard oil.
5. Prepare 1 tsp. of nigella seeds (kalonji).
6. Prepare 1/4 tsp. of asafoetida (opt).
7. You need 1-2 of onion, chopped.
8. You need 1/2 tsp. of turmeric powder.
9. You need to taste of salt.
10. Prepare 1 tbsp. of coriander leaves, chopped.
11. Prepare 1 tsp. of mustard oil to garnish.

This pure salted Illish Shukti Maach (Hilsa Dry Fish) is, first, cleaned and then dried in the sun with no chemical added while preparing it. Hence this has resulted in the never ending finger-licking taste experience in every customers taste buds who has ever tasted the products. Ingredients: Shutki(Dried fish) Tok Doi(Yogurt) Sorsher Tel / Any cooking oil. Piyaj Bata(Grated Onion) Lanka Bata(Grated Chilli, Green/Red Both) Salt & Sugar to taste.

Shutki Maach Bata instructions

1. Wash the dry fish nicely under running water. Drain well and grind along with garlic and green chilies into a smooth paste. Keep aside..
2. Heat mustard oil in a pan and temper with nigella seeds and asafoetida. Add the onion and saute till light brown..
3. Add the ground paste, salt & turmeric powder. Saute on a low flame till dry..
4. Add coriander leaves and give it a toss..
5. While serving, drizzle some mustard oil over the the bata (chutney). Enjoy with hot steamed rice..

Shutki Chingri Bhorta (also known as Dried Shrimp Paste). Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks, and Potato) Shorshe Bata diye Parshe Macher Jhal (Also known as Mullet Fish in Mustard Gravy) Bhetki Begum Bahar (Also known as Fish Begum Bahar). Bangladesh is a country with thousands of rivers and ponds and is notable for being a fish-loving nation, acquiring the name "Machh-e Bhat-e Bangali" which means, "Bengali by fish and rice". Or getting beat with a hawai sandal purchased from Bata. Or getting beat with a hawai sandal purchased from Bata..