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Loitta Shutki/ Hot Dried Bombay Duck Curry Cooked With Vegetables


In Bengali shutki means dried fish. There are various type of shutki (dired fish) available like chingri shutki( dried prawn), bhetki shutki (dried bhetki), ilish shutki( dried hilsa dipped in oil and salt) and shidol shutki ( this are small fish dipped in oil) but the most popular among all the shutkis are the loitta shutki ( dried bombay duck or bombil or bumla). Today we are making a delicious dish with this loitta shutki. The shutki fish have a very pungent smell and the preparation is too hot so for those who can bear the heat can try this fish. For the first timer this dish is bit challenging but if you love to experiment bizarre foods then go for it and once you accept the smell and the heat then this is a real treat.



Preparation time 15 minutes
Cooking time 25 to 30 minutes
Serves 4

Ingredients 4 to 6 loitta shutki/ dried bombil fish 1 egg plant cut into medium chunks 1 potato cut into medium chunks 1 unripe pumpkin cut into medium size chunks 1 turnips/shalgam peeled cut into medium size chunks 1 radish / mula peeled and cut into medium size pieces ½ cup of mustard oil 1 heaping tsp of red chili powder ½ tsp of kashmiri red chili powder 2 green chilly chopped 2 big onion finely chopped 2 tbsp of garlic paste 1 tsp of turmeric powder ½ tsp of garam masala powder Salt to taste
Methods of Cooking First take each fish and discard the head and the tail and then cut into 2inch long pieces. Now put the fish in a hot water for 2 to 3 minutes then wash well so that all the sands from the body washed out and the fish is completely clean. Keep aside. You can use all the vegetables that are in the ingredients list or the one that are handy to you but if you are using radish, turnips then blanch them. Now heat oil in a wok / kadai then fry the fish well . Keep aside. Now fry all the vegetables with little salt and turmeric powder and keep aside. Now in that oil (you can add little more oil if needed) give the garlic paste and saute for two to three seconds then add the chopped onion. Fry till translucent. Then add all the spices except for garam masala. Sauté the spices very well for 5 to 8 minutes if they get bit dry sprinkle little water so that the masala don’t get burnt. Now add the fried vegetables mix well with the masala. Then add the fried fish mix well. Add ¼ cup of hot water and mix well. Cover and cook for 5 minutes till all the vegetables get well mixed and mingle with flavor of the fish. Open and cook till the curry become completely dry. Add garam masala mix well put off the flame give 5 minutes standing time before serving. Serve with hot steamed rice.



Happy Cooking!

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