Entree: Bangladesh – Bengali River Delta – শুঁটকি ভর্তা ➤ Shutki Bhorta (Mashed seasoned dried fish mixed with aromatics and mustard oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 oz (115 g) dried fish (shutki), soaked 15–30 minutes to soften, drained and flaked
- 1 small boiled potato, peeled, approx. 6 oz (170 g)
- 1 medium red onion, finely chopped, approx. 6 oz (170 g)
- 2 green chilies, finely chopped, approx. 0.35 oz (10 g)
- 3 tbsp (45 ml) mustard oil, plus extra for drizzling if desired
- 1/2 tsp (2 g) turmeric powder
- 1/4 tsp (1 g) ground red chili or paprika (optional, to moderate heat)
- Salt to taste
- 2 tbsp (8 g) fresh cilantro, finely chopped
- 1 tbsp (15 ml) lemon or lime juice

Show original ingredient measurements

- 4 oz (115 g) dried fish (shutki), soaked 15–30 minutes to soften, drained and flaked
- 1 small boiled potato, peeled, approx. 6 oz (170 g)
- 1 medium red onion, finely chopped, approx. 6 oz (170 g)
- 2 green chilies, finely chopped, approx. 10 g (0.35 oz)
- 3 tbsp (45 ml) mustard oil, plus extra for drizzling if desired
- 1/2 tsp (2 g) turmeric powder
- 1/4 tsp (1 g) ground red chili or paprika (optional, to moderate heat)
- Salt to taste
- 2 tbsp (8 g) fresh cilantro, finely chopped
- 1 tbsp (15 ml) lemon or lime juice

Instructions

1. Rinse the soaked dried fish, drain well and pat dry. Heat 1 tbsp (15 ml) mustard oil in a small skillet over medium heat and lightly fry the flaked dried fish for 2–3 minutes until fragrant and slightly crisp; remove from heat and cool.
2. Mash the boiled potato in a bowl until smooth. Add the fried flaked dried fish and mash together coarsely so fish remains flaky.
3. Add the chopped red onion, green chilies, turmeric, ground red chili (if using), cilantro, lemon juice, and the remaining 2 tbsp (30 ml) mustard oil. Mix thoroughly and taste; add salt sparingly because the shutki may already be salty.
4. Adjust acidity with more lemon juice or mellow the mixture with a drizzle of additional mustard oil if desired. Serve at room temperature alongside steamed rice and plain dal.