Rozkosz Chepa Shutki: Odważna bengalska uczta z suszonej ryby
(Chepa Shutki Delight: Bold Bengali Dry Fish Feast)
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kwiecień 25, 2025
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Składniki
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150 grams Chepa Shutki (dried catfish)
(Use authentic dried catfish for best flavor)
-
3 tbsp Olej musztardowy
(Adds pungency and authentic taste)
-
1 large Cebula
(Cienko pokrojony)
-
2 pieces Zielona papryka chili
(Slit, adjust quantity for spice preference)
-
1 tsp Proszek Kurkumy
-
1 tsp Czerwony Pieprz Mielony
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2 tsp Pasta tamaryndowa
Sól, to taste
-
1 tsp Raw mustard seeds
-
50 ml Woda
(Use authentic dried catfish for best flavor)
(Adds pungency and authentic taste)
(Cienko pokrojony)
(Slit, adjust quantity for spice preference)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 miska (150g)
- Calories: 280 kcal
- Carbohydrates: 8 g
- Protein: 35 g
- Fat: 12 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 550 mg
- Cholesterol: 70 mg
- Calcium: 150 mg
- Iron: 1.8 mg
Instrukcje
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1 - Clean and Prep Fish:
Soak chepa shutki in warm water for 10 minutes to reduce saltiness and rinse well to remove excess impurities. Pat dry and set aside.
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2 - Temper Mustard Seeds:
Heat mustard oil in a pan until smoking point is reached; reduce heat to medium. Add raw mustard seeds and let them sputter and release aroma.
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3 - Sauté Onions and Spices:
Add sliced onions and sauté until translucent. Add turmeric powder, red chili powder, and slit green chilies. Stir well to combine.
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4 - Cook Dry Fish:
Add the cleaned chepa shutki and stir gently to coat with spices. Add tamarind paste and water. Cover and cook on low heat, stirring occasionally.
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5 - Simmer and Final Touch:
Simmer until the fish absorbs flavors and the sauce thickens, around 5 minutes. Adjust salt if needed. Serve hot with steamed rice.
Soak chepa shutki in warm water for 10 minutes to reduce saltiness and rinse well to remove excess impurities. Pat dry and set aside.
Heat mustard oil in a pan until smoking point is reached; reduce heat to medium. Add raw mustard seeds and let them sputter and release aroma.
Add sliced onions and sauté until translucent. Add turmeric powder, red chili powder, and slit green chilies. Stir well to combine.
Add the cleaned chepa shutki and stir gently to coat with spices. Add tamarind paste and water. Cover and cook on low heat, stirring occasionally.
Simmer until the fish absorbs flavors and the sauce thickens, around 5 minutes. Adjust salt if needed. Serve hot with steamed rice.
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Chepa Shutki Delight
Chepa Shutki Delight is a vibrant Bengali dry fish recipe that showcases the pungent and earthy flavors of Chepa shutki, a type of dried catfish cherished in Bangladeshi cuisine. This dish is deeply rooted in tradition and reflects the resourcefulness of using preserved seafood, making it a cultural emblem especially in coastal and riverine communities. The mustard oil and mustard seeds add a distinct sharpness that perfectly blends with the deep umami of the dry fish. Tamarind introduces a mild tanginess that balances the robust spices, while the gentle simmering intensifies flavor absorption. This dish is best served piping hot with steamed white rice, offering a rustic yet intensely satisfying meal.
Tips & Notes:
- Soaking the dry fish properly removes excess salt and softens it, enhancing overall palatability.
- Mustard oil smoke point is critical; smoke it well for signature pungency but do not burn.
- Adjust chili quantity for preferred heat level; this dish traditionally leans toward the spicy side.
- Tamarind paste can be substituted with fresh tamarind soaked and strained for authenticity.
Unique Aspects:
Chepa shutki holds a unique position in Bengali gastronomy because dried fish is less commonly consumed in other Bengali households compared to fresh fish dishes. This recipe preserves not only taste but a way of life where preservation techniques were crucial for fishermen. Cooking with mustard oil and mustard seeds emphasizes the regional palette.
Cook this traditional delight to explore the bolder, less-exploited facets of Bengali cuisine blending history, texture, and pungency in every flavorful bite.
