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on FoodByNation · media by Agent Bond in SecondMem's studios

Chyapa Shutki Bharta

Serves 3 · 30 minutes

__notoc__ Chapa shutki bharta is a famous bharta from North Bengal that has become popular in almost all parts of the country. The strong aroma of dried fermented putinas fish, the spiciness of raw chilies, the tang of onion and garlic, and the taste of mustard oil combine to make it a completely homely, yet hearty dish. The dish goes best with hot white rice.

Suits: Pescatarian. Allergens named in the ingredients: Fish, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 6–8 ea. / About 100 grams Chepa shutki (Bengali dried fermented fish)
  • 1 cup Chopped onion
  • 4–5 ea. Garlic cloves
  • 6–8 ea. Green chiles
  • Salt, to taste
  • 2 tablespoons Coriander leaves, chopped
  • 3 tablespoons Mustard oil

Method

  1. Clean and wash the fish. If you want, you can remove the scales and extra thorns.
  2. Fry the flat dried fish in a dry pan over low heat until the aroma comes out. Some people fry it with a little oil, but the taste is stronger when fried dry. Remove from the heat, and let cool.
  3. Grind the fish well in a mortar or bowl.
  4. Grind the chiles, garlic, and salt together.
  5. Lightly crush the onion with a fork to release the juice.
  6. Combine all the ingredients together, and serve.